ICE CREAM: This ice cream recipe, utilizing the food process to mix ingredients, was given to me long ago. It is simple to follow but takes a few practise in technique to get it right. Hope you'll have no problem with it.

MOCHA ICE CREAM WITH CHOCOLATE SAUCE

 

 

 

 

8 large egg whites                                                       

½ cup sugar

1 tbsp. each vinegar

 

1 tbsp. boiling water

                                                         

1 cup whipping cream

1 tbsp. instant coffee granules

chocolate Sauce:

    6 oz semi-sweet chocolates                                     

    1 cup sugar

    1/3 cup boiling water                                                          

    2 tsp. vanilla extract

 

 

 

Using food-processor fitted with metal blade, combine egg whites and sugar and process 8 seconds. With machine running, add vinegar through feed-tube and process for 2 to 3 minutes or until egg whites are stiff but not dry. Slide egg whites into a large mixing bowl and set aside. Using same work bowl, add cream and process 25 to 30 seconds until stiff. Do not over process.

 

Dissolve coffee in boiling water, add to cream and pulse on/off once. Place beaten egg whites in a ring on top of whipped cream and pulse 2 or 3 times or until egg whites almost disappear. 

 

Transfer mixture to a metal bowl and place in freezer until it thickens and becomes mushy. Take out from freezer and beat mixture with a hand-held electric beater until smooth and to remove ice particles. Return to freezer and freeze until firm.

 

To make chocolate sauce: Use food processor with metal blade to process chocolate with sugar. Pulse 4 or 5 times; then run machine continuously for 30 seconds. Add boiling water through the feed tube and continue processing for 30 seconds more until chocolate has melted. Add vanilla extract and blend in.