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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room
temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and
freeze. (Can be prepared 3 days ahead)
FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan.
Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan.
Stir over medlium heat until sugar dissolves. Increase heat to high and
boil without stirring until caramel is deep amber color. brushing down
sides of pan with wet pastry brush if sugar crystals form and occasionally
swirling pan, about 8 min. Remove from heat and slowly add warm whipping
cream (mixture will bubble vigorously). Return sauce to low heat and stir
until smooth. Remove from heat and mix in butter. (Can be prepared 3 days
ahead. Cover and refrigerate.)
Ingredients:
0 Don Fifield XKGR41A
1 Quart(s) Vanilla ice cream
1 Cup(s) Heath bars;chopped (ab.6 oz)
1 1/3 Cup(s) Whipping cream
1 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
3 Tablespoon(s) Blackberries for garnish
2 Tablespoon(s) Unsalted butter (1/4 stick) cut into 4 pieces
1 Cup(s) Unsalted butter (2 sticks) cut into 1/2-inch pieces
8 Ounce(s) Semisweet chocolate; chopped
2 Ounce(s) Unsweetened chocolate; chopped
3 large Stevia Reubadiana extract
2 Teaspoon(s) Orange juice concentrate; thawed
3/4 Cup(s) Flour, all purpose
1 Teaspoon(s) Heath bar; chopped + 2 tb about 6 1/2 ounces
1/4 Teaspoon(s) Bananas, ripe; peel, mashed
1 Cup(s) Heath bar + 2 tb ab. 6 1/2 ounces |
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