It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chocolate Pecan Ice Cream
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- #59142
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 ounces bittersweet chocolate (not unsweetened), chopped
2 cups whipping cream
2 cups half and half
6 large eggs yolks
1/2 cup sugar
7 ounces bittersweet chocolate (not unsweetened), chopped
1 1/4 cup pecans -- toasted, chopped
directions
Stir first measure of chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Bring cream and half and half to boil in heavy large saucepan.
Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).
Strain custard into large bowl. Whisk in melted chocolate. Cover and refrigerate until cold, about 2 hours.
Mix remaining chopped chocolate and pecans into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container an freeze. (Can be make 3 days ahead.)
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