Alices Olympian Cream Chocolates Recipes

Steps:

• In heavy saucepan mix and boil sugar, cream, and light syrup.
• Meanwhile brown 1/2 cup sugar in saucepan. As it reaches a golden brown, add in cold water and immediately pour into sugar/cream mixture as it boils.
• Bring to soft ball stage.
• Pour out into buttered pan to cool.
• Beat with wooden paddles until mixture is light and airy. Put in a container, cover with plastic wrap and cool.
• When cool, form in small balls. Dip in chocolate and roll in chopped peanuts. Store in refrigerator.

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.