CHOCOLATE CABBAGE LEAVES WITH VANILLA ICE CREAM
These elegant chocolate bowls turn plain vanilla ice cream into a show-stopping dessert. Clear out plenty of space in your refrigerator for all the draped leaves.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h15m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Remove 8 whole outer cabbage leaves.
- Bring a saucepan filled with 2 inches of water to a simmer. Remove from heat. Melt half the chocolate in a heatproof bowl set over saucepan, stirring gently with a rubber spatula, until chocolate reaches 118 degrees on a candy thermometer. (Watch the chocolate carefully, since the time it takes for different chocolates to heat and cool can vary.) Remove from heat.
- Add remaining unmelted chocolate to bowl, and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, stirring, until chocolate registers 88 degrees to 90 degrees.
- Immediately coat outside of 1 cabbage leaf with a thick layer of chocolate using a pastry brush. Drape leaf, chocolate side up, over a small inverted bowl to keep the rounded shape of the leaf. Repeat with remaining leaves and chocolate. Refrigerate leaves on bowls until set, about 30 minutes.
- Gently grasp outer edge of each chocolate leaf with your fingers, and carefully tear off pieces of cabbage. Use kitchen scissors to cut away any tough, thick pieces of cabbage. Arrange chocolate bowls on plates, and fill with scoops of ice cream.
HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
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