---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PORT WINE ICE CREAM WITH HOT “LIQUOR” SAUCE *
  Categories: Desserts, Chocolate
       Yield: 6 servings
  
 ------------------KAREN PHILLIPS CBTX40A------------------
 
 --------------------PORT WINE ICE CREAM--------------------
       1 c  Heavy cream
       1 c  Half-and-half
     3/4 c  Granulated sugar
       6    Eggs
   1 1/2 c  Port
       3 tb Grenadine
 
 --------------------HOT “LIQUOR” SAUCE--------------------
   1 1/2 c  Heavy cream
       1 c  Packed dark brown sugar
       9 tb Unsalted butter
       1 c  Granulated sugar
   1 1/2 c  Hershey’s chocolate cocoa;
            -sifted & unsweetened
     1/4 ts Salt
  
   EQUIPMENT: Measuring cup, measuring spoons, 2 1/2-qt
   saucepan, whisk, electric mixer with paddle, rubber
   spatule, instant-read test thermometer, 2 stainless
   steel bowls (1 large), ice-cream freezer, 2-qt plastic
   container with lid, ice cream scoop or paddle
   
   Port Wine “Ice Cream” Heat the heavy cream and
   half-and-half in a 2 1/2-qt saucepan over medium-high
   heat. When hot, add 1/4 cup sugar and stir to
   dissolve. Bring to a boil.
   
   While the cream is heating, place the eggs and the
   remaining 1/2 cup sugar in the bowl of an electric
   mixer fitted with a paddle. Beat the eggs on medium
   for 2 to 2 1/2 minutes. Scrape down the bowl, then
   beat on medium until slightly thickened and
   lemon-colored, 2 1/2 to 3 minutes. (At this point, the
   cream should be boiling. If not, adjust mixer speed to
   low and continue to mix until the cream boils. If this
   is not done, the eggs will develop undesirable lumps.)
   
   Directions continue >>>
  
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