Artwork by Jacob

Artwork by Jacob

Tuesday, August 30, 2016

Esquimaux Pops for Grown-Ups

I took Mardi Michel's advice and made ice cream balls instead of the pops for this week's Tuesday with Dorie recipe from Baking Chez Moi. This is a no cook ice cream in which I used a pasteurized egg and the grown-up part is the inclusion of alcohol. I used Chambord as my liqueur selection. 

I made my ice cream and froze it overnight. Sorry for the portrait pictures, I don't know what I was thinking.
I put the frozen ice cream balls in the hard-crack chocolate sauce to coat.
Half recipe of both ice cream and hard-crack chocolate sauce made 10 balls with a 1 1/2 tablespoon scoop. As someone who thinks everything is better with chocolate, these were right up my alley. I served these as a treat for my book club and they were a hit.

Esqimaux Pops for Grown-ups page 386 and Hard-Crack Chocolate Sauce and Coating page 445. 

6 comments:

  1. Yummo, those icecream balls look amazing.

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  2. Weren't these delish??? Glad my advice worked out :)

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  3. a fine idea to take her lead--these look and sound great!

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  4. I love the idea of making them this way! This might inspire me to catch up on them soon. Beautiful!

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  5. I had to laugh when I read the name of the recipe phonetically. Duh! What fun :)

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  6. Wow, those look fabulous! What a nice treat for your book club.

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