Choco Mint Freeze
|Finely crushed vanilla wafers||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Ice cream||1 Quart, softened|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate squares||2 Ounce (Two 1 Ounce Squares)|
|Well beaten egg yolks||3|
|Sifted powdered sugar||1 1⁄2 Cup (24 tbs)|
Toss together crumbs and 1/4 cup melted butter.
Reserve 1/4 cup crumb mixture; press remaining crumb mixture into 9x9x2 inch baking pan.
Spread with ice cream; freeze.
Meanwhile, melt 1/2 cup butter and chocolate over low heat; gradually stir into yolks with the sugar and vanilla.
Beat whites till stiff peaks form.
Beat chocolate mixture till smooth; fold in egg whites.
Spread chocolate mixture over ice cream.
Top with reserved crumbs.