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.