I did start off with some props for this picture, but it did not come together as hoped. However, I have not given up, so they are bound to show up in another post. This goes back to that picture in your mind vs actual-some day those two will come together identically, but not today. Anyhow, the recipe is below and it is for 4 servings.
Cupids Frozen Potion
2 egg yolks (room temp)
1 cup of whipping cream
1/3 cup of sugar
5 or more chocolate covered cherries
1/2 tsp vanilla extract
2 tbs cherry brandy (I used Kirsch)
2 tbs water
pinch of salt
4 ice cream cones
2 king size Nestle crunch bars
Place your chocolate covered cherries in the freezer for about 2 hours. You want them easy enough to chop but not runny. Remove candies and chop. Place in a small bowl, cover and put back in freezer.
Take your whipping cream and put in the freezer also for about 15 minutes or long enough to form an icy edge. Remove from freezer and beat at low speed for 30 seconds. Then cover and place in fridge.
In a medium size mixing bowl, stir together the sugar, salt, egg yolks, water and vanilla extract. Place bowl over a pot of simmering water. Beat the mixture as it cooks, scraping down sides occasionally. I used a hand mixer to beat. The mixture should thicken and become very pale.
Then take mixing bowl away from heat and beat until the mixture cools. For this process I used my big Kitchenaid mixer. Once cool, stir in about 1/3 of the whipping cream until blended. Then fold in the rest of the whipped cream and brandy.
Pour the mixture into an ice cream machine and follow manufacturers instructions. Empty ice cream into a container, cover and let freeze for 2 hours. Then fold in the chocolate covered cherries, making sure they are evenly distributed. Cover and return to freezer until desired consistency is met. I froze mine overnight.
For the chocolate cones, chop the candy bars and melt in a double boiler. Then place a piece of wax paper on a baking sheet. Also, clear off a place in the fridge for the sheet. Once the candy bars are melted, dip and scoop up coating with the cone, coating the top edge. Also make sure that you are not filling the inside. Place upside down on wax paper and place in fridge for about 10 minutes. To get a thick coating, you may have to dip the cones more than once.
**LAST YEAR:Chocolate Cherry Fruitcake**