Recipe: Peppermint-Chocolate Ice Cream Cake | Williams Sonoma

Name: Recipe: Peppermint-Chocolate Ice Cream Cake | Williams Sonoma
Total time: 45 min
Ingredients: 1 pint (16 fl. oz./500 ml) raspberry sorbet, softened; 1 1/4 cups (10 fl. oz./310 ml) half-and-half; 4 egg yolks; 1/2 cup (4 oz./125 g) sugar; 1 1/4 cups (10 fl. oz./310 ml) heavy whipping cream; 2 tsp. peppermint extract; Pinch of kosher salt; 1/2 cup (2 oz./60 g) crushed peppermint candy or <a href="https://www.williams-sonoma.com/products/peppermint-snow/">Williams Sonoma Peppermint Snow</a>; 1 sheet of <a href="https://www.williams-sonoma.com/shop/christmas/christmas-peppermint-bark/">Williams Sonoma Peppermint Bark</a>; 2 egg whites; 1/4 tsp. vanilla extract; 1/8 tsp. cream of tartar

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A dreamy holiday dessert from the Williams Sonoma Test Kitchen, inspired by Peppermint Bark.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.

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Ingredients

1 pint (16 fl. oz./500 ml) raspberry sorbet, softened
1 1/4 cups (10 fl. oz./310 ml) half-and-half
4 egg yolks
1/2 cup (4 oz./125 g) sugar
1 1/4 cups (10 fl. oz./310 ml) heavy whipping cream
2 tsp. peppermint extract
Pinch of kosher salt
1/2 cup (2 oz./60 g) crushed peppermint candy or <a href="https://www.williams-sonoma.com/products/peppermint-snow/">Williams Sonoma Peppermint Snow</a>
1 sheet of <a href="https://www.williams-sonoma.com/shop/christmas/christmas-peppermint-bark/">Williams Sonoma Peppermint Bark</a>
2 egg whites
1/4 tsp. vanilla extract
1/8 tsp. cream of tartar