Friday, February 8, 2008
Custard Apple Crumble Ice Cream with Chocolate Sauce
2 pints vanilla ice cream
1 large custard apple
9 oz butternut snap cookies
1 cup pecans, chopped
7 oz dark chocolate, chopped
1/2 cup Light & Creamy evaporated milk
Stand ice cream at room temperature for about 20 minutes, or until it has softened slightly. Transfer to a large mixing bowl.
Meanwhile, halve custard apple and scoop out flesh. Roughly chop flesh and discard seeds. Place cookies in a snap-lock bag and bash with a rolling pin to roughly crush. Add custard apple, cookies and pecans to ice cream, mix until well combined and spread into a 1.5 quart container or dish. Cover with plastic wrap and freeze for several hours, or until firm.
Place chocolate and evaporated milk in a small saucepan. Stir constantly, over low heat, until chocolate has completely melted. Transfer mixture to a bowl to cool slightly. Serve scoops of ice cream with chocolate sauce.