"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Freeze Recipe

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This recipe for Chocolate Freeze, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 cup evaporated milk
1/4 teaspoon salt
1 package vanilla wafers
6 ounces semi-sweet chocolate chips
2 cups miniature marshmallows
1 quart vanilla ice cream, softened
Chopped pecans for garnish

Directions:
Directions:
Place milk, chocolate chips and salt in heavy saucepan. Stir over low heat until chocolate melts and mixture thickens. Remove from heat and add marshmallows. Stir until melted and smooth. Cool.

While mixture cools, line bottom and sides of 10" square cake pan with wafers. When chocolate mixture cools, spoon half the ice cream over wafers. Cover with 1/2 of the chocolate mixture. Continue layering. Place nuts on top to decorate. Cover with foil and freeze until firm. May be made several days before needed.

Note: Really good!!

 

 

 

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