Peppermint Ice Cream Trifle
The recipe Peppermint Ice Cream Trifle could satisfy your Scottish craving in about 45 minutes. One serving contains 416 calories, 6g of protein, and 22g of fat. This gluten free recipe serves 4. If you have candy canes, no-sugar-added vanillan ice cream, evaporated milk, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas.
Instructions
In a chilled metal bowl, mix ice cream,peppermint extract and food coloring. Refreezeice cream at least 2 hours or up to 3 days. Ina microwave-safe bowl, microwave chocolateand milk in 10-second intervals, stirring aftereach interval, until chocolate melts. Chillchocolate sauce until ready to use (up to3 days); to reheat, microwave for 10 seconds.
Pour half of chocolate sauce evenly amongfour 5-ounce serving glasses; scoop one quarterof ice cream into each glass; pour remaininghalf of chocolate sauce over ice cream.
Garnishwith pizzelle halves and candy canes; serve.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "