CHOCOLATE ICE CREAM BAR COATING
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 258). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
6 tablespoons melted paraffin
1 ounce unsweetened, solid, baking chocolate
12-ounce package semi-sweet, chocolate chips
5-ounce bar Nestlé’s milk chocolate
4 tablespoons butter
INSTRUCTIONS:
Combine everything in top of a double boiler over simmering water until mixture is perfectly smooth, using electric mixer on medium speed while mixture continues warming. Makes enough coating for 6 to 8 bars of ice cream – 3 x 4 x 2”.
Store leftover chocolate mixture in a covered container in the refrigerator for up to a month. When ready to use again, reheat in top of a double boiler over hot water.
See also…
