1 Cup heavy cream
4 Eggs, separated
4 Tablespoon sugar
1 (12 Oz.) Pkg. semi sweet chocolate chips
1 Large angel food cake
Maraschino Cherries (Garnish)
In a small bowl beat heavy cream, gradually add sugar until soft peaks form. Refrigerate. In a clean bowl beat egg whites until stiff enough to hold peaks but still moist and glossy; set aside. In double boiler, melt chocolate chips. Watch carefully so that chocolate does not overheat. Add beaten egg yolks to chocolate in double boiler. Pour chocolate-yolk mixture into beaten egg whites. Fold together quickly. Then fold in whipped cream. Break angel food cake into pieces the size of a walnut and layer half of cake in lightly greased 9x11” baking dish. Spread half of chocolate over cake. Layer with remaining cake and chocolate. Finish with chopped nuts and place in refrigerator over night. To serve cut into squares and top with additional whipped cream and maraschino cherries . 12 Servings.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.