Frozen Peppermint Dessert

This has been a family favorite for as long as I can remember.  It doesn't matter where we are, it seems to make its way to the dessert table every Christmas.

You may notice in the recipe that raw eggs are used, but our family has been enjoying this dessert for over 30 years and there has never been a problem.  It is delicious and there are never any leftovers.

Although we only make this dessert once a year, it would be great with any variety of ice cream depending on the season!

Frozen Peppermint Dessert

Source: a family recipe

Yields one 9x9-inch square pan (12 servings)

Ingredients

For the crust:

4 tablespoons butter, melted

1 1/4 cups finely crushed vanilla wafers

For the filling:

1 quart peppermint ice cream

For the topping:

1/2 cup butter, melted

2 ounces (squares) unsweetened chocolate, melted

1 1/2 cups powdered sugar

3 egg yokes, well beaten

3 egg whites, beaten stiff

2 to 4 tablespoons chopped pecans for garnish, optional

Directions

In a 9x9-inch square pan, combine melted butter and wafer crumbs.  Set aside 2 to 4 tablespoons of this mixture.  Press remaining crumb mixture.  Press remaining crumb mixture firmly into bottom of pan to form crust; refrigerate.  

Soften ice cream, and spread onto crust.  Chill in freezer until topping is ready.

In a medium-size bowl, mix together melted butter, melted chocolate, and powdered sugar.  Add egg yolks.  Carefully fold in egg whites.  Spread topping over ice cream, and sprinkle with reserved crust mixture and pecans.  Cover and freeze until serving time.

**the consumption of raw eggs can cause illness.