TWD - Chocolate-Banded Ice Cream Torte

I refuse to admit defeat this week, but I can't claim success, either. I'm sure you can understand the importance of a freezer in this recipe, given the ice cream component. I do have a freezer. Somehow all the food already in it is completely frozen. This recipe did not ever freeze completely so I have some wavy bands of chocolate and ice cream. My freezer chose this week to begin gathering droplets of water on the ceiling, and then it dripped all over the (still completely frozen) food. I, of course, forgot to cover the torte during its last freeze cycle, so I ended up with a watery top layer.

Why no pictures of this fantastic (really, very good-tasting) dessert? Because between home and school, I have no idea where the camera charger is and the batteries are completely drained tonight. I promise to post pictures as soon as the camera is recharged.

Thank you to Amy of Food, Family and Fun for choosing the Chocolate-Banded Ice Cream Torte (on pages 288-289). It tasted great!

Now on to successfully complete next week's recipe!

Edited to add picture...after all the trouble making this recipe, I couldn't get a good picture of the final product. Here is my only picture. It tasted better than it looked.

Peppermint Chip Ice Cream

Homemade ice cream is one of my favorite treats. I had fresh mint leaves and some cream left over after making the Peppermint Cream Puff Ring earlier this week so I decided to make some ice cream this afternoon. I threw the ingredients in the ice cream freezer and in about 40 minutes had a delicious bowl of one of my favorite flavors--a great treat on a rather warm day.

Ingredients:

• Heavy whipping cream/half-and-half/milk in any combination to equal 4 cups
  --I had extra mint-flavored cream from when I steeped the mint leaves for the cream puffs
• 1 cup sugar
• Vanilla to taste
• Peppermint flavoring if desired
• Chopped chocolate chips (I used bittersweet)