Sorbet
2 scoops of sugar
2 cups of water
A 1/2 cup of cream or peppermint extract
3 cups of heavy whipping cream, whipped
6 egg whites beaten in snow
Sauce
1 cup of sugar
1/2 cup of melted chocolate
1/2 cup of cold water
1 cup of boiling water
2 tablespoons of cornstarch
Accompaniment
Form for opening with a capacity of 2 liters
Sorbet
2 scoops of sugar
2 cups of water
A 1/2 cup of cream or peppermint extract
3 cups of heavy whipping cream, whipped
6 egg whites beaten in snow
Sauce
1 cup of sugar
1/2 cup of melted chocolate
1/2 cup of cold water
1 cup of boiling water
2 tablespoons of cornstarch
Accompaniment
Form for opening with a capacity of 2 liters
Melt the sugar and water in a saucepan over high heat, stirring constantly
Bring to a boil
Cook without stirring until the mixture reaches a soft ball stage
Remove from heat
Gradually add this warm sauce to the whipped egg whites, beating until the mixture cools
Add the cream or peppermint extract and mix well
Combine the whipped heavy cream and mix again
Pour into a form, cover with aluminum foil and freeze until firm
Sauce
Melt the sugar, chocolate, cornstarch, and cold water in a saucepan over high heat, stirring constantly
Bring to a boil
Add boiling water and stir well
Simmer for about 5 minutes, stirring occasionally
Let cool
Unmold the ice cream and serve with the warm sauce.
