Corsetiere's Despair

• 1 pound red and white striped peppermint candy
• 1 quart heavy cream
• 1/4 teaspoon salt
• 3 to 4 drops red food coloring
• Hot fudge sauce

1. Coarsely chop one-third of the candy.
2. Reserve.
3. In a food processor, grind remainder of the candy until it is a fine powder.
4. In large chilled bowl, whip cream with salt until it is stiff.
5. Fold all the powdered candy and about half of the coarse pieces into the cream.
6. Add red food coloring, slashing through with knife to make red streaks.
7. Prepare a 2-quart souffle dish with a foil collar.
8. Fill with mixture and add remaining coarse candy on top.
9. Freeze.
10. Remove foil and serve with hot fudge sauce.

red, heavy cream, salt, drops red food coloring, fudge sauce

Taken from cooking.nytimes.com/recipes/8155 (may not work)