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Mint Chocolate Chip
2/3 C. sugar
2 C. half and half
1 C. heavy cream
1 t. vanilla
1 1/2 t. peppermint extract
pinch of salt
7 drops green food coloring
3/4 C. chocolate chips
Add sugar to the half and half. Stir to dissolve sugar. Add cream,
flavorings, salt and green food coloring. Chill mixture well.
Freeze according to manufacturer's directions. Add chips at the end of
freezing time. |
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Chocolate-Mint Ice Cream
4 C. whole milk
1 3/4 C. sugar, divided
12 egg yolks
2/3 C. Dutch-processed cocoa powder
4 ozs. premium semisweet chocolate chips
2 C. heavy cream
4 t. peppermint extract
Heat milk and 3/4 cup sugar to 175°F. in a large saucepan. In an electric mixer,
beat remaining sugar with egg yolks until mixture is pale and thickens, about 2
minutes. Add cocoa into yolk mixture. Beat until mixture is smooth.
Slowly whisk 1 cup of hot milk mixture into beaten yolks. Then gradually add
yolk mixture into the rest of the hot milk. Heat this mixture on medium-low,
stirring constantly, for 8 to 10 minutes (or to 180 degrees).
Remove saucepan from heat and stir in chocolate chips until they are completely
melted. Using cheesecloth, strain custard into a plastic or nonreactive metal
bowl. Stir in cream and peppermint extract. Place bowl in larger bowl of ice
water to bring custard to room temperature. Seal container and refrigerate for 4
to 8 hours. Pour chilled custard into ice cream maker and churn until frozen.
Churn until done.
Makes a little more than 2 quarts.
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