I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Saturday, May 14, 2011

Mint Chocolate Ice Cream

I really enjoy the flavor of mint chocolate.  This ice cream is so unbelievably good.


MINT CHOCOLATE ICE CREAM
(1 1/2 quarts)

Ingredients:
*1 cup whole milk
*1 cup heavy cream
*1 cup heavy cream
*2/3 cup white sugar
*1 teaspoon peppermint extract
*3-4 drops of green food coloring
*1/8 teaspoon salt
*6 egg yolks
*3 ounces dark chocolate, chopped fine, keep in freezer until ready to use.
*3 ounces milk chocolate, chopped fine, keep in freezer until ready to use.

Directions:
~Heat 1 cup milk, 1 cup heavy cream, sugar, food coloring & peppermint flavoring.
~Heat until milk is steaming and sugar is dissolved.
~Get a large bowl and fill with ice.
~Pour 1 cup cream into a medium metal bowl, set on the ice.
~Place a fine mesh strainer on to of the bowls.
~Set aside.
~Whisk egg yolks in a medium sized bowl.
~Remove 1 cup of the hot milk mixture.
~With the mixer on low speed, add the cup of hot milk mixture to the egg mixture in a slow, steady stream.
~Scrape the warmed egg yolks back into the saucepan.
~Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the back of the spoon (you can run your finger in through the mixture over the back of the coated spoon and if the mixture stays in place and does run, it should be thick enough).
~Pour the custard through the strainer.
~Stir in the cold cream.
~Cover mixture with plastic wrap, and place in the refrigerator until chilled 3-4 hours.
~Pour mixture into ice cream maker and follow manufactures instructions.
~After it freezes, fold in chopped chocolate.
~Place in a plastic air-tight  container.
~Place in freezer for 4-8 hours (depending on how hard you like your ice cream).

Variation:
`substitute milk & dark chocolate with 6 ounces of mini chocolate chips, keep in freezer until ready to use.
`substitue milk & dark chocolate with6 ounces semisweet chocolate, chopped fine, keep in freezer until ready to use.
`omit chocolate



Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

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