MINT CHOCOLATE CHIP ICE CREAM
Homemade Mint Chocolate Chip Ice Cream prepared from scratch is creamy, refreshing, and insanely delicious. You won't be able to stop eating it!
Provided by Jennifer Farley
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- In a medium-sized saucepan, bring the half-and-half and cream to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top. Remove from the heat and stir in the mint leaves. Cover and let steep for 2 hours (or overnight in the refrigerator).
- Place a fine mesh strainer lined with cheesecloth over the same saucepan (a nut milk bag also works well here).
- Purée the mixture in a blender, then pour through the prepared strainer. Use a spatula to press out any cream seeped into the mint; that's where the best flavor is!
- Place the saucepan over medium heat and allow the cream to once again come to a gentle simmer. Meanwhile, vigorously whisk together the yolks and sugar in a large bowl. Keep whisking until the yolks thin out slightly and become more pale in color, which means the sugar has dissolved. If you lift the spatula, a ribbon of yolks should fall back into the bowl.
- Once the cream is at a gentle simmer, slowly pour it into the yolks while whisking. Turn the heat to low and return the mixture to the saucepan, scraping everything from the bowl with a spatula.
- Using a spatula, stir the mixture for several minutes in a figure 8 motion, until the liquid has thickened slightly, approximately 5 minutes. If you want to use a thermometer, the temperature should read 165 degrees F.
- Remove from the heat and stir in the vanilla and peppermint extracts as well as the vodka, if using. Transfer the mixture to a clean bowl and cover with plastic wrap, pressing the plastic directly against the liquid to prevent a skin from forming.
- Chill thoroughly, and then prepare in your ice cream maker according to manufacturer instructions. In the final minute or two of spinning the ice cream, add in the chopped chocolate. You can also stir it in by hand.
Nutrition Facts : Calories 491 kcal, Carbohydrate 54 g, Protein 8 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 268 mg, Sodium 87 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
CHOCOLATE-COVERED MINT ICE CREAM TERRINE
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
Categories Milk/Cream Ice Cream Machine Chocolate Egg Dessert Kid-Friendly Frozen Dessert Mint Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make ice cream:
- Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
- Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
- Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
- Freeze custard in ice cream maker.
- Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
- Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
- Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved. Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
- Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner. Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
- Coat terrine:
- Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap. Remove mold and discard parchment. Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate. Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
- Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.
BEST MINT CHOCOLATE CHIP ICE CREAM
This is the BEST mint chocolate chip ice cream! It's a fresh mint ice cream recipe made without an ice cream maker, with REAL mint and chunks of chocolate!
Provided by Katherine
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, warm 2 cups of the heavy cream until beginning to steam. Remove from heat, add all of mint leaves, cover and steep for 2 hours. After 2 hours, pour the cream through a strainer, discarding the leaves and refrigerating the cream until cold.
- Place 1 oz of the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the remaining 1/4 cup heavy cream until beginning to steam. Remove from heat, and pour over the chopped chocolate. Allow the mixture to sit for a full minute before stirring with a spoon until all of the chocolate is melted and combined with the cream. Allow the ganache to cool slightly before preparing the ice cream.
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, beat the cold, steeped cream until stiff peaks begin to form. Using a spatula, fold in the can of condensed milk, along with the remaining 4 oz of chopped chocolate and food colouring (if using) until combined. Layer half of the ice cream mixture into a freezer-safe container (I always use a standard sized loaf pan). Drop half of the ganache by spoonfuls on top of the ice cream and swirl it around with a spoon. Repeat with the remaining ice cream and ganache.
- Freeze the ice cream for 5-6 hours before serving.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
CHOCOLATE MINT ICE CREAM
No chips in this Chocolate Ice Cream. Made for my son's Birthday. His favorite Ice cream is chocolate ice cream with mint flavor. He doesn't enjoy the green with chocolate chips.
Provided by Rita1652
Categories Ice Cream
Time 50m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
- Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
- Temper the cream mixture by stirring cream into the eggs and sugar by gradually adding small amounts, until about third of the cream mixture has been added. Whisk in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature to cool for 30 minutes. Stir in the mint extract and vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, Cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
MINT CHIP ICE CREAM
A simple and delicious homemade ice cream with clean mint flavor and soft chocolate bits throughout.
Provided by Our Best Bites
Number Of Ingredients 8
Steps:
- Whisk cream, milk, sugar, vanilla and 1 tablespoon peppermint extract until sugar is dissolved. Churn in ice cream maker according to manufacturer instructions.
- When ice cream is half-way finished churning, prepare chocolate. Place chocolate and coconut oil in a microwave-safe bowl and heat in 30 second intervals until melted and smooth. Add in 1/4 teaspoon extract. Let cool to just warm.
- When ice cream is done, transfer to freezer-safe container, drizzling the chocolate mixture throughout. Mix and stir a little so chocolate gets distributed.
- Freeze until firm.
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- In a medium saucepan off heat, whisk together egg yolks and sugar until light in color and slightly thickened, 3 to 5 minutes. Whisk in cocoa powder until no lumps remain. Slowly add whole milk and heavy cream, whisking constantly. Finely chop 10 Thin Mints (crumbs should be no larger than a pea) and stir into dairy.
- Put saucepan on medium-low heat and cook, whisking frequently, until custard reaches 180°F on an instant read thermometer (happens right before it boils; it will thicken suddenly.) Remove custard from heat and stir in chocolate chips, then salt to taste.
- When chocolate is fully melted and incorporated, transfer into an airtight container and chill overnight in the refrigerator.
- The next day, churn in an ice cream maker according to manufacturer's instructions. Roughly chop the 18 remaining Thin Mints; chunks should range from pea to nickle-sized. In the last minute of churn, add chopped Thin Mints. Return ice cream to container and chill in freezer for at least two hours before serving.
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Estimated Reading Time 2 mins
- 3-Ingredient Peppermint Rocky Road Candies. Gooey mini marshmallows, dark chocolate chips, and peppermint candies are all you need to make these Rocky Road–inspired chocolate clusters.
- Mint-Chocolate Ice Cream Sandwich Cake. Store-bought ice cream sandwiches are layered with chocolate-peppermint whipped cream for a towering, show-stopping dessert.
- Mint Hot Fudge Sundaes. To make this extra minty sundae, homemade fudge sauce is swirled over scoops of bright green mint chocolate ice cream, with a topping of crushed mint chocolate chip sandwich cookies adding crunch to each bite.
- Chocolate Peppermint Stars. A cocoa-spiked sugar cookie gets the minty treatment with a coating of melted bittersweet chocolate and a topping of crushed candy canes.
- Peppermint Patties. The bracing blend of a creamy peppermint filling enrobed in bittersweet tempered chocolate forms this refreshing take on peppermint patty candies.
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- Chocolate-Covered Mint Ice Cream Terrine. Delicate mint ice cream made from fresh mint leaves is enrobed in a dark chocolate coating to form an impressive dessert terrine.
- 3-Ingredient Dark Chocolate Peppermint Bark. Chunks of peppermint top minty melted chocolate bark for a treat that makes a festive treat or edible gift during the holidays.
- Chocolate Grasshopper Ice Cream Tart. This frozen take on grasshopper cake features a chocolate cookie crust and mint chip ice cream studded with chopped chocolate wafers and mint chocolate candies.
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4.8/5 (4)Servings 12Cuisine AmericanTotal Time 5 hrs 5 mins
- Gently fold until just combined. Empty mixture into an 8-cup (2-quart) freezer safe container or large loaf pan. Cover tightly with a lid or plastic wrap to prevent freezer burn.
FRESH MINT CHOCOLATE CHIP ICE CREAM | THE ENDLESS MEAL®
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Estimated Reading Time 2 mins
- Heat the mint leaves, cream and 1 cup of the milk on the stove until just steaming (do not let boil.) Remove it from the heat and let it stand, covered, for 1 hour.
- Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add the sugar and salt. Heat just until sugar has dissolved.
- In a medium-sized bowl, whisk the egg yolks. Slowly pour the heated milk mixture into egg yolks, whisking constantly. Return the mixture to the saucepan.
MINT CHOCOLATE CHIP ICE CREAM - DISHES & DUST BUNNIES
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Estimated Reading Time 4 mins
- Cream together the cream cheese with the sugar. Try to work out most of the lumps so it’s smooth. You can do this by hand or use an electric mixer if you like.
- Add the mixture to your ice cream maker and make according to manufacturers directions. The ice cream should be ready for the next step in 25-30 minutes.
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- Mix Milk + Cornstarch: Mix 1/4 cup of the milk and all the cornstarch in a small bowl. Whisk until the cornstarch is fully dissolved. Set aside.
- Place the remaining 1 3/4 cups milk, cream, cocoa powder, sugar, and honey in a medium saucepan and whisk to combine. Bring to a simmer over medium heat, whisking frequently. Reduce the heat and simmer for 4 minutes. Remove from the heat.
- Let the mixture cool to room temperature, and then chill the ice cream base for at least 4 hours or overnight in the refrigerator.
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- Immediately add liquified gelatin to ice cream mixture in the blender. Pulse or blend the mixture for about 5-7 seconds until everything is fully incorporated.
- Prepare ice cream maker. Turn ice cream maker on and pour ice cream mixture into the ice cream maker. Churn according to the manufacturer's instructions.
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