Chocolate And Peppermint Ice Cream Recipes

CHOCOLATE-RIBBONED PEPPERMINT ICE CREAM

Steps:

• For the chocolate sauce: Place butter and chocolate in a bowl over a pan of simmering water. Whisk together sugar and cocoa. Once butter and chocolate are melted, slowly whisk in sugar/cocoa mixture. Heat over the pan of simmering (not boiling) water for 15 minutes, stirring occasionally. Gradually whisk in cream until combined. Continue heating in the bowl over the simmering water for 10 minutes. Remove from heat and stir in the extracts. Pour into a container, cover, and chill in the refrigerator. For the ice cream:In a large bowl, whisk sugar with eggs and yolks for 1-2 minutes. Whisk in cornstarch. Set aside. In a medium saucepan, heat 1 cup of the half-and-half over medium heat until it comes to a simmer. Slowly, whisk hot half-and-half into egg mixture. Pour entire mixture back into the pan and cook on low heat, stirring constantly for about 3-4 minutes, until thickened. The mixture will coat the back of a wooden spoon when thickened. Pour thickened mixture through a fine strainer and into a bowl. Whisk in remaining half-and-half, cream, and extracts. Cover bowl and chill until completely cooled, up to overnight. Before starting the ice cream process, take chocolate sauce out of the refrigerator and leave at room temperature. The sauce will be very thick but will lose some stiffness as it stands. Pour cream into an ice cream maker and process until almost finished. With about 2 minutes remaining in the cycle, add crushed peppermints. Spoon soft ice cream into containers, adding large dollops of chocolate sauce throughout. Press waxed paper onto the top of the containers and cover. Freeze for at least 4 hours or until scoopable.

CHOCOLATE CHIP PEPPERMINT ICE CREAM

Steps:

• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add peppermint extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze, adding the peppermint pieces and chocolate.
• Serve or pack in tub and place in freezer.

EASY MINT CHOCOLATE CHIP ICE CREAM

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.

NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
• Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
• Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
• Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.