Chocolate Ribboned Peppermint Ice Cream Recipes
PEPPERMINT CHOCOLATE-CHUNK ICE CREAM
Categories Ice Cream Machine Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Mint Summer Chill Simmer Boil Double Boiler Gourmet Small Plates
Yield Makes 1 1/2 pints
Number Of Ingredients 10
Steps:
- Make chocolate chunks:
- Line a baking sheet with wax paper.
- Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
- In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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- In a medium bowl, whisk together milk, sugar, salt, cream, vanilla and peppermint extract until sugar is dissolved. Cover and refrigerate for at least 2 hours.
- Add mixture to ice cream maker and proceed according to manufacturers instructions. Just before ice cream is set, add chocolate chips and peppermint to ice cream and continue mixing until combined.
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