FRANGO MINT CHOCOLATE ICE CREAM PIE
Steps:
- For crust, in a medium bowl, combine the cracker crumbs, 6 tablespoons butter and the 1/4 cup sugar. Press onto the bottom and up the sides of a 9-inch pie plate to form a firm, even crust. Bake in a 350 degree F oven 8 to 10 minutes or until edges are golden. Cool on a wire rack.
- For Praline Topping, butter a baking sheet; set aside. In a heavy medium skillet melt 1/2 cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar is melted; begin to stir only the melted sugar to keep it from over-browning. Stir the melted sugar into the remaining sugar as it melts. Reduce heat to medium-low; continue to cook until all the sugar is melted and golden, 3 to 5 minutes. Add 1 tablespoon butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat; add nuts, stirring to coat. Pour nut mixture onto prepared baking sheet. Transfer the baking sheet to a wire rack and cool completely. Using you hands, break the praline topping into small pieces. Transfer to a food processor. Cover and pulse until chopped.
- For filling, in a heavy medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Add 1/4 cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining 3/4 cup milk. Cook and stir over medium heat 8 to 10 minutes or until the mixture is thickened and bubbly. Remove pan from the heat.
- In a small bowl, whisk the egg until lightly beaten. Gradually stir about 1/4 cup of the hot filling into the egg, whisking constantly until well combined. Return egg mixture to the saucepan. Cook and stir over medium-low heat until mixture is slightly thickened and just begins to bubble (about 1 minute). Transfer the filling to a medium bowl; cool 30 minutes, stirring occasionally. Stir whipping cream and vanilla into cooled filling. Cover and refrigerate about 2 hours until well chilled.
- Freeze filling in a 1- to 2-quart ice cream freezer according to the manufacturers instructions until frozen but soft and spreadable. Transfer the ice cream to the prepared crust and smooth the top with a spatula. Sprinkle with 1/2 of the praline topper. (Store remainder in airtight container at room temperature up to 2 weeks to top ice cream or other desserts.) Cover tightly with plastic wrap and freeze at least 4 hours or until firm.
- To serve, let stand at room temperature 10 minutes. Garnish with whipped cream. (The pie can be stored in the freezer for up to 1 week covered tightly in plastic wrap and then wrapped in foil.) Makes 8 to 10 servings.
Nutrition Facts : Calories 524 calories, Carbohydrate 48 g, Cholesterol 117 mg, Fat 36 g, Protein 6 g, SaturatedFat 20 g, Sodium 234 mg, Sugar 34 g
ERIKA'S "FRANGO" MINTS
This recipe was passed on to my mom from her dear friend Erika Brooks who was an amazing cook, baker, and cake decorator in 1984. This recipe is based on the famous Frango® candy that was sold at the Bon Marche in Seattle, WA. I have substituted other extracts for different flavors. If I want a pretty look, I pipe the chocolate into small candy papers with a pastry tip. The result is a soft smooth chocolate candy.
Provided by mauigirl
Categories Desserts Candy Recipes Mints
Time 4h15m
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet or plate with waxed paper.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
- Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
- Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.7 g, Cholesterol 5.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 24.5 mg, Sugar 15.4 g
FRANGO MINT PIES
My mom gave me this recipe, which she got from my aunt who lives in Seattle. I guess Frango Mints are popular treats in the Northwest. They are called pies even though you make them using muffin tins. This dessert is one of my absolute favorites. As an option you can top each "pie" with vanilla wafer crumbs. We have never made them this way, but that is what the original recipe suggests as an option. They can be made ahead of time and last quite awhile in the freezer. Cook time includes freeze time.
Provided by bojmom
Categories Frozen Desserts
Time 40m
Yield 2/3 cupcakes, 12-18 serving(s)
Number Of Ingredients 5
Steps:
- Cream together butter and powdered sugar with a beater until well blended.
- Add the melted, cooled chocolate.
- Add the eggs and beat until blended.
- Add peppermint flavoring and beat again for five to six minutes.
- Place paper cups in muffin tin and spoon chocolate mixture into them.
- Freeze until set.
- Take them out 10 minutes before serving.
COPYCAT FANTASTIC CHOCOLATE MINT FRANGOS
Mmmmm! These Frangos will melt in your mouth! They are so easy to make and also make great gifts. After cutting the Frangos into small pieces, I individually wrap each piece in pretty cellophane paper, and then place all pieces in either a cool coffee mug, a pretty box, or a lovely bag. I then take a colorful recipe card and write out the recipe to include with the gift because people always ask me for it once they have tasted these! Please note that the prep time does not include chill time.
Provided by Helping Hands
Categories Dessert
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips over low heat.
- Allow to cool.
- Add remaining ingredients and beat well.
- Pour into buttered dish.
- Refrigerate until it has hardened (but is still soft enough to slice).
- Cut into small pieces and serve.
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