MINT ICE CREAM
Provided by Food Network
Categories dessert
Time 25m
Yield 10 (1/2cup) servings
Number Of Ingredients 5
Steps:
- Special Equipment: Mix It In Soft-Serve Ice Cream Maker
- Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
- Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
MINT CHIP ICE CREAM
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
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
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
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Mint chocolate chip is a favorite ice cream flavor in our family. Learn the best recipe for making this sweet treat. We even included a dairy free option!
Provided by Chrystal Johnson
Categories Dessert
Time 3h35m
Number Of Ingredients 7
Steps:
- Whisk together the milk, cream, sugar, salt, vanilla extract and peppermint essential oil in a large mixing bowl until the sugar is completely dissolved.
- Refrigerate the mixture for around 2 hours to ensure it's cold.
- Pour the mixture into your ice cream maker, and allow it to churn for about 20 minutes.
- Pour the chocolate chips into the ice cream maker and allow it to churn for another 5-10 minutes.
- Transfer the ice cream to a freezer safe dish (I use these glass storage containers and freeze for at least one hour or longer before serving (unless you prefer a soft serve texture).
Nutrition Facts : Calories 464 kcal, Carbohydrate 40 g, Protein 4 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 89 mg, Sodium 196 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
BEST HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Mint Chocolate Chip Ice Cream is one of the best no-churn ice cream recipes ever. Homemade and super easy to make. Made with fresh mint and dark chocolate.
Provided by Jernej Kitchen
Categories Ice cream
Time 4h30m
Yield for 500 ml
Number Of Ingredients 7
Steps:
- Place a pot filled with water (approx. 3/4 of the pot) over medium-high heat. Bring to a boil. Add the mint leaves and boil for approx. 30 second, then immediately drain and transfer to a large bowl filled with ice or cool them under ice-cold running water. When they are completely cold, squeeze the water out of them and add to a powerful blender or food processor. Add sugar and pulse 4 - 6 times until mint paste forms. Add milk and blend until completely smooth, for about 2 minutes.
- Place one-third of the mint base to a clean saucepan, heat the mixture, then remove from the heat and add soaked and drained gelatin sheets. Stir until the gelatin has completely dissolved. Add to the rest of the mint base mixture. Stir to combine. Transfer to an airtight container and place in the fridge for 1 hour or until completely cold. Check the instructions above if you are using an ice cream machine.
- In a bowl beat the whipping cream with sugar until stiff peaks form. Remove the airtight container with no-churn mint ice cream from the fridge. Gradually (in three additions) gently fold the mint ice cream base into the whipped cream mixture using a spatula. Only add the next addition once the first one has been completely incorporated. Transfer the mixture to a clean ice cream container. Sprinkle with 1/2 teaspoon of salt and add the chopped dark chocolate. Gently stir to combine. Don't overwork it, or the chocolate will end up at the bottom.
- Freeze the Mint Chocolate Chip Ice Cream for 3 - 4 hours or overnight. Scoop, serve and enjoy your homemade ice cream. Store in an airtight container and freeze for up to 2 weeks.
Nutrition Facts : ServingSize 6, Calories 460, Sugar 39 g, Sodium 48 mg, Fat 29 g, SaturatedFat 18g, TransFat 0.7 g, Carbohydrate 45 g, Fiber 2.4 g, Protein 6.7 g, Cholesterol 70 mg
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
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.
- About 10 minutes into the freezing, add the chocolate chips.
- About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.
KETO MINT CHOCOLATE ICE CREAM BARS
These easy-to-make keto mint chocolate ice cream bars are total summer staples. Popsicles are the perfect treat to enjoy on a hot day. With refreshing mint and decadent sugar-free chocolate, skip the lines at the creamery to make this delicious keto-friendly dessert at home.
Provided by Annie Lampella
Categories Dessert
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, combine heavy cream, sweetener, mint extract, food coloring and salt.
- Insert popsicle sticks into your molds and pour in the mint ice cream mixture. Freeze overnight.
- In a small bowl, melt chocolate and coconut oil in the microwave at 30 second intervals, stirring in between, until melted. Drizzle on the outside of your mint ice cream bars. Place on a parchment lined tray and return to freezer to harden for 5 minutes.
Nutrition Facts : Calories 518 calories, Carbohydrate 1.4 carbs, Protein 0 grams of protein, Fat 50.8 grams fat
FRESH MINT & CHOC CHIP ICE CREAM
Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds
Provided by Roopa Gulati
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
- Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
- Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
- Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
- Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
- Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Nutrition Facts : Calories 549 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
MINT CHOCOLATE CHIP ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Garnish:
- Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels.
- Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
- To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve.
- Glaze:
- Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
- Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.
- Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
- In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
- Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
- Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.
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- Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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