MINT CHIP ICE CREAM
Steps:
- Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. 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 into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour 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 for 30 minutes. Add the peppermint oil and stir to combine. 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 it reaches 40 degrees F or below.
- Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers 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.
MARBLED MINT-CHOCOLATE PUDDING
Provided by Alison Roman
Yield 6 Servings
Number Of Ingredients 12
Steps:
- Place white chocolate and mint extract in a small bowl. Bring cream to a simmer in a small saucepan over medium heat.
- Meanwhile, whisk salt into egg yolks in a medium bowl. Gradually whisk hot cream into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over white chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
- Place chocolate in a small bowl. Bring cream and milk to a simmer in a small saucepan over medium heat.
- Meanwhile, whisk sugar and salt into egg yolks in a medium bowl. Gradually whisk hot cream mixture into egg mixture until incorporated. Return to saucepan; cook over medium heat, stirring constantly, until custard is thick enough to coat spoon, about 4 minutes. (Scrape bottom of saucepan while you stir to keep eggs from curdling.) Pour custard over chocolate; let sit a minute or two. Stir until chocolate is melted and mixture is smooth.
- Spoon a little chocolate custard into small glasses, then top with a little mint custard. Repeat layering until custard is evenly divided among glasses. Swirl with a skewer or the tip of a thin knife to marble, making sure to extend all the way to the sides of the glass. Let chill until cold, at least 2 hours.
- Serve pudding topped with cookies.
- Do ahead: Pudding can be made 3 days ahead. Cover and keep chilled.
MINT CHIP ICE CREAM
Provided by Laura O'Neill
Categories Milk/Cream Chocolate Dessert Kid-Friendly Frozen Dessert Mint Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
- 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
- 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
- 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
- 5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
MINT CUSTARD
Make and share this Mint Custard recipe from Food.com.
Provided by salamander
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring the milk, vanilla essence to the boil in a heavy-based saucepan.
- Whisk the egg yolks and sugar until white in colour.
- Slowly add the hot milk to the egg mixture.
- Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon.
- Do not boil.
- Refrigerate until cold and fold in crème de menthe and mint leaves.
Nutrition Facts : Calories 248.1, Fat 9.7, SaturatedFat 4.4, Cholesterol 296.9, Sodium 59.4, Carbohydrate 29, Sugar 23.7, Protein 6.8
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.
WICKLEWOOD'S SCHOOL DAY'S GREEN CUSTARD
Friends of mine in America, and British friends who went to private schools, have never heard of mint or green custard, and they usually cringe at the idea of it. But anyone having had a typical State education will remember fondly the sight, smell and taste of green custard, especially when it is served with chocolate concrete, try Wicklewood's Schooldays Chocolate Concrete (Gluten Free)# 439397. It is a favourite with kids and adults love it for the taste and the nostalgia For a more grown up version you could stir in 2 tablespoons of Crème de Menthe before serving.
Provided by WicklewoodWench
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, mix the cornflour, sugar and enough of the milk (about an ounce) to make a smooth paste.
- Meanwhile heat the remaining milk until almost boiling.
- Remove from the heat and stir into the cornflour paste, stirring well.
- Pour back into the pan and return to the heat, continue to boil, stirring continuously until thickens.
- Remove from heat and stir in the colouring and peppermint, mix well.
- Serve hot with chocolate concrete or chocolate brownies.
Nutrition Facts : Calories 129.9, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.1, Carbohydrate 18.8, Sugar 9.4, Protein 4
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MINT TEA CUSTARD RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 183 per serving
- Cook milk in a small nonaluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat. Add next 3 ingredients. Cover and steep 20 minutes. Remove and discard tea bags, without squeezing; discard mint sprigs and lemon quarters. Reserve 1 cup tea mixture.
- Whisk together sugar and eggs in a large bowl until mixture is thick and pale yellow. Gradually whisk in reserved 1 cup tea mixture and half-and-half until well blended. Pour mixture into 6 (4-oz.) custard cups or ramekins. Place custard cups in a roasting pan; add hot water halfway up sides of cups.
- Bake at 300° for 40 to 50 minutes or until a knife inserted in center of custard comes out clean. Carefully remove from oven, and let stand in pan in water bath 30 minutes. Remove from water bath. Serve immediately, or cover and chill at least 2 hours. Garnish, if desired.
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From midwestliving.com
Total Time 1 hr 15 mins
- In a medium saucepan, bring the milk almost to boiling (don't boil). Remove the milk from the heat. Stir in the 1 cup chocolate mint leaves. Cover and let mixture steep for 20 minutes.
- In a bowl, beat eggs and sugar until combined, but not foamy. Strain milk and stir into egg mixture.
- Place a 1-1/2-quart casserole or eight 6-ounce custard cups in a 13x9x2-inch baking pan or roasting pan on an oven rack. Ladle the custard into the casserole or the cups. Pour some boiling water into the baking pan around the casserole or the cups to a depth of about 1 inch.
- Bake in 350 degree F oven for 45 to 50 minutes for casserole or about 25 minutes for custard cups or until a knife inserted near the center comes out clean. Serve warm or chilled, garnished with chocolate mint leaves and a chocolate curl, if you like. Makes 8 servings.
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