Mint Ice Cream Pops With Chocolate Shell Recipes

FRESH MINT & CHOC CHIP ICE CREAM

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.

MINT ICE CREAM POPS WITH CHOCOLATE SHELL

Steps:

• Spray the inside of fifteen 3-ounce paper cups with nonstick cooking spray.
• Combine the condensed milk and peppermint extract in a blender. Roughly tear the mint, including the stems, and add it to the blender. Blend until the mint is completely chopped and the milk has turned a light green, scraping down the sides of the blender as needed. Transfer to a medium bowl.
• Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, 2 to 3 minutes. Fold about 1 cup of the cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened condensed milk mixture into the remaining whipped cream until blended.
• Spoon about 1/3 cup mixture into each of the prepared cups, then stick 1 ice pop stick into each cup. Freeze until solid, at least 5 hours and up to overnight.
• Once the pops are frozen, combine the chocolate and coconut oil in a small saucepan and cook over medium heat, stirring frequently, until melted, about 4 minutes. Transfer to a tall glass or cup--one that is deep enough to accommodate the pops, but preferably skinny so that the chocolate fills the glass--and let cool until room temperature but still liquid, about 5 minutes.
• Line a baking sheet with parchment. Add the chocolate sprinkles to a bowl. Remove the pops from the paper cups. Working with one pop at a time, dip each pop into the chocolate, making sure to coat all sides. Hold the pop over the glass to allow any excess chocolate to drip off. Gently press the top of the pop into the sprinkles, then place on the prepared baking sheet, sprinkle-side down, and allow the chocolate to harden, placing the pop back in the freezer if needed. Repeat with the remaining pops, chocolate and sprinkles.

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.

MINT CHIP ICE CREAM

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.