NO-CHURN MINT-CHIP ICE CREAM
Try substituting other flavors, like vanilla extract and bourbon, or almond extract and Frangelico with crushed cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h15m
Yield Makes 1 standard loaf pan
Number Of Ingredients 6
Steps:
- In a large bowl, stir together condensed milk, peppermint extract, and creme de menthe. In another bowl, beat heavy cream with salt until stiff peaks form. Gently fold into milk mixture, in two batches, until no streaks are left. Fold in chocolate. Transfer to a loaf pan; freeze for at least 6 hours and up to 1 month.
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- Place the butter and the chocolate chips in a small microwave safe bowl. Microwave for 30 seconds, then stir. repeat until it's all melted. Stir in 2 tbsp of heavy whipping cream.
- Spread this mixture out onto a plate lined with a piece of parchment paper, to about 1/4 inch thickness. Place in the freezer for at least 30 minutes until it is solid.
- Remove from the freezer and use a pizza cutter or a small knife to slice the chocolate into small squares. Then return to freezer while you make the ice cream.
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- Whip the heavy whipping cream cold from the fridge until soft peaks form and the mixture thickly coats the back of a spoon.
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- Fold the mint extract and the chocolate chips into the whipped cream mixture just until combined.
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