Sugar Free Chocolate Mint Ice Cream Recipes

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.

CHOCOLATE MINT ICE CREAM

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
• Add the remaining half-and-half and the heavy cream. 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 by stirring cream into the eggs and sugar by gradually adding small amounts, until about third of the cream mixture has been added. Whisk 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 to cool for 30 minutes. Stir in the mint extract and vanilla extract. 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 the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's 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.

SUGAR FREE CHOCOLATE MINT ICE CREAM

Steps:

• Bring water in the bottom of a double boiler to boil.
• Pour half and half and mint leaves into the top of double boiler and put over boiling water.
• Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate.
• Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted.
• Remove from heat.
• Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda).
• Strain chocolate, mint mixture and press through a fine sieve.
• Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate.
• Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt.
• Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon.
• Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly.
• Let cool 4-8 hours or overnight.
• Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off.
• For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard.
• Cooking time equals time in the ice cream maker.