CHOCOLATE-COVERED MINT ICE CREAM TERRINE
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
Categories Milk/Cream Ice Cream Machine Chocolate Egg Dessert Kid-Friendly Frozen Dessert Mint Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make ice cream:
- Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
- Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
- Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
- Freeze custard in ice cream maker.
- Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
- Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
- Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved. Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
- Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner. Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
- Coat terrine:
- Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap. Remove mold and discard parchment. Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate. Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
- Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.
CHOCOLATE-COVERED CREAM CHEESE MINTS
Bring along a gift that's as colorful as Chocolate-Covered Cream Cheese Mints, and you'll make an impression. These cream cheese mints are always popular.
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 30 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese, sugar and extract with mixer until blended. Roll into 30 balls, using about 1 Tbsp. for each. Place on parchment-covered baking sheet; flatten slightly.
- Freeze 10 min. or until firm.
- Melt chocolate as directed on package. Dip mints, 1 at a time, in chocolate, turning to evenly coat both sides of each mint; return to baking sheet. Top with sprinkles. Let stand 3 hours or until firm.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.1209 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0.6804 g, Sugar 0 g, Protein 0.6895 g
CHOCOLATE-COVERED ICE CREAM HEARTS
Give your valentine a new kind of chocolate-covered strawberry this year - made of ice cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield About 4 chocolate-covered hearts
Number Of Ingredients 0
Steps:
- Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.
CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES
Steps:
- Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.
RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE
Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests
Provided by Liberty Mendez
Categories Dessert
Time 23m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
- Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
- Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
- Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE MINT ICE CREAM
No chips in this Chocolate Ice Cream. Made for my son's Birthday. His favorite Ice cream is chocolate ice cream with mint flavor. He doesn't enjoy the green with chocolate chips.
Provided by Rita1652
Categories Ice Cream
Time 50m
Yield 1 1/2 quarts
Number Of Ingredients 7
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.
More about "chocolate covered mint ice cream terrine food"
CHRISTMAS ICE CREAM TERRINE - CHAMPAGNE AND CHIPS
From champagneandchips.com
CHOCOLATE & MINT ICE CREAM TERRINE - CO-OP
From coop.co.uk
Cuisine ['British']Total Time 45 minsCategory ['Sharing', 'Desserts']Calories 239 per serving
REAL FOOD MINT CHOCOLATE CHIP ICE CREAM | RECIPES TO NOURISH
From recipestonourish.com
MINT CHOC TERRINE | TESCO REAL FOOD
From realfood.tesco.com
HOW TO MAKE CHOCOLATE-COVERED ICE CREAM POPSICLES - FOOD
From foodandwine.com
CHOCOLATE MINT ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
MINT-TRUFFLE ICE CREAM TERRINE WITH MINT AND CHOCOLATE SAUCES
From dedewilson.com
MINTED WHITE AND DARK CHOCOLATE TERRINE | EMERILS.COM
From emerils.com
CHOCOLATE AND STRAWBERRY ICE CREAM TERRINE - TODAY'S PARENT
From todaysparent.com
CHOCOLATE COVERED MINT ICE CREAM TERRINE PHOTO - ICE CREAM …
From pinterest.com
DARK CHOCOLATE & MINT TERRINE | OUR MENU | COOK
From cookfood.net
RECIPES/CHOCOLATE-COVERED-MINT-ICE-CREAM-TERRINE-238970.JSON AT …
From github.com
CHOCOLATE ICE CREAM TERRINE RECIPE : ECLECTIC CONNOISSEUR
From eclecticconnoisseur.com
10 BEST TERRINE DESSERT RECIPES | YUMMLY
From yummly.com
12 CHOCOLATE-MINT DESSERT RECIPES | EPICURIOUS
From epicurious.com
32 MINT CHOCOLATE RECIPES YOU'LL WANT TO MAKE AGAIN …
From allrecipes.com
CHOCOLATE MINT ICE CREAM RECIPE - CUISINART.COM
From inte.cuisinart.com
RECIPE: CHOCOLATE MINT ICE CREAM TERRINE - YOUTUBE
From youtube.com
MINT-TRUFFLE ICE CREAM TERRINE WITH MINT AND CHOCOLATE …
From bonappetit.com
ICE CREAM TERRINE RECIPE - BBC FOOD
From bbc.co.uk
WWW.EPICURIOUS.COM
From epicurious.com
HEALTHY MINT CHOCOLATE CHIP ICE CREAM - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE COVERED MINT PATTIES - MOM ON TIMEOUT
From momontimeout.com
CHOCOLATE, LATTE AND EGGNOG ICE CREAM TERRINE WITH FUDGE SAUCE
From food.com
CHOCOLATE AND MINT ICE CREAM | CALLEBAUT
From callebaut.com
NO-CHURN MINT CHOCOLATE ICE CREAM! - JANE'S PATISSERIE
From janespatisserie.com
ICE CREAM TERRINE | EASY CHOCOLATE RECIPES | GODIVA
From godiva.com
CHOCOLATE MINT TERRINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
MINT CHOCOLATE CHIP NICE CREAM - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
HEALTHY CHOCOLATE MINT ICE CREAM - TASTE AND TELL
From tasteandtellblog.com
ICE CREAM TERRINE WITH ROASTED STRAWBERRIES - RACHEL COOKS®
From rachelcooks.com
HOW TO MAKE AN ICE CREAM TERRINE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CHOCOLATE & STRAWBERRY ICE CREAM TERRINE - CHATELAINE
From chatelaine.com
CHOCOLATE COVERED MINT ICE CREAM SANDWICHES RECIPE RECIPES
From schoenfeld.vhfdental.com
CHOCOLATE THIN MINT ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE TERRINE RECIPE | LAND O’LAKES
From landolakes.com
HONEYCOMB AND CHOCOLATE ICE CREAM TERRINE - FOOD AND TRAVEL …
From foodandtravel.com
CHOCOLATE-COVERED MINT ICE CREAM TERRINE | PRINT FROM …
From bakespace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love