Double Mint Chip Ice Cream Food

MINT CHIP ICE CREAM

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.

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.

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 CHOC CHIP ICE CREAM (CHURNED)

Steps:

• Place the After Eights in the freezer to harden completely (at least 2 hours).
• Grate the chocolate into a bowl and place in the frezer until ready to use.
• When frozen, chop the After Eights or smash them in a bag with a rolling pin into very small pieces. Place back in the freezer until ready to use.
• Pour the milk and cream into a large saucepan (with the mint leaves - IF USING (which should be crushed slightly before adding)).
• Stir over a low to medium heat until almost boiling (just starting to form small bubbles, but not boiling).
• Remove from the heat immediately. (IF USING FRESH MINT - cover with a lid, and leave to steep for about 15 minutes). Either way, set aside to cool slightly, covered.
• Meanwhile, whisk the egg yolks with the sugar in a large mixing bowl, until thick and pale.
• Very slowly, pour about half of the cooling cream mixture, a drop at a time (strain out any leaves), into the egg-sugar paste, whisking continually to combine thoroughly.
• Pour this mixture back into the saucepan (all leaves removed) with the remaining warm cream-milk.
• Heat over a low setting, stirring continually until the custard thickens to a consistency which coats the back of the spoon. Do NOT allow to boil, although the custard can form small bubbles.
• Pour the custard through a sieve into a bowl and add peppermint extract and food colour to desired taste and appearance.
• Allow the mixture to cool as quickly as possible, stirring intermittently to prevent a skin forming.
• When cool enough, place in the fridge to chill completely for a minimum 3 hours (preferably overnight).
• Once chilled, churn using an ice cream maker by the manufacturer's instructions.
• When the churning process is complete, quickly and carefully fold the frozen grated chocolate and After Eight pieces through the ice cream while it is still soft enough to do so.
• Spoon the finished ice cream into an airtight, freezer-safe container and place in the freezer to allow to firm and store.
• Once the ice cream custard is made and chilled (and before adding any chocolate or After Eights)...
• Pour into a large, freezer-safe container and freeze until it is starting to become a little mushy (about 45 minutes to an hour).
• Beat (with an electric hand mixer) until the ice crystals are broken down, but still mushy.
• Return to the freezer and freeze for a further 30 to 45 minutes (more mushy), before beating again.
• Repeat the freezing and beating process another 2 to 3 times, before adding and folding through the chocolate and After Eights.
• Freeze a final time ready to eat.

DOUBLE MINT CHIP ICE CREAM

Steps:

• Combine the heavy cream, milk, peppermint extract, vanilla, salt and food coloring if using in a medium pot over medium heat and cook just until small bubbles start forming around the edge of the pot, 7 to 9 minutes. Immediately remove from the heat, add the mint leaves and set aside to steep at room temperature for 30 minutes.
• Meanwhile, whisk the egg yolks and sugar in a large, heatproof mixing bowl until ribbons form and the mixture is pale yellow, about 2 minutes. Strain the milk mixture into the egg yolk mixture through a fine-mesh sieve. Whisk until the egg yolks are completely incorporated.
• Pour the mixture back into the same pot as the cream-milk mixture (do not wash the bowl). Cook over medium-low heat, stirring constantly, until the mixture is very creamy and thick enough to coat the back of a spoon and an instant-read thermometer registers between 170 and 180 degrees F, 6 to 8 minutes. Strain the mixture back into the bowl and cool at room temperature for 30 minutes. Cover tightly with plastic wrap and refrigerate until cold, at least 4 hours. (For faster chilling, set the bowl over another bowl of ice water and stir frequently until cold, changing the ice water as needed.)
• Churn the mixture in an ice cream machine according to the manufacturer's instructions until it's the texture of soft serve, 20 to 30 minutes for most models. Add the chocolate, reserving 1/4 cup for garnish, and continue churning just until incorporated, 5 to 10 seconds. Quickly transfer the ice cream to a chilled 9-by-5-inch loaf pan (a metal one will help keep the chill). Sprinkle the reserved chocolate on top of the ice cream and freeze for at least 1 hour before serving.

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.

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.

MINT CHOCOLATE CHIP ICE CREAM (NO ICE CREAM MAKER)

Steps:

• In a large bowl, combine condesed milk, peppermint extract, food color and water.
• Blend well.
• (Color should be dark, as it will lighten up with the whipped cream.).
• Gradually fold in whipped cream.
• Add chocolate chips and mix well.
• Pour into a 9x5-inch (1. 5 L) freezer container.
• Cover and freeze at least 6 hours.