Freezer Mint Ice Cream Food

FESTIVE MINT CREAM DESSERT

Steps:

• In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm., In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm., Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. , Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.

MINT CHIP FREEZE

Steps:

• In a large bowl, combine the cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes., In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely., Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

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.

MINT ICE CREAM

Steps:

• Special Equipment: Mix It In Soft-Serve Ice Cream Maker
• Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

FREEZER MINT ICE CREAM

Steps:

• Combine all ingredients in food processor until foamy.
• Pour into freezer safe dish.
• When edges start to get icy, stir and return to freezer until slightly firm at this point, you can stir and eat, or add a little milk or soy milk to make it creamier (i always do).

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.