Mint Ice Cream Torte Food

MINT ICE CREAM TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press half of the mixture into a greased 9-in. springform pan. Spread melted candies over crust. Top with half of the ice cream. , Place 1/4 cup hot fudge topping in a small bowl; cover and refrigerate until serving. In another bowl, combine remaining topping and crumb mixture; spread over ice cream. Cover and freeze for 2 hours or until firm. , Top with remaining ice cream. Cover and freeze for 8 hours or overnight until firm. Remove from the freezer 5 minutes before serving. Warm reserved fudge topping and use to garnish torte.

FRESH MINT ICE CREAM

Steps:

• Put the milk, salt, sugar and 1 cup of the heavy cream in a pot and heat over medium-low heat, stirring often, until everything combines. Add the mint leaves and stir to get them all wilted in the hot milk. Turn off the heat, cover the pot and let the milk return to room temperature. When it hits room temperature, chill overnight in the fridge.
• The next day, strain the mixture through a fine-meshed sieve. It's OK if a few tiny mint leaf specks get in there. Reheat the mixture over medium-low heat. Whisk the egg yolks in a bowl. In another bowl, pour in the other cup of heavy cream and set the fine-meshed strainer over it.
• When the mint-cream mixture is hot, about 150°F, you are ready to temper your eggs. With one hand whisking the eggs, slowly pour in a ladle of the hot cream. Do this three times total, whisking and pouring the whole way. Then pour the egg-cream mixture into the pot and stir to combine.
• Cook the mixture slowly, stirring often, until it thickens enough to coat the back of a spoon, about 160°F. Pour it through the strainer into the bowl with the other cup of heavy cream; doing it this way cools the mixture quickly. Chill everything down and churn according to your ice cream maker's directions.

MINT-CHOCOLATE ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
• Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
• Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
• On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
• In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

CHOCOLATE MINT TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for at least 30 minutes., In a small saucepan, heat candies and milk over low heat until candy is melted; stir until smooth. Cool for 10-15 minutes. , Place marshmallow creme in a large bowl; gradually beat in mint mixture. Fold in whipped cream. Transfer to prepared crust. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer about 30 minutes before serving. Remove sides of pan. Garnish with additional whipped cream and candies.

MINT ICE CREAM

Steps:

• Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

FUDGE MINT ICE CREAM TORTE

Steps:

• Heat oven to 350°F. Line 3 (8-inch) round cake pans with foil; grease bottoms only of foil-lined pans. In large bowl, beat brownie mix, water, oil and eggs 50 strokes with spoon until dry particles are moistened. Spread batter evenly in pans.
• Bake 15 to 20 minutes. DO NOT OVERBAKE. Cool 15 minutes. Use foil to lift brownie layers from pans; place on cooling racks. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.
• Meanwhile, line 2 (8-inch) round cake pans with foil. Scoop and press ice cream evenly into pans, leveling tops. Freeze until firm.
• In 1-quart saucepan, heat half-and-half and 30 of the chocolate candies over low heat, stirring constantly, until candies are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon sauce over torte. Freeze at least 2 hours.
• Remove from freezer 10 minutes before serving. Cut remaining 8 candies in half diagonally; arrange candies on top outer edge of torte.

THIN MINT ICE CREAM CAKE

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

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.

ALL-AMERICAN PEPPERMINT STICK TORTE WITH FUDGE TOPPING

Steps:

• For crust:
• Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.
• For filling:
• Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.
• Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.
• For sauce:
• Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.
• Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)
• Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.
• Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

ICE CREAM TORTE

Steps:

• Set aside 1 cup of cookie crumbs.
• Mix together remaining crumbs with melted butter.
• Press mixture into the bottom of a large pan.
• Spread vanilla ice cream evenly on top of crumb mixture.
• Freeze pan for 30 minutes.
• Spread warmed hot fudge evenly on top of vanilla ice cream.
• Freeze pan for 30 minutes.
• Spread strawberry ice cream evenly on top of fudge in pan.
• Freeze for 30 minutes more.
• Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
• Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
• Freeze for 30 minutes more before serving.

DARK CHOCOLATE AND MINT ICE CREAM TORTE

Steps:

• Combine crumbs and melted butter in small bowl. Set aside 1/4 cup for border. Sprinkle heaping 2/3 cup crumb mixture over bottom of 9-inch springform pan. Press down lightly. Freeze for 10 minutes.
• Place morsels in medium bowl. Microwave evaporated milk in 2-cup glass measure on HIGH (100%) power for 45 seconds or until very hot. Pour evaporated milk over morsels; let stand for 5 minutes. Stir until smooth. Cover with plastic wrap; refrigerate.
• Spoon by small spoonfuls half of ice cream over base, spreading evenly. Sprinkle 2/3 cup crumb mixture over ice cream. Freeze for 10 minutes.
• Spread chocolate mixture over crumbs. Top with remaining chocolate crumb mixture. Freeze for 15 minutes.
• Spoon remaining ice cream over crumb mixture, spreading evenly. Sprinkle remaining crumb mixture around top edge of torte. Freeze for at least 4 hours or overnight.
• To serve, dip a knife or metal spatula in hot water; run around edge of pan to loosen ice cream. Remove outer ring. Let stand for 10 minutes before serving.

MINT OREO ICE CREAM CAKE

Steps:

• 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
• 2. add half stick melted butter.
• 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
• 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
• 5. spread half of ice cream onto crust.
• 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
• 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
• 8. spread rest of softened ice cream over crunch coat.
• 9. cover with with cling wrap and place in freezer for several hours of overnight.
• 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
• NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.