Peppermint Chocolate Chunk Ice Cream Food
NON-DAIRY PEPPERMINT ICE CREAM
This tastes about as close to the real thing as you can get :) To crush up the peppermints I usually put them in a ziploc bag and hit it with a hammer a few times... lol... it takes no time at all.
Provided by piranhabriana
Categories Ice Cream
Time 35m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and beat till well combined. Put in ice cream machine for 30 minutes.
- Pro tip: Put a Tbsp of peppermint schnapps or vodka into the mix to keep it from freezing as solid in the freezer as the soy ice cream usually does.
Nutrition Facts : Calories 313.6, Fat 20.5, SaturatedFat 12.3, Cholesterol 52.8, Sodium 54.5, Carbohydrate 31.4, Fiber 1.1, Sugar 26.3, Protein 4.1
PEPPERMINT CHOCOLATE-CHUNK ICE CREAM
Categories Ice Cream Machine Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Mint Summer Chill Simmer Boil Double Boiler Gourmet Small Plates
Yield Makes 1 1/2 pints
Number Of Ingredients 10
Steps:
- Make chocolate chunks:
- Line a baking sheet with wax paper.
- Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
- In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CHOCOLATE CHIP PEPPERMINT ICE CREAM
This is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!
Provided by Sweetiebarbara
Categories Frozen Desserts
Time 2h
Yield 1 quart, 12 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk over low heat, but do not boil.
- Stir in sugar and salt until dissolved.
- Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
- Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
- Place double boiler together, and cook over hot water, until mixture is thick and smooth.
- Chill.
- Add peppermint extract, whipping cream, and half and half.
- Fold this mixture into the custard.
- Churn freeze, adding the peppermint pieces and chocolate.
- Serve or pack in tub and place in freezer.
Nutrition Facts : Calories 233, Fat 13.9, SaturatedFat 8.3, Cholesterol 86.1, Sodium 59.9, Carbohydrate 25.8, Fiber 0.4, Sugar 20.2, Protein 2.9
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