White Mints Food
HOMEMADE BUTTER MINTS
Steps:
- Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 2 g, Fat 1 g, ServingSize 15 Butter Mints (180 servings), UnsaturatedFat 0 g
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.
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