Do ahead: Ice cream can be made 1 week ahead. Sofia s mint and chocolate ice cream is truly exquisite! My first attempt at making it didn't turn out so well. Mint Chocolate Chip Ice Cream Perks. So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs. Just like the others, it is a simple ice cream recipe that requires only a quick assembly of ingredients. Definitely the best choc-mint I.C. I used peppermint oil, because I couldn't find any peppermint extract in my area. The ice cream consistency is soft and luscious. Back to Easy Mint Chocolate Chip Ice Cream. Turned out amazing that way! I tried chopping the chocolate in the food processor but it just pulverized some of it and left the rest in big chunks. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. It makes it gritty and grainy and not a good texture. Chill in the refrigerator for 3-8 hours, covered. I did substitute whole milk for the 2% just because I had some that I wanted to use up. Keep frozen. Allrecipes is part of the Meredith Food Group. Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Mix together sweetened condensed milk and salt in a medium bowl. I only used 1/8tsp of salt If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This was fabulous! https://ohsweetbasil.com/mint-chocolate-stracciatella-ice-cream-recipe Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. I think the only way we can finish eating this is to serve it with vanilla ice cream to lighten up the flavor. All rights reserved. … And I only used 1/4 of a cup of mint. I tried twice with the mint method, wasting about 1L of cream and multiple hours out of my day to end up with a liquid, barely whipped cream. No one would be mad if you skipped the streaks of chocolate and folded in crushed-up Thin Mints or chopped Andes Mints instead... Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. This is an decent ice cream, not my favorite. I’ve been to culinary school and worked in the industry for 8 years, I know what I’m doing in the kitchen so the issue in the recipe is not my lack of experience or cooking skills. I put regular choc. In fact, mint chocolate chip is the 4th most popular ice cream flavor in America. © 2020 Condé Nast. I thought maybe the first try I’d warmed it up too much and hadn’t cooled it enough so the second time I took extra care with it. 1.In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Took it further to be sure I wasn’t throwing it out for nothing and it became over-whipped. I was really hoping for a successful recipe, considering this is a test kitchen and it looks like you guys test the crap out of every recipe. Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. I used chocolate mint oreos instead of the chocolate and it was fabulous! Update: I attempted to decrease the fat by using 1/2 and 1/2. we’ve ever had. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) https://www.rachaelraymag.com/recipe/mint-chocolate-ice-cream Husband LOVED it! Congrats! Let me not forget...way too salty. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! If you do make it, I recommend chilling the mint cream longer than recommended as my whipped cream never got to the stiff peak phase but it still did set up in the freezer. To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls. I’m putting a 4 star to balance the 1 star for my review since the general idea of the recipe is good so it deserves an average of about 3 stars. this link is to an external site that may or may not meet accessibility guidelines. 2.Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Every bite was full of chocolate it didn't clog up the ice cream maker and the chocolate didn't turn into frozen pebbles like whole chips tend to do. The process of making the cream warm up and then steeping the mint somehow destroyed something in the cream because it barely ever reaches soft peak. Add comma separated list of ingredients to include in recipe. Cooking advice that works. For the chocolate I used a bar of Ghirardelli semi-sweet chocolate that I chopped up using my Pampered Chef food chopper. This take on mint chip opts for fresh mint instead of extract, which can verge on toothpaste-y; fresh mint is subtler. Delicious flavors but liquid mess. The cream was not whipping right - you probably need to chill it for longer. Amount is based on available nutrient data. Will definitely make this again! Add the chocolate chips in the last 5 minutes of churning. Place mixture in an ice cream maker, following manufacturers recommended operation. Thanks! I ended up re-making the recipe, this time with my own modifications: Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. (The cocoa powder won’t want to dissolve at first, but keep going. There’s no way to achieve the necessary stiff peaks with the mint process. This is a GREAT mint chocolate chip ice cream that I discovered by accident. On it's own or on top of a fudge brownie, this ice cream is goood! My first attempt at making it didn't turn out so well. The only change I made was to the choco chips--I finely chopped up a large bar of chocolate instead. If you think your changes rate a 5, just put that in your own comments, not the rating please. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! Otherwise simple and easy recipe! Info. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined. I used 3/4 tsp. (You should have 2 cups; add more if needed.) I hadn’t had a single bad recipe from you guys until now. I did use the miniature chocolate chips as the recipe directs--hubby not only doesn't mind the tiny bits of crunchy chocolate, he actually prefers it that way! I also made Cookies 'n Cream ice cream instead of using chocolate chips I used crushed oreo's and i used vanilla extract in the place of the mint extract. I simmered it a bit too long, so maybe that's why it has the minty flavor? Remove from heat, cover, and let sit 30 minutes. As it was, I used only half a tsp of salt. The semi-sweet chocolate chips I used were finely chopped. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. A heads up for those who want to make this more calorie friendly by using reduced fat milk or cream--if you use lower fat dairy products you will definitely compromise both mouth feel and richness. I used Schilling peppermint flavor, and even cutting it down to 3/4 tsp., it tasted weird not minty. To revisit this article, select My⁠ ⁠Account, then View saved stories. Even as the recipe stands it really is a refreshing, minty ice cream. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! To revisit this article, visit My Profile, then View saved stories. Color to your liking with the green food coloring. Callebaut chefs Beverley Dunkley and Julie Sharp joined forces to create this delightfully refreshing recipe, which yields a powerful minty chocolate ice cream with dark chocolate inclusions for … Big chunks are too hard to bite into when it's frozen. Won't do that again. I found it too salty to eat more than a few bites at a time, not necessarily a bad thing. I have made a lot of ice cream over 30 years, and this is the only batch I have ever not liked. I skipped the mix-in (never understood frozen chocolate bits, like chewing on crayons) and added a couple extra Tbsp of cocoa and half a cup of peppermint schnapps. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. Information is not currently available for this nutrient. The second time around, I gradually added the peppermint oil one drop at a time until I achieved the correct flavor; I ended up using just four drops of it. Bliss. 1tsp of salt? Next time I try try adding bits of chocolate wafer or Oreo cookie crumbles, toffee or even pecans. The semi-sweet chocolate chips I used were finely chopped. Won't do that again. Update: I attempted to decrease the fat by using 1/2 and 1/2. Chill cream until very cold, about 30 minutes. Having a really hard time getting the whipped cream to stiff peaks for this one. Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! This is a KEEPER recipe. Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½". Color to your liking with the green food coloring. Add comma separated list of ingredients to exclude from recipe. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Beat the eggs on medium speed for a minute or two, gradually add 3/4 cup sugar, then mix well for another minute or so. After about 10 minutes into the freezing, add the chocolate chips. Mint chip ice cream is hands down my faaaaaavorite ice cream, so I was excited to try this! I used peppermint oil, because I couldn't find any peppermint extract in my area. of vanilla, and 3/4 tsp. It makes it gritty and grainy and not a good texture. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. After about 10 minutes into the freezing, add the chocolate chips. 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