Chocolate mint ice cream pie pt 1
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Chocolate mint ice cream pie pt 1
  Chocolate    Mint    Pie    Creams  
Last updated 6/12/2012 1:15:40 AM. Recipe ID 45178. Report a problem with this recipe.
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      Title: Chocolate mint ice cream pie pt 1
 Categories: Pies
      Yield: 113 Servings
 
           ---CHOCOLATE MINT FUDGE
           -FILLING---
    1/2 c  Heavy; (whipping) cream
      3 tb Light corn syrup
      5 oz Semisweet chocolate; finely
           -chopped
  1 1/2 tb Cr¸me de menthe
    1/2 ts Vanilla extract

MMMMM--------------------CHOCOLATE PIE SHELL-------------------------
      8 oz Semisweet chocolate;
           -coarsely chopped
      4 tb Unsalted butter; cut into
           -tablespoons
  1 1/2 tb Cr¸me de menthe
      1 ts Vanilla extract
      1 c  Crisped rice cereal
           ---MINT ICE CREAM FILLING---
      2 pt High-quality vanilla ice
           -cream; softened (see
           -Preparation)
      3 tb Cr¸me de menthe
           Chocolate curls
      4 oz Semisweet chocolate
           ---CREME DE MENTHE WHIPPED
           -CREAM---
    1/2 c  Heavy; (whipping) cream
  1 1/2 ts Granulated sugar
      2 ts Cr¸me de menthe
    1/2 ts Vanilla extract
 
  Like a sundae in a pie shell. -Chocolatier DIFFICULTY PER
  CHOCOLATIER: 2 Hershey's chocolate kisses (fairly simple).
  
  PREPARATION: 1 hour plus cooling and freezing times. Soften the ice
  cream in the refrigerator for 30 minutes before using. Alternatively,
  place the ice cream 1 pint at a time in a microwave set at medium (50
  percent power) for 20 second intervals until softened. Allow the pie
  to freeze for 8 hours. Before serving, place in refrigerator for 30
  minutes.
  
  MAKE THE CHOCOLATE MINT FUDGE FILLING 1. In a medium saucepan over
  medium heat, bring the cream and corn syrup to a gentle boil. Remove
  the pan from the heat and add the chocolate. Let the mixture sit 1 to
  2 minutes to melt the chocolate. Whisk until smooth. Stir in the
  cr¸me de menthe and vanilla. Cover the surface of the filling with
  plastic wrap and cool the filling to room temperature.
  
  MAKE THE CHOCOLATE PIE SHELL 2. Line 10-inch pie plate with aluminum
  foil, leaving a 2-inch overhang around the entire edge of pie plate.
  Fold the overhang underneath pie plate. 3. In the top of a double
  boiler over hot, not simmering water, melt the chocolate with the
  butter, stirring occasionally until smooth. Remove the top part of
  the double boiler from the bottom and stir in the cr¸me de menthe and
  vanilla. Stir in the cereal. 4. Scrape chocolate mixture into
  prepared pie plate. Using a small offset metal cake spatula, spread
  chocolate mixture in a thin, even layer over bottom and up the side
  of pie plate; freeze shell for 20-30 minutes, until firm. 5. Remove
  the firm pie shell from the freezer. Using the aluminum foil as
  handles, remove the chocolate shell from the pie plate. Invert the
  pie shell and carefully peel off the aluminum foil. Place the
  chocolate pie shell back in the pie plate. Return the pie plate to
  the freezer.
  
  MAKE THE CHOCOLATE MINT ICE CREAM FILLING 6. In a large bowl, stir
  together the softened ice cream and the cr¸me de menthe. Remove the
  pie plate from the freezer and quickly spread half of the ice cream
  mixture into the chocolate pie shell. Pour the chocolate mint filling
  over the layer of ice cream and spread evenly with a spatula. Spread
  the remaining ice cream over the chocolate filling. Cover the pie
  with plastic wrap and freeze for at least 8 hours or overnight.
  
  MAKE THE CHOCOLATE CURLS 7. Warm a 1-ounce square of semisweet
  chocolate by placing it in a microwave for 20 second intervals at low
  power (20%), until it starts to soften. 8. Line a baking sheet with
  waxed paper. Grip the square of chocolate with a paper towel so that
  your hand does not melt the chocolate. Using a vegetable peeler,
  scrape one of the edges of the chocolate square in a downward motion,
  forming tight curls. (Chocolate that is too cool will produce
  shavings; overly heated chocolate will curl very little.) As you form
  the curls, let them fall onto the waxed paper. Continue making curls
  until the 4 ounces of chocolate have all been used. Refrigerate the
  baking sheet with the curls until you are ready to use them.
  
  MAKE THE CREME DE MENTHE WHIPPED CREAM 9. In a chilled, large bowl,
  using a hand-held electric mixer set at medium speed, beat the cream
  and sugar until soft peaks start to form. Add the cr¸me de menthe and
  vanilla and continue beating until stiff peaks start to form. 10.
  Fill a pastry bag fitted with a star tip (such as Ateco #5) with the
  cr¸me de menthe whipped cream. Pipe a shell border around the edge of
  the pie. If desired, pipe a large rosette in the center of the pie.
  11. Remove the chocolate curls from the refrigerator. Using a metal
  cake
  
  continued in part 2
 




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Recipe ID 45178 (Apr 03, 2005)

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