Chocolate-fresh spearmint ice cream
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Chocolate-fresh spearmint ice cream
  Creams  
Last updated 6/12/2012 1:16:07 AM. Recipe ID 45800. Report a problem with this recipe.
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      Title: Chocolate-fresh spearmint ice cream
 Categories: Ice cream
      Yield: 1 Batch
 
  1 1/2 c  Whipping cream
  1 1/2 c  Milk
    2/3 c  Sugar
      3    Egg yolks
      1 ts Vanilla extract
      2 oz Semisweet chocolate
      2 oz Unsweetened chocolate
      1 c  Fresh spearmint leaves*
      2 tb Fresh spearmint leaves;
           -chopped
 
  *Leaves are "hardpacked:" measure by pressing down on leaves in
  measuring cup with your fingers.
  
  In a heavy 2-quart saucepan or double boiler over medium-low heat,
  stir and heat the cream, milk, and sugar until the sugar dissolves.
  Do not boil.
  
  In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
  cup of the hot cream mixture into the bowl, then pour the egg mixture
  back into the saucepan and place over medium-low heat. Stir
  constantly with a wooden spoon (don't let the mixture boil; it could
  curdle) for about 8 minutes, or until it begins to thicken and coats
  the spoon. To test for doneness, dip a metal spoon into the mixture
  and run your finger across the back. The custard is done when your
  finger leaves a clear, clean trail. A candy thermometer should read
  175-180 degrees F. Remove the pan from the heat and stir in the
  vanilla.
  
  While heating the ice-cream base, melt the chocolate in a double
  boiler over hot but not simmering water, stirring occasionally.
  
  Off heat, pour about 1 cup of the prepared hot ice-cream base into the
  melted chocolate and whisk until well blended. Pour the chocolate
  mixture back into the remaining vanilla base and whisk again. Stir in
  the hard-packed mint leaves. Cover and chill in the refrigerator for
  at least 1 hour. The longer it is refrigerated, the stronger the mint
  flavor will be.
  
  Strain the mixture and add the chopped mint leaves. Pour the mixture
  into an ice-cream maker and freeze according to the manufacturer's
  instructions.
  




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Recipe ID 45800 (Apr 03, 2005)

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