Just before you’re ready to serve, place dark chocolate and Spreadable in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water).Freeze for 6 hours or overnight until frozen. Working quickly, pipe cream mixture over mixture in muffin holes. Transfer to a piping bag fitted with a large star nozzle. Using an electric mixer, beat remaining cream mixture until firm peaks form.Spoon the cream mixture into the prepared muffin holes until three-quarters full. Fold condensed milk mixture into thickened cream. Place condensed milk, peppermint extract, a little food coloring and chopped chocolate chips in a large bowl.Using an electric mixer, beat cream until soft peaks form.Press mixture into bases of prepared pan holes. Add melted butter and process until combined. If you have allergies, or require special considerations before visiting, please consult our Ice Cream FAQ for more information. Line the bases of a 12-hole, 1/3 cup-capacity non-stick muffin pan with baking paper. Churned from the finest ingredients and mixed with your choice of candy, cakes, fruits or nuts on a frozen granite stone we proudly serve the best tasting, made-to-order ice cream you’ve ever had.Finally, although the recipe doesn’t specify this, adding a spoonful or two of vodka to the custard before chilling will help it to freeze a little bit softer. This way, it can churn for a really long time, and whip lots of air into the ice cream, to make it lighter and softer, without jamming like the cheap cheap-o it is. Because I have a cheap ice cream maker that’s prone to jamming when I churn chocolate, I try not to get the custard too cold–my maker works best when the custard is cool but not straight-from-the-freezer cold. If you don’t want to use that many yolks then you can drop it down to 4 or 5 and the recipe will still work, but it might not be as rich and creamy.
My basic ice cream recipe calls for 5 yolks, but for this one I use 7. For one, I don’t use much melted chocolate in this recipe–I use mostly cocoa powder, with just a bit of unsweetened chocolate to round out the flavor. Recipe Notes: Because chocolate ice cream has a tendency to get really hard in the freezer, I do a few things to try and minimize this. You should reward that big juicy brain with some Chocolate Mint Swirl Ice Cream, you smarty pants, you. And if you’re thinking I just want to do that to create another excuse to eat chocolate-mint ice cream, well, you’re not wrong. This is one of my favorite ice cream creations of the summer, and I’m looking forward to trying a “reverse” version with a white chocolate base and a dark chocolate swirl.
(Good because you can eat a lot without feeling stuffed, and bad for the same reasons.) Must!Mint!All!The!Things! (But if you want to try it with the Andes, go for it!) The mint is so refreshing, it totally balances the richness and depth of the chocolate, and makes the ice cream feel downright light, which is both good and bad. I personally can’t get enough of the mint-chocolate combination, and I had to stop myself from adding chopped Andes mints to the ice cream as well. It still gets pretty firm in the freezer, but it’s extra rich and creamy, and stays soft enough to a) not cause El Cheapo Ice Cream Maker to have a conniption fit and b) remain scoopable and not chip-a-toothable.Īnd the mint! With three mint components, this is for those who love their chocolate with a big blast of mint flavor.
#PLAIN MINT ICE CREAM TRIAL#
So, I worked extra-hard, and made several trial batches, until I came up with a chocolate ice cream that freezes a little softer than most.
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