![]() Made this last summer 2020 with chocolate mint from the garden. Step 7ĭo ahead: Ice cream can be made 1 week ahead. To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours. 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. Using a fork, drizzle about one third of melted chocolate over. Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½". (The cocoa powder won’t want to dissolve at first, but keep going. 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. Add remaining whipped cream, then sift in cocoa powder. Step 4Īdd 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). 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. (You should have 2 cups add more if needed.) Transfer to a medium bowl. Pour remaining 1 cup cream into infused cream in measuring glass. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl. 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. Chill cream until very cold, about 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids discard solids. Remove from heat, cover, and let sit 30 minutes. Here's a clever trick, from chocolate expert Alice Medrich, for enhancing the texture of chocolate when making ice cream: if you melt and re-freeze the chocolate before chopping it into chunks they stay nice and creamy once the ice cream is frozen.Heat mint and 1 cup cream until just steaming in a small saucepan over medium heat. We recommend either using mini chocolate chips, or chopping conventional-size chocolate chips into smaller pieces as chocolate, once frozen, tends to become a bit hard. ![]() While darker chocolate like semi-sweet or dark tends to pair best with mint, if your preference is for something a bit sweeter then, by all means, choose milk chocolate.Ĭhocolate chips are fine to use in place of chopped chocolate, if that's what you have on hand. Mint extract is actually a combination of both spearmint and peppermint, while peppermint extract is made from just peppermint. If you don't have fresh mint, you can use an extract as an alternative. Just keep in mind that since peppermint has a higher menthol content, you'll want to use a bit less of it. In fact, many mint ice creams are made with peppermint rather than spearmint. Most fresh mint sold in grocery stores is spearmint, but you can also use peppermint in this ice cream recipe. ![]() Spearmint, for example, is relatively mild in flavor while peppermint is more intense. Did you know there are more than 600 varieties of mint? Many of them offer their own unique flavors. ![]()
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