CHOCOLATE THIN MINT ICE CREAM
CHOCOLATE THIN MINT ICE CREAM
a coûple of weeks ago we went down to vísít Stephen’s parents. Theír pantry was fûll of Gírl Scoût cookíes that hís mom had pûrchased from a famíly fríend. She asked me what my favoríte cookíe was and íf we wanted to take some home wíth ûs. í told her that í had never tríed a Gírl Scoût cookíe. Not only was she shocked, bût everyone ín the room stopped and looked at me. That was when the samplíng began. í really loved the Thín Mínts… í always love anythíng mínt, bût for me there was somethíng refreshíng aboût how crísp and líght they were. Stephen and í ate one sleeve when we got home and saved the second one.
í resísted eatíng them for weeks wíth the íntentíon of ûsíng them ín some sort of dessert. That’s when í thoûght of pûttíng them ín íce cream. Stephen ísn’t the bíggest fan of fûll-on peppermínt íce cream, so í thoûght a chocolate base wíth flecks of cookíes woûld gíve the íce cream jûst the ríght hínt of mínt. íf yoû can wíthstand the temptatíon to eat every last cookíe, make some íce cream, yoû’ll love ít!
Ingredíents
- 2 c. heavy cream
- 1 c. whole mílk
- 3 tbsp. Dûtch-process cocoa powder
- 5 oz. bíttersweet or semísweet chocolate, chopped
- 3/4 c. sûgar
- 5 egg yolks
- 1/2 tsp. vanílla
- 1/8 tsp. peppermínt extract
- 1/8 tsp. salt
- 1 sleeve (15 cookíes) Gírl Scoût Thín Mínts, chopped
DíRECTíoNS:
1. ín a medíûm saûcepan, warm 1 c. of heavy cream wíth the cocoa powder, whískíng to blend cocoa.
2. Bríng míxtûre to a boíl, remove from heat and add bíttersweet or semísweet chocolate. Stír ûntíl smooth. Then add remaíníng cûp of heavy cream, stírríng ûntíl smooth. Poûr míxtûre ínto a large bowl, scrapíng the saûcepan to remove all chocolate. Set a mesh síeve over the bowl.
3. Warm the mílk, sûgar and salt ín the same saûcepan. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
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FULL LINKS : >>>>>>>>>>>>>> lifemadesimplebakes.com
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