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Chocolate Mint Chocolate Chip Ice Cream
Tips:
I never cared for chocolate chip mint ice cream as a kid. It
was always a weird green color, and there was never enough chocolate
in it. But this is a chocolate and peppermint ice cream with
chocolate chunks in it, and there's an optional, easy peppermint
fudge sauce to go on top; both have made me (and my testers)
pretty happy.
You
will need some special equipment for this, in the form of a
candy thermometer and an ice cream maker. My candy thermometer
was made by Taylor; it is mounted on a stainless steel frame
and has served me quite well for a number of years. The ice
cream maker I have is electric. It holds one generous quart,
and is called "La Glaciere", made by Krups. It's a
great machine! I'm sure you could also use a non-electric ice
cream maker of the type that was so popular a few years back
(Donvier was a prominent manufacturer of those). Don't forget
that many of these ice cream makers have cylinders that need
to be frozen for 24 hours before you churn your ice cream. Another
note: please use PURE peppermint extract. It's available at
upscale supermarkets and through any number of spice houses
or baking/cooking catalogs. It is difficult to gauge the correct
amount of extract, as strength seems to vary by brand. The quantities
I list are what I ended up using. To be on the safe side, when
the ice cream is about half-frozen, start by adding one-half
teaspoon of the extract. After a minute or so, taste a bit.
Keep adding small amounts at a time until the peppermint flavor
is as you like it, but remember if it is too strong it will
overwhelm the chocolate. I see no reason you couldn't vary the
extract flavor if you wanted a change--just make sure to use
PURE extracts, and make the corresponding change in the sauce.
Peppermint
Fudge Sauce:
Yield:
About 2-1/3 cups
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9 ounces good-quality semisweet chocolate, chopped
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2 1/2 ounces good-quality unsweetened chocolate, chopped
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1 cup heavy cream
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1/4 cup light corn syrup
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2 Tbsp. unsalted butter, cut into chunks
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Few grains salt
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2 tsp. vanilla
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1/2 to 2 tsps. pure peppermint extract, or to taste
In
medium heatproof bowl, combine all ingredients except vanilla
and peppermint extract. Place over simmering water on low heat
(water should not touch bottom of bowl). Stir very frequently
until smooth and melted (a whisk is helpful in the latter stages
here). Remove from heat and hot water. Whisk in vanilla, then
add 1/2 teaspoon peppermint extract. Taste small amount after
cooling slightly. If more peppermint extract is needed, whisk
in a small amount at a time, tasting a bit after each addition
until desired strength of flavor is achieved. Store in refrigerator,
covering tightly when cold.
Note:
This may also be made in the microwave; use a medium microwaveable
bowl, and combine all ingredients in it except the vanilla and
peppermint extract. Heat at 50% (medium) power for 1 minute.
Stir or whisk well. Heat at 50% (medium) power for additional
30 second intervals until melted and smooth, stirring very well
after each. Add vanilla and peppermint extracts as above.
To
reheat, take out only what you'll use at one time. Heat in heatproof
bowl over simmering water on low heat (water should not touch
bottom of bowl), stirring often until melted, smooth, and warm.
Alternatively, heat in microwaveable bowl at 50% (medium) power
for short intervals, stirring well after each, until smooth,
melted, and warm.
Chocolate Mint Chocolate Chip Ice Cream
Yield:
1 generous quart
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6 ounces good-quality bittersweet chocolate, chopped
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1-1/2 ounces good-quality unsweetened chocolate, chopped
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1-1/4 cups heavy cream, divided
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2/3 cup granulated sugar
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2 egg yolks, from eggs graded "large"
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2 Tbsp. nonfat dry milk powder
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Few grains salt
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1-1/4 cups whole milk
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1-1/2 tsp. vanilla
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1-1/4 tsp. pure peppermint extract
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4 ounces good-quality semisweet or bittersweet chocolate, chopped
medium-fine (chunks should be about pea-sized or smaller, and
can be irregular in shape and size)
In
large heatproof bowl, combine 6 ounces bittersweet chocolate
and unsweetened chocolate with 1 cup heavy cream (reserve remainder).
Place over simmering water on low heat (water should not touch
bottom of bowl); whisk often until smooth. Remove from heat
and hot water. Set aside on pot holder or towel on flat surface
near stove.
In
medium heatproof bowl, combine sugar, egg yolks, dry milk powder,
and salt. By hand, beat till well-mixed. Add reserved 1/4 cup
cream; beat in. In small saucepan over low heat, heat milk until
very hot, stirring often. Very gradually whisk hot milk into
sugar-yolk mixture. Return mixture to saucepan. Heat over medium
heat, stirring constantly, until mixture reaches a temperature
of 174 to 175'F. on a candy thermometer. Remove from heat. Gradually
whisk into melted chocolate mixture a little at a time, whisking
until smooth after each addition. Whisk in vanilla. Strain through
fine strainer into heatproof pitcher or measuring cup of at
least one quart capacity. Cool briefly, then chill overnight.
Freeze
in ice cream maker according to manufacturer's directions. Add
peppermint extract when ice cream is about half frozen. Gradually
add 4 ounces chocolate chunks when ice cream is about three-quarters
frozen. To serve, freeze at least 6 hours to firm up before
topping with optional peppermint fudge sauce. Eat ice cream
within three days of freezing.
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