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JULY 2001
RECIPES



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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

  • 9 ounces good-quality semisweet chocolate, chopped
  • 2 1/2 ounces good-quality unsweetened chocolate, chopped
  • 1 cup heavy cream
  • 1/4 cup light corn syrup
  • 2 Tbsp. unsalted butter, cut into chunks
  • Few grains salt
  • 2 tsp. vanilla
  • 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

  • 6 ounces good-quality bittersweet chocolate, chopped
  • 1-1/2 ounces good-quality unsweetened chocolate, chopped
  • 1-1/4 cups heavy cream, divided
  • 2/3 cup granulated sugar
  • 2 egg yolks, from eggs graded "large"
  • 2 Tbsp. nonfat dry milk powder
  • Few grains salt
  • 1-1/4 cups whole milk
  • 1-1/2 tsp. vanilla
  • 1-1/4 tsp. pure peppermint extract
  • 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.


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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