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Full Online Book HomeLearning KitchenDairy - Ice Cream - Chocolate Mint Ice Cream By Connie
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Dairy - Ice Cream -  Chocolate Mint Ice Cream By Connie Post by :brindle67 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1730

Click below to download : Dairy - Ice Cream - Chocolate Mint Ice Cream By Connie (Format : PDF)

Dairy - Ice Cream - Chocolate Mint Ice Cream By Connie

1 1/2 c Heavy Cream
1 c Milk
1/3 c Sugar
1 1/2 c Mint-Chocolate Chips; Nestles
2 Egg Yolks; Large
1/8 ts Salt


In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat.

In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes.

In a small heavy gauge saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside.

Pour chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dasher; cover and store in freeze until ready to serve.
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1 oz unsweetened chocolate 1/4 c unsweetened cocoa powder 1 1/2 c milk 2 large eggs 3/4 c sugar 1 c heavy or whipping cream 1 tsp vanilla extract Melt the unsweetened chocolate in the top of double boiler. Gradually whisk in the cocoa and beat until smooth. Ifthe chocolate siezes don't worry; the milk will dissolve it. Whisk in the milk a little at a time and heat until completely blended, remove from heat. Let cool. Mix eggs until light and fluffy. Add sugar a bit at a time and continue mixing until completely blended. Add in the
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1 cup mint leaves (preferably spearmint) 1/3 cup superfine sugar 3 oz semisweet chocolate 2 eggs separated1 1/3 cups heavy cream Decoration: Mint leaves 1 oz semisweet chocolate Mix mint leaves with half of sugar and chop as finely as possible. Set a bowl over a pan of simmering water and melt 2 oz of chocolate. Remove from heat and add egg yolks and whisk until creamy. Cool. Whip cream until soft peaks form, then fold in chopped mint. Fold whipped mint cream into cooled chocolate mixture. Freeze mixture in a 2 quart ice cube tray.When
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