Recipes
Rich Chocolate-Mint Ice Cream
8 servings
26 hours total (Active 30 minutes)
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Ingredients
- ½ cup unsweetened cocoa powder
- 3 cups half-and-half, divided
- 1 cup heavy whipping cream
- 8 large pasteurized eggs, separated for yolks only
- 1 ½ teaspoons vanilla extract
- 1 cup sugar
- 1 cup peppermint patty candy, finely chopped
Steps
- Combine cocoa powder and 1 cup half-and-half In medium saucepan over medium-high; whisk until smooth. Mix in remaining 2 cups half-and-half and heavy cream, and bring to a slow simmer. Remove from heat.
- Separate eggs for yolks (reserve whites for alternate recipes). Combine in medium bowl: egg yolks, vanilla, and sugar until light yellow in color.
- Slowly whisk in 1 cup cream mixture to egg mixture until smooth. Add remaining cream mixture until fully incorporated; return custard to saucepan, and cook over medium, stirring constantly, until thickened.
- Pour custard into a bowl and set over an ice water bath. Stir and let mixture cool until 55°F. Add custard to ice cream maker and freeze according to manufacturer’s instructions. Chop peppermint patty candy and fold into ice cream just before it is done. Serve.
Amount per ⅛ recipe serving: Calories 450, Total Fat 29g, Sat Fat 16g, Trans Fat 0.5g, Chol 285mg, Sodium 65mg, Total Carb 47g, Fiber 2g, Sugars 41g, Protein 7g, Calc 15%, Vitamin A 20%, Vitamin C 2%, Iron 8%