Ingrédients pour Mint Ice Cream
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup cornstarch
- Half And Half (not used in recipe)
- 3 cups heavy cream
- 1 teaspoon peppermint extract
- a few drops green food coloring
- 1/2 cup chopped chocolate-covered mint candies
- 1/2 cup white crème de cacao
- 1/2 cup crushed chocolate wafers
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Comment préparer Mint Ice Cream
- In a medium bowl, whisk together 1 cup granulated sugar and 4 large eggs until the mixture is pale yellow and thickened.
- Whisk in 1/4 cup cornstarch and set aside.
- In a medium saucepan, heat 2 cups heavy cream over medium heat until it simmers.
- Slowly pour the hot heavy cream into the egg mixture, whisking constantly to prevent scrambling.
- Pour the entire mixture back into the saucepan. Cook over low heat, stirring constantly with a whisk or wooden spoon, until the custard thickens slightly (about 5-7 minutes).
- Remove from heat and pour the hot custard through a fine-mesh sieve into a large bowl. This removes any lumps.
- Let the custard cool slightly. Stir in 1 cup heavy cream, 1 teaspoon peppermint extract, and a few drops of green food coloring (adjust to your desired shade).
- Cover and refrigerate the custard until completely chilled (at least 4 hours or overnight).
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- For firmer ice cream, transfer to a freezer-safe container and freeze for several hours after churning.
- **Optional: After-dinner mint ice cream:** Add 1/2 cup chopped chocolate-covered mint candies to the ice cream maker when the ice cream is almost frozen. Let the machine mix in the candy.
- **Optional: Grasshopper pie ice cream:** Add 1/2 cup white crème de cacao to the custard before freezing. Add 1/2 cup crushed chocolate wafers to the ice cream maker when the ice cream is almost frozen. Let the machine mix in the wafers.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
610g
Fat
462g
Carbs
62g
