Mint Chocolate Chip
Source: chewoutloud.com
Ingredients:
• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar
• 2 cups heavy cream, well chilled
• 1.5-2 tsp pure peppermint extract, or to
taste
• 4 oz semi-sweet chocolate bar, chopped
into tiny pieces
• Special Equipment: Ice cream maker
butter in a heavy bottomed skillet over
medium heat. Bring to a boil and let
boil for about 3 to 4 minutes to lightly
caramelize. Use a sturdy wooden spoon
to stir in the pecans and remove from
heat. Keep stirring until the candy cools
and the pecans are coated. Spoon onto
a parchment lined baking sheet to cool
completely.
To make the Ice Cream:
1. Combine the heavy cream, milk, sugar
and vanilla in a large bowl, and whisk
until the sugar is dissolved. Turn on your
ice cream machine and pour into canister.
Process according to manufacturer's
directions. Just before you finish churning
add the cooled pralines to the machine as
well as the 1/4 cup caramel.
2. Transfer the soft ice cream to a freezer
safe container (I like to use my metal loaf
pans), and freeze for at least 2 hours or
until desired consistency. Enjoy with an
extra drizzle of caramel sauce if desired.
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Instructions:
1. In bowl, use whisk to combine milk and
sugar until dissolved.
2. Stir in heavy cream and peppermint.
3. Turn ice cream maker on and pour
mixture in for about 25 min.
4. During the last 5 minutes of churning,
slowly put in chopped chocolate.
5. Put ice cream in airtight container for a
few hours before enjoying, if you can wait
that long.
Coffee Ice Cream
Source: bakedbyanintrovert.com
Ingredients:
• 2 and 1/2 cups whole milk
• 1 and 1/2 cups granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons instant decaffeinated
coffee granules
• 6 egg yolks
• 2 and 1/4 cups heavy cream
• 1 and 1/2 teaspoons vanilla extract
July 2018
INSIGHT