Peppermint Chocolate-Chunk Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe calls for green-and-white or clear peppermints as well as red-and-white ones. If you can't find the green-and-white or clear mints, use additional red-and-white candies. Ingredients:
3 ounces fine-quality bittersweet chocolate (not unsweetened) |
2 ounces individually wrapped red-and-white peppermint hard candies (about 1/3 cup) |
2 cups heavy cream |
1/2 cup milk |
2 tablespoons cornstarch |
1/8 teaspoon salt |
3 ounces individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup) |
1/2 teaspoon peppermint extract |
1 or 2 drops green food coloring if using clear peppermint candies |
Directions:
1. Make chocolate chunks: Line a baking sheet with wax paper.
2. Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate. Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate. Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet. Chill chocolate mixture until firm, about 30 minutes. Coarsely chop chocolate mixture and chill, wrapped in plastic wrap. Chocolate chunks may be made 1 week ahead and chilled.
3. In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints. Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened. Pour mixture through a sieve into a bowl and cool. Stir in extract and, if using clear mints, food coloring. Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
4. Freeze mixture in an ice-cream maker. Transfer ice cream to a bowl and fold in chilled chocolate chunks. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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