In my Wednesday group, it is Trevor's birthday next week and he asked for Mint Chocolate Chip Ice Cream Cake (again). I made that for him last year but this year I decided to take it up a notch and make homemade ice cream (which I have never done before). My friend, Darla, made me some amazing mint ice cream on my birthday so I got her recipe and decided to give it a try. The thing that was unique about this recipe is that it uses actual mint leaves rather than extract so it tastes organic and earthy. It is a little different upon the first bite but by the end of the bowl, I was sold. It was sooooo good.
I got the ice cream maker attachement for my Kitchen Aid and I have decided that it is the greatest thing EVER! Making ice cream was soooooo easy. You just freeze the Kitchen Aid Bowl, follow any ice cream recipe then put it in the frozen bowl and let it mix for 20 minutes - voila! Delicious, homemade ice cream!!! I now have added a new skill to my repertoire. So if you want homemade ice cream for your birthday, don't hesitate to ask, I can accommodate :)
Here is the recipe for the ice cream cake I am making for Trevor's birthday this week:
Mint Chocolate Chip Ice Cream Cake
Brownie
Bottom:
1 box
Brownie Mix
Ice
Cream:
1 cup
whole milk
1/2
cup sugar
2 cups
heavy whipping cream
pinch
of salt
2 cups
lightly packed mint leaves
5
large eggs
3/4 cup semi-sweet chocolate, chopped into small pieces
3/4 cup Andes mint candies, chopped into small pieces
Ganache:
6 ounces semi-sweet chocolate chips
2/3 cup heavy cream
1/2 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips
2/3 cup heavy cream
1/2 teaspoon vanilla extract
Mix
brownies as directed on the box and bake in a 10 inch spring form pan.
Ice
Cream:
Warm the milk, sugar, 1 cup
of whipping cream, and salt in a small saucepan. Add the mint leaves and stir
until they’re immersed in the liquid. Cover, remove from the heat and let steep
at room temperature for 1 hour.
Strain the mint-infused
mixture through a mesh strainer into a medium saucepan. Press on the mint
leaves to extract as much of the flavor as possible, then discard the mint
leaves. Pour the remaining 1 cup heavy whipping cream into a large bowl and set
the strainer on top.
Rewarm the mint-infused
mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour
the warm mint liquid into the egg yolks, whisking constantly, then scrape the
warmed egg yolks back into the saucepan.
Stir the mixture constantly
over medium heat with a heatproof spatula, scraping the bottom as you still,
until the mixture thickens and coats the spatula, craping the bottom as you
stir, until the mixture thickens and coats the spatula. Pour the custard
through the strainer and stir it into the cream. Stir until cool over an ice
bath.
Chill the mixture
thoroughly in the refrigerator, then freeze it in your ice cream maker
according to the manufacturers instructions. In the last five minutes of mixing, add in the chocolate and Andes pieces.
Top
brownie with a layer of ice cream, freeze until solid.
Ganache:
In a small saucepan combine
the chocolate chips, heavy cream and vanilla. Stir over medium heat until
everything is combined. Keep stirring! Keep your eye on it! You will magically
get an amazing ganache in a matter of minutes. Set it aside to cool down.
Once the ganache has
cooled, pour over cake ice cream cake, freeze until solid.
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