NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM
No ice cream maker needed for this refreshing treat that's loaded with chunks of delicious dark chocolate, peppermint candies and chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
- Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
- Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
- Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.
PEPPERMINT ICE CREAM
With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
CHOCOLATE & PEPPERMINT ICE CREAM ROLL
Here's an extra-special treat from the freezer. Peppermint ice cream rolled into a homemade chocolate cake gives dinner a refreshing finale. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.
Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h35m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 13
Steps:
- For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour.
- For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.
- For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
- When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight.
- Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake.
- In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
- Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 19h30m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 14
Steps:
- For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
- In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;
CHOCOLATE-PEPPERMINT ICE CREAM CAKE
Categories Chocolate Dairy Dessert Christmas Mint Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For crust:
- Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
- For glaze:
- Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
- For filling:
- Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.
CHOCOLATE CHIP PEPPERMINT ICE CREAM
This is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!
Provided by Sweetiebarbara
Categories Frozen Desserts
Time 2h
Yield 1 quart, 12 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk over low heat, but do not boil.
- Stir in sugar and salt until dissolved.
- Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
- Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
- Place double boiler together, and cook over hot water, until mixture is thick and smooth.
- Chill.
- Add peppermint extract, whipping cream, and half and half.
- Fold this mixture into the custard.
- Churn freeze, adding the peppermint pieces and chocolate.
- Serve or pack in tub and place in freezer.
Nutrition Facts : Calories 233, Fat 13.9, SaturatedFat 8.3, Cholesterol 86.1, Sodium 59.9, Carbohydrate 25.8, Fiber 0.4, Sugar 20.2, Protein 2.9
PEPPERMINT STICK ICE CREAM
Making any ice cream at home is simple once you master one very important step: knowing when to stop cooking the custard. It should be thick enough to coat the back of the spoon. Test it by drawing a line with your finger. The edge of that line should stay straight for a few seconds without dripping. If you are at all nervous, keep an ice bath near the stove. That way you can plunge the pot into the water and stop the cooking quickly if it comes close to curdling. The recipe includes an optional bittersweet chocolate swirl that adds a sophisticated edge to this refreshing ice cream, but purists can feel free to leave it out.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 quarts
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
- Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
- If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 14 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams
PEPPERMINT CHOCOLATE-CHUNK ICE CREAM
Categories Ice Cream Machine Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Mint Summer Chill Simmer Boil Double Boiler Gourmet Small Plates
Yield Makes 1 1/2 pints
Number Of Ingredients 10
Steps:
- Make chocolate chunks:
- Line a baking sheet with wax paper.
- 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.
- 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.
- 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.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
This is an easy but impressive dessert for any special occasion. Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly. Cook time reflects overnight freezing time.
Provided by MarieRynr
Categories Frozen Desserts
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For crust, melt butter with chocolate in heavy small saucepan over low heat.
- Finely grind cookies in processor.
- Add warm chocolate mixture; blend until crumbs are just moistened.
- Reserve 1 cup crumb mixture in small bowl.
- Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
- Freeze.
- For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Let stand until cool but still pourable, about 1 hour.
- For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
- Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
- Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
- Pour 1 cup chocolate glaze over ice cream in pan.
- Freeze 1 hour.
- Top with remaining ice cream; spread evenly.
- Freeze until firm, about 4 hours.
- Stir remaining glaze over low heat just until pourable, but not warm.
- Pour over ice cream.
- Spread evenly.
- Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake.
- Release pan sides.
- Transfer cake to platter.
- Garnish with peppermint candies and serve.
Nutrition Facts : Calories 431.1, Fat 25.1, SaturatedFat 14.2, Cholesterol 71.5, Sodium 261.5, Carbohydrate 48.7, Fiber 1.7, Sugar 29.3, Protein 5.3
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