Creme De Menthe Chocolate Chip Ice Cream With Chocolate Leaves Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.
• Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.
• To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.
• To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

Steps:

• In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.

Steps:

• Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfaits with mint candy and fresh mint sprigs.

Steps:

• 1. Pour heavy cream, sugar and milk in to large chilled bowl--use stand mixer or hand mixer with whisk attachment.
• 2. Mix cream, milk and sugar until sugar is dissolved. Then turn up speed to whisk until cream is starting to thicken--like whipped cream. Add Creme de Menthe flavoring.
• 3. Turn mixture into frozen ice cream attachment for stand mixer or your favorite ice cream machine. Mix according to machine standards--at least 30 minutes.
• 4. Add mini-chocolate chips during the last 30 seconds. Then pour mixture into container and freeze for at least six hours, or until frozen solid.

Steps:

• In a large bowl, stir together condensed milk, peppermint extract, and creme de menthe. In another bowl, beat heavy cream with salt until stiff peaks form. Gently fold into milk mixture, in two batches, until no streaks are left. Fold in chocolate. Transfer to a loaf pan; freeze for at least 6 hours and up to 1 month.

Steps:

• Pour 2 cups of cold fat free milk into large bowl.
• Empty chocolate pudding powder into milk and use a wire whisk to just combine.
• Add in the creme de menthe and then whisk for 2 minutes until all lumps are gone.
• Cover and put into the fridge for 5 minutes. It should be set but if not just give it another couple minutes.
• Serve.

Steps:

• Combine pecans, butter and creme de menthe. Gradually beat in confectioners' sugar. Refrigerate, covered, until easy to handle, about 1 hour. , With hands lightly dusted with confectioners' sugar, shape mixture into 1-in. balls. Place on waxed paper-lined baking sheets. Chill until firm, about 30 minutes. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; refrigerate until set. Store leftovers in an airtight container in the refrigerator.