Mint Chocolate Chip Ice Cream Sandwich Recipes

Steps:

• To make the ice cream, pick through the mint leaves, discarding any leaves that are dried or blackened. Place the mint and a quarter cup of sugar in the bowl of a food processor or blender. Process until pureed. Set aside.
• Bring the half-and-half just to a boil in a three-quart saucepan. Remove from the heat and add the mint puree. Cover and steep for 30 minutes.
• Return the half-and-half mixture to the heat and bring just to a boil. In the meantime, whisk together the egg yolks and remaining half cup of sugar in a large mixing bowl. Once the half-and-half comes to a boil, remove it from the heat and pour it slowly into the yolk mixture, stirring constantly.
• Once blended, return the mint mixture to the saucepan and heat slowly over medium-low heat. Using a rubber spatula, stir constantly for six to eight minutes, until the mixture coats the back of the spatula. At this point, remove from the heat immediately. Pour the mixture into a large mixing bowl and cool it down over an ice bath, or in cold water, stirring constantly. Once cooled, chill it completely in the refrigerator. When cold, process in an ice cream maker according to the manufacturer's directions. Add the chocolate chips just before removing the ice cream, stirring long enough to just scatter them throughout the ice cream. Keep in the freezer until you're ready to assemble the sandwiches.
• To make the ganache, melt the chocolate and butter in the top part of a double boiler. Once melted, remove from the heat and stir in the heavy cream and brandy. Let it cool and thicken before spreading on the chocolate-almond macaroons.
• For the macaroons, preheat the oven to 400 degrees. Butter and flour three cookie sheets. Set aside.
• Melt the chocolate in the top part of a double boiler. When done, remove from the heat.
• Beat the egg whites with the cream of tartar until they hold a firm peak. Gradually beat in the sugar, a quarter of a cup at a time, until all of it is completely incorporated. Add the egg yolk and blend.
• Fold a third of the whipped egg whites into the chocolate using a spatula. Blend in the ground almonds. Fold in the remaining egg whites.
• Fit a half-inch pastry tip into a pastry bag. Scoop the cookie mixture into the bag. Press out half-inch mounds of batter, one-inch apart, onto the prepared cookie sheet. (You can spoon the mixture onto the sheets with a teaspoon as well.)
• Bake the cookies for four to five minutes, until they puff and the edges are slightly wrinkled. Remove from the oven to cool (about five minutes). Remove the cookies with a spatula onto a flat plate. There are extra cookies in case some break.
• To prepare the ice cream sandwiches, spread the top half of the cookies with the ganache and set aside. Brush the ganache on the bottoms of the remaining cookies. Sandwich the ice cream in between, placing the uncoated bottom on the plate.

Steps:

• Cut brownie diagonally into 2 triangles. Scoop froyo in between the triangles and freeze sandwich for 15 minutes. Top with chocolate syrup.

Steps:

• Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
• Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
• Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Steps:

• 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
• 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
• 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
• 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
• 5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.