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Bean
Posted May 31, 2006 10:54 AM
Mint Chocolate Ice Cream
2 cups heavy cream
1 cup whole milk
1/2 cup chocolate syrup such as Hershey's Syrup
2 T. sugar
1/2 tsp. vanilla extract
1/2 cup finely chopped chocolate-mint candy, such as Andes Mints (DD said use less & she LOVES mints)
Whisk the heavy cream, milk, chocolate syrup, sugar and vanilla together in a mixing bowl. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. After about 20 minutes, or when the ice cream is almost finished, add the chopped chocolate-mint candy. Continue freezing for about 5 more minutes or until the candy is mixed evenly through the ice cream. This ice cream will be soft and creamy, about the consistency of soft serve ice cream. For firmer ice cream, spoon it into a freezer container, cover, and place it in the freezer for about 2 to 3 hours. For easier scooping, remove the ice cream from the freezer about 10 minutes before serving.
Posted May 31, 2006 10:54 AM
Mint Chocolate Ice Cream
2 cups heavy cream
1 cup whole milk
1/2 cup chocolate syrup such as Hershey's Syrup
2 T. sugar
1/2 tsp. vanilla extract
1/2 cup finely chopped chocolate-mint candy, such as Andes Mints (DD said use less & she LOVES mints)
Whisk the heavy cream, milk, chocolate syrup, sugar and vanilla together in a mixing bowl. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions. After about 20 minutes, or when the ice cream is almost finished, add the chopped chocolate-mint candy. Continue freezing for about 5 more minutes or until the candy is mixed evenly through the ice cream. This ice cream will be soft and creamy, about the consistency of soft serve ice cream. For firmer ice cream, spoon it into a freezer container, cover, and place it in the freezer for about 2 to 3 hours. For easier scooping, remove the ice cream from the freezer about 10 minutes before serving.