Mint Chocolate Chip Ice-Milk Recipe - Cooking Index
Mint Chocolate Chip Ice-Milk Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 tablespoon | 15ml | Cornstarch |
| 2 1/3 cups | 552ml | Low-fat (1%) milk |
| 2 cups | 396g / 13oz | Egg yolks - beaten lightly (large) |
| 1 tablespoon | 15ml | Green white creme de menthe |
| 1 oz | 28g | Fine-quality bittersweet chocolate - chopped |
| (not unsweetened chocolate) |
In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.
In a small bowl stir about one-fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160 degrees. (Do not boil mixture or it will curdle.) Stir in creme de menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until cool.
In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and cool slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8-inch from corner to form a makeshift pastry bag.
Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time.
This recipe yields 3 1/2 cups ice milk.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-D226 broadcast 04-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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