California Farm Chocolate Mint Ice Cream

Name: How to cook California Farm Chocolate Mint Ice Cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people, 4 ice cream bowls
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Chocolate Mint Ice Cream

We grow spicy spearmint and refreshing peppermint in pots, and they grow into exhuberant plants this time of year. Great combination, chocolate and mint ice cream. Easy recipe to make a pungent refreshing homemade ice cream from the freezer to the food processor to the freezer, ready for dessert in a few hours. No ice cream maker needed.

Ingredient

Food ration :

4 people, 4 ice cream bowls

Cooking time :

2 hour freeze, 15 minute prep, 2 hour freeze

Pint

heavy dairy whipping cream

1 can

condensed milk

4 Tbs

cacao powder for dark, 2 Tbs for regular chocolate

2 Tbs

freshly washed mint leaves, stems removed

1 Tsp

vanilla extract

1 Tsp

vodka to prevent ice crystal build up

1/4 Tsp

flaked seasalt to quicken the freezing process

Cooking instructions

* Step 1

For optional whipped cream topping, start with 1/4 cup cream in glass measuring cup with tsp agave, honey or sugar, whisk till stiff, about 5 minutes, put in fridge. Freeze the ice cream bowls.

* Step 2

Chop the fresh mint. Boil in the water, sieve, cool.

* Step 3

Put remainder of cream with vanilla, cacao, sugar or honey or agave syrup, seasalt and chopped mint in gallon ziplock freezer bag with water,shake vigorously till mix has darkened, press air out, lay flat in freezer. Divide the bag in four when semi soft. Freeze till solid, about 2 hours. Rinse and reuse ziplock bag.

* Step 4

Break frozen mix of ice creamin 4 portions by hand, process one at a time. Put one frozen portion in food processor and pulse till smooth, scoop into ice cream bowl. Put bowls in freezer till ice cream is just the right softness, another two hours. Serve. Whipped cream topping optional.