MINT ICE CREAM, PHILLY-STYLE
This ice cream makes a great ice cream sandwich, using Santa Fe Chocolate Wafers (#121407). from the Ultimate Ice Cream book (Cook time includes overnight chilling and churning times.)
Provided by skat5762
Categories Frozen Desserts
Time 12h50m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat cream until just beginning to bubble around edges.
- Immediately remove from heat and add sugar, stirring until completely dissolved.
- Once cooled to room temp, add the peppermint extract, and a small splash of crème de menthe (be careful not to add to much! If you do, add a little cream or milk into the mixture.).
- If desired, add enough food colouring to give this a delightfully retro, min-green hue.
- Refrigerate overnight.
- You can chill it for just a few hours until very cold, but it the texture is superior if allowed to chill overnight.
- Add to ice cream maker and freeze; when partially set, pour in the chocolate-mint pieces.
Nutrition Facts : Calories 361, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 34.1, Carbohydrate 15.2, Sugar 12.8, Protein 1.8
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