This Rachael Ray recipe makes 1 pint.
3 cups coarsely chopped fresh mint leaves, plus sprigs for garnish
1 1/2 cups heavy cream
1/2 cup whole milk
4 oz dark chocolate, chopped (about 3/4 cup)
1/4 cup sugar
1. In a medium, heavy saucepan, combine the chopped mint leaves, heavy cream and milk and, stirring constantly, bring to a simmer. Remove from the heat and let steep, stirring occasionally, for 1 hour.
2. Using a fine sieve, strain the cream mixture into a medium bowl, pressing with a wooden spoon to extract as much liquid as possible. Add the liquid to the saucepan, stir in the chocolate, sugar and salt, and cook over low heat, stirring frequently, until the chocolate is melted. Let cool, then transfer the mixture to a bowl and refrigerate for at least 1 hour.
3. Scrape the chilled mint-chocolate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish with the mint sprigs before serving.
We have a very old electric ice cream maker and have tried many different flavors & recipes over the years. Once we discovered this recipe, though, we stopped making anything else! It is sooo creamy and delicious. My mother-in-law found it on All Recipes, submitted by Darryn M. Briggs.
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp peppermint extract
3 drops green food coloring (optional)
1 cup mini semisweet chocolate chips (chop in food processor)
1. In a large bowl, stir together milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2. Pour the mixture into an ice cream maker and freeze according to 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.
This one’s from my mother-in-law.
16 oz can chocolate syrup (I didn’t know it still came in cans! That brings me back.)
3/4 cup peanut butter
19 ice cream sandwiches
12 oz container frozen whipped topping, thawed
1 cup salted peanuts or other nuts
1. Pour the chocolate syrup into a medium microwave safe bowl & microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9×13″ dish with a layer of ice cream sandwiches. SPread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.