HOMEMADE CHOCOLATE ICE CREAM WITH ANDES CREME DE MENTHE PIECES
She Treads Softly gave me the idea to add creme de menthe pieces to ice cream.
I am not able to come up with any words to aptly describe how wonderful this tastes.
Here's my recipe for this light chocolate ice cream. It is for a gallon & a half ice cream maker.
HOMEMADE CHOCOLATE ICE CREAM (light chocolate)
4 squares semi-sweet melted chocolate
6 c. half & half (or use some half & half & some cream)
3-3/4 c sugar
7-1/2 T. flour
1-1/2 t. salt
Melt chocolate in microwave or double boiler & heat up the half & half to about the same temperature. Combine & beat with mixer for a while. Set aside to cool.
In large mixing bowl, combine other ingredients and then fold it into the cooled milk & chocolate mixture. Put back onto the heat & cook & stir until spoon is coated. (don't boil)
Let cool & then refrigerate overnight.
When it's time to make the ice cream, pour into the canaster. -This part is probably exclusive to this big old ice cream freezer I have- then pour milk into canister until it is 4 or 5 inches from the top. It usually takes about a quart of milk to do this. I don't understand this, but I do it & it works. lol I would think it would water down the ice cream. But like I said, it works. :)
We crank our freezer for 20 minutes or so. If we eat the ice cream right after cranking, it is soft like soft serve ice cream, kind of like a thick milk shake. So after we enjoyed some ice cream, I brought the can in, added the Andes Creme De Menthe baking chips, stirred, & then poured it into a 1.5 gallon ice cream container (the plastic kind with a handle, that you get ice cream in the store, it's like a bucket), then cover with plastic wrap before puting on the lid.
Once it freezes harder, it looks like the picture.
I think this is my favorite so far. But I may need to make that coffee mint ice cream again & put these mint pieces in that! Then I don't know which would be my favorite!