Ingredients:
2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream, or whipping cream
1/2 teaspoon peppermint extract1 cup Mint Oreos, roughly chopped
Directions:
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or "seizes", don't worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla, and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, or even overnight.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. During the last 1-2 minutes of churning, add the chopped Oreos to mix into the ice cream. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes 1 quart. Enjoy!
Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, or even overnight.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. During the last 1-2 minutes of churning, add the chopped Oreos to mix into the ice cream. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes 1 quart. Enjoy!
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