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FRESH MINT ICE CREAM WITH CHOCOLATE SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Ice Cream:
1 1/2 c Whole Milk
3 tb Fresh Mint -- chopped
1 1/2 c Whipping Cream
6 lg Egg Yolks
2/3 c Sugar
Chocolate Sauce:
1/2 c Unsalted Butter
1 c Whipping Cream
3/4 c Sugar
1/3 c Unsweetened Cocoa Powder --
Sifted
pn Salt
For Ice Cream: Combine milk and mint in heavy medium
saucepan. Bring to simmer. Remove from heat. Cover
and let stand 30 minutes. Mix in cream. Using electric
mixer, beat egg yolks, sugar and salt in large bowl
until pale yellow and slowly dissolving ribbon forms
when beaters are lifted, about 3 minutes. Gradually
beat in milk mixture. Return mixture to same saucepan
and stir over medium-low heat until custard thickens
and leaves path on back of spoon when finger is drawn
across, about 6 minutes; do not boil. Cool. Strain
through sieve into clean bowl; cover and chill.
process custard in ice cream maker according
to manufacturer's instructions. Transfer to covered
container and freeze. (Can be prepared 3 days ahead.)
For Sauce: Melt butter in heavy small saucepan over
low heat. Whisk in cream, sugar, cocoa and salt and
simmer until sauce thickens slightly, whisking
frequently, about 5 minutes. (Can be prepared 3 days
ahead. Cover and refrigerate. Rewarm over low heat
before serving.) Scoop ice cream into bowls. Spoon
warm sauce over and serve. Recipe By
: Bon Appetit June 1994, pg. 29
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