|Double Chocolate Mint Chip Ice Cream|
This frozen concoction is adapted from a recipe I found on-line at Eating Well, and I made it last weekend. It uses non-fat sweetened condensed milk in place of heavy cream and sugar. It's very simple and firms up quickly in the ice cream maker. Henry and Pete came upstairs to help me make it. The original recipe is linked here. It's a very nice ice cream, almost a hybrid between a traditional ice cream and a chocolate sorbet. I liked it very much, and so did my little helpers.* (I use the term loosely!) My changes follow:
- Instead of gelatin and 3 egg yolks, I used NO gelatin and 4 egg yolks based on a reviewer's recommendation (citing the high nutrient content of egg yolks).
- Instead of 2 ounces of chopped chocolate to be added to the mixture and melt away, I used chopped chocolate mint wafers (the smooth, melty kind found in craft stores for candy making). It gave the chocolate ice cream a light mint flavor. And in the final 5 minutes of mixing, I added another 2 ounces of chopped chocolate mint wafers, which were the perfect texture for a "chippy" ice cream!
|It's coming along!|