Fresh mint ice cream recipe no eggs8/26/2023 I hope they’re wrong since I already combined that part of the recipe and don’t want to waste a can of condensed milk on top of everything else. 1tsp of salt? People seem to be complaining it’s too salty. Now with the third try and third trip to the store, I’m going to make regular whipped cream and use mint extract. I thought maybe the first try I’d warmed it up too much and hadn’t cooled it enough so the second time I took extra care with it. There’s no way to achieve the necessary stiff peaks with the mint process. Took it further to be sure I wasn’t throwing it out for nothing and it became over-whipped. I tried twice with the mint method, wasting about 1L of cream and multiple hours out of my day to end up with a liquid, barely whipped cream. The process of making the cream warm up and then steeping the mint somehow destroyed something in the cream because it barely ever reaches soft peak. I’m putting a 4 star to balance the 1 star for my review since the general idea of the recipe is good so it deserves an average of about 3 stars. Unfortunately the actual original recipe did require some changes to taste good so I can’t really recommend someone make it as is written. The 2 cups of whipped cream were just whipped up plain, no mint steeping - I don’t see how you can every get stiff peaks that wayĪnd I stirred in some chopped up frozen cookie dough and some mini semi-sweet chocolate chips instead of the melted dark chocolate swirled in. I ended up re-making the recipe, this time with my own modifications: The amount of salt is in fact way too much for the recipe. I wasn’t able to modify my previous review so I’ll write a second one. My family loved it! I look forward to making it again this summer when the mint fills out in the garden. Followed the simple directions exactly and was rewarded with a rich and delicious treat scooped straight from the loaf pan. Made this last summer 2020 with chocolate mint from the garden. Step 7ĭo ahead: Ice cream can be made 1 week ahead. To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Using a fork, drizzle about one third of melted chocolate over. Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½". (The cocoa powder won’t want to dissolve at first, but keep going. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined. Add remaining whipped cream, then sift in cocoa powder. Step 4Īdd a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes. (You should have 2 cups add more if needed.) Transfer to a medium bowl. Pour remaining 1 cup cream into infused cream in measuring glass. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl. Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. Chill cream until very cold, about 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids discard solids. Remove from heat, cover, and let sit 30 minutes. Heat mint and 1 cup cream until just steaming in a small saucepan over medium heat.
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