Friday, August 3, 2012

Chocolate Mint Oreo Ice Cream

* 2 ounces unsweetened chocolate (I used Ghiradelli)
* 1/3 cup unsweetened cocoa powder (I used Hershey's Special Dark)
* 1 1/2 cups milk (I used 2%)
* 2 large eggs
* 1 cup sugar
* 1 cup heavy cream, or whipping cream
* 1/2 teaspoon vanilla extract
* 1 cup Mint Oreos, roughly chopped
1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Whisk in the cocoa powder, a little at a time, and heat until blended. Remove from the heat and let cool.
2. 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.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 2 to 3 hours, or even overnight.
4. 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. 
I first saw this recipe on Pinterest, and then found the original site to be  She has some good looking recipes over there, so you might want to check it out!  
This chocolate ice cream recipe is a great base to work with  - Ryan loves traditional rocky road (almonds, mini marshmallows), so I think I will try to make that for him since I still have more cream and 2% milk in the fridge!

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