Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 611.5
- Total Fat: 40.1 g
- Cholesterol: 372.3 mg
- Sodium: 82.8 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 0.4 g
- Protein: 8.7 g
View full nutritional breakdown of Alton Brown's Mint Chip Ice Cream calories by ingredient
Alton Brown's Mint Chip Ice Cream
Submitted by: WCALLISTERIntroduction
I got this recipe off of the Food Network website. I made it a week ago when family came for a visit. It was a huge hit. Very good. It is very important to watch and pay close attention during the cooking portion of this. Too hot and it can scald the cream, too cool and the eggs will not pasteurize properly. It's not massively difficult, but you can't walk away and let it go while you watch TV or something. I got this recipe off of the Food Network website. I made it a week ago when family came for a visit. It was a huge hit. Very good. It is very important to watch and pay close attention during the cooking portion of this. Too hot and it can scald the cream, too cool and the eggs will not pasteurize properly. It's not massively difficult, but you can't walk away and let it go while you watch TV or something.Number of Servings: 6
Ingredients
-
3 Cups - Half and Half
1 Cup - Heavy Cream
8 - large egg yolks
9 ounces - sugar
1 tsp - Peppermint Extract
3 ounces - Chopped Mint Chocolate candies (Ande's Mints are great)
Directions
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Serving Size: Makes about 6 -- 1-Cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WCALLISTER.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Serving Size: Makes about 6 -- 1-Cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user WCALLISTER.
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