best - Chocolate Mint Ice Cream

Chocolate Mint Ice Creamis simply irresistible especially for chocolate and mint lovers.


ingredients
Unsweetened cocoa powder :-2 ounces (1/2 cup)
Heavy cream :-1 cup
Sugar :-9 ounces
Large egg yolks :-8
Half and half :-3 cups
Pure mint extract :-2 tsp.
Vanilla extract :-1 tsp.


tools required
Spatula
Serving bowl
Medium mixing bowl
Medium saucepan
Ice cream maker
Container


preparation method
In a saucepan, put the cocoa powder and one cup of the half and half. Cook on a medium heat and whisk gently to mix well.
Now add the heavy creamand the leftoverhalf and half (cream-creamer). Simmer this mixture, occasionallystirand remove from the flame.
In a mixing vessel, whisk the egg yolks till they lighten in shade. Add sugar continuouslyand whisk in combine.
Then temper the cream mixture by mixing cream into the sugar and eggs by adding small amountsgradually, tillthird of the cream mixture has been combined.
Whisk in theremainder and transfer the complete mixtureto a saucepan and put over low flame. Keep on cooking, frequently stirring, until the mixture becomes thick and layers the back of a spatula.
Take the mixture into thecontainer and permit to stand at room temperature to cool for half an hour. Mix in the vanilla extract andmint extract.
Put the mixture in fridge and when it is cool enough not to make condensation on a lid, cover and store till the temperature achieves 40 degrees F or below.
Add into an ice cream maker for 3o minutes.
Now serve as it is for soft serve otherwisefreeze for additional three hours to permit the ice cream to thicken.

Chocolate Mint Ice Creamis simply irresistible especially for chocolate and mint lovers.
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ingredients
Unsweetened cocoa powder :-2 ounces (1/2 cup)
Heavy cream :-1 cup
Sugar :-9 ounces
Large egg yolks :-8
Half and half :-3 cups
Pure mint extract :-2 tsp.
Vanilla extract :-1 tsp.
tools required
Spatula
Serving bowl
Medium mixing bowl
Medium saucepan
Ice cream maker
Container
preparation method
In a saucepan, put the cocoa powder and one cup of the half and half. Cook on a medium heat and whisk gently to mix well.
Now add the heavy creamand the leftoverhalf and half (cream-creamer). Simmer this mixture, occasionallystirand remove from the flame.
In a mixing vessel, whisk the egg yolks till they lighten in shade. Add sugar continuouslyand whisk in combine.
Then temper the cream mixture by mixing cream into the sugar and eggs by adding small amountsgradually, tillthird of the cream mixture has been combined.
Whisk in theremainder and transfer the complete mixtureto a saucepan and put over low flame. Keep on cooking, frequently stirring, until the mixture becomes thick and layers the back of a spatula.
Take the mixture into thecontainer and permit to stand at room temperature to cool for half an hour. Mix in the vanilla extract andmint extract.
Put the mixture in fridge and when it is cool enough not to make condensation on a lid, cover and store till the temperature achieves 40 degrees F or below.
Add into an ice cream maker for 3o minutes.
Now serve as it is for soft serve otherwisefreeze for additional three hours to permit the ice cream to thicken.


Serving Suggestions
Serve chilled. Cover and refrigerate remaining.