First, let me tell everyone that I have officially purchased the domain http://bakingbad.com. I am very excited about this and cannot wait to see what the future holds for bakingbad. That being said, I am asking everyone to please subscribe to the blog and once we hit 100 subscribers there will be an amazing giveaway!!! Now, back to an amazing recipe to combat this heat wave we are having.
For a little over a month now my hubby and I have been enjoying homemade ice cream and let me tell you, we are never going back to store bought! Now, I am not one of those people who believe everything should be organic, but being a chemist I unfortunately know what all of the preservatives in food really are. It is scary sometimes to think of things I use in order to test are also going into my body. That is why I am really making an effort for my hubby and me to eat much more “natural” foods.
This ice cream was definitely a melding of ideas rolling around in my mind. While at the store last week, I found mint crème sandwich cookies on sale and knew that I wanted to make ice cream with them. Then, while rummaging through the cupboards I found unsweetened chocolate. This is how the ice cream was thought up, and what a great thought it was! It tastes amazing, and I cannot wait to experiment with many more flavors.
Chocolate Mint Crème Sandwich Cookie Ice Cream
2 ounces unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup heavy cream
1/2 teaspoon peppermint extract
1 cup mint crème sandwich cookies, chopped
Melt the unsweetened chocolate in the top of a double boiler over simmering water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. Whisk in the milk, a little at a time, and heat through until blended. Remove from the heat and let cool. 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. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 hour. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s directions. Fold the mint crème sandwich cookies into the ice cream base. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes 1 quart.