11
MINT CHOCOLATE CHIP ICE CREAM
4 CUPS MILK
4 CUPS (250ML) DOUBLE/HEAVY CREAM
1 ½ CUPS SUGAR
2 ½ CUPS PLAIN CHOCOLATE)
3 TO 4 TEASPOONS PEPPERMINT ESSENCE
(GRATED OR MINI CHIPS)
OR EXTRACT (OR TO TASTE)
Optional: TWO OR THREE DROPS OF GREEN FOOD COLORING FOR COLOR.
1. Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Once sugar is
dissolved, remove from heat and allow to cool completely.
2. Once mixture is cool, stir in heavy cream, grated chocolate or chips and peppermint essence or
extract (and the green food coloring if you want to use it).
2. Transfer the complete mixture into the ice cream maker and freeze according to the instructions.
PISTACHIO ICE CREAM
9 EGGS
3-4 CUPS OF PISTACHIO NUTS,
3 CUPS MILK
SHELLED AND *BLANCHED
3 CUPS DOUBLE/HEAVY CREAM
1 ½ TSP VANILLA EXTRACT,
1 ½ CUPS SUGAR
1 ½ TSP ALMOND EXTRACT
*Blanched - if you have time, blanching can help the recipe; place the nuts in a heatproof bowl and
pour boiling water over them. After 1-2 minutes, carefully drain and peel. Ensure you dispose of the
hot water safely.
1. In a blender place the eggs, milk, sugar and all the nuts and blend until you get a smooth mixture.
Pour the mixture into a saucepan and heat gently, stirring continuously and wait until it thickens.
DO NOT BOIL OR MIXTURE WILL CURDLE.
2. When you test the mixture over the back of your spoon and it forms a film then it's time to remove
the saucepan from the heat and let the mixture cool thoroughly.
3. When cooled, add the vanilla and almond extracts and carefully fold in the whipped cream.
Transfer the complete mixture into ice cream maker and freeze according to the instructions.
ICE CREAM RECIPES (CONT.)
