Big news and busy times in the Scoop Adventures household. The holidays were lovely and laid back. I took some time away from ice cream making to spend quality time with the family.
The big news that has also taken me away from ice cream making is that there is a little scoop on the way! Baby Boy is due in May 2015. Needless to say, I have not been craving sweets and have not been excited about eating ice cream (gasp!) thus the lack of recipes lately. I expect the flow of new recipes may continue to be a little slow until delivery, but I hope you enjoy following along with my adventures along the way.
One of the flavors I have been craving is peppermint, made obvious by my previous Peppermint Patty Ice Cream post plus this week’s Chocolate Peppermint Ice Cream. Strong flavors are what my taste buds are asking for and the coolness of the peppermint soothes my tummy. I also love the combination of chocolate and peppermint, so this was an ice cream that my stomach would agree to. Enjoy!
Chocolate Peppermint Ice Cream
Makes 1 quart
1/3 cup cocoa
1/3 cup water
1/3 cup sugar
1 oz bittersweet chocolate
Ice Cream Base:
1 ½ cup milk
1 tbsp cornstarch or tapioca starch
1 3/4 cup cream, divided
½ cup sugar
¼ tsp salt
1 1/2 teaspoons peppermint extract
1/4 teaspoon pure vanilla extract
Fill a large bowl with ice water and set aside. Begin by making chocolate liquor; combine cocoa powder, water, and 1/3 cup sugar in a small saucepan. Place saucepan over medium-low heat and bring to a low boil, whisking constantly. As soon as you see bubbles, remove from heat and add bittersweet chocolate. Let sit for 2 minutes and then stir chocolate liquor until smooth. Whisk chocolate liquor and salt in a medium bowl and set aside.
In a small bowl, whisk 2 Tablespoons milk and starch; set aside. Combine remaining milk, cream, and 1/2 cup sugar in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes.
Remove milk mixture from heat and gradually whisk in the starch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Pour into medium bowl with chocolate liquor; whisk to combine. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Add peppermint and vanilla extracts. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once ice cream base is chilled, pour into ice cream maker and churn according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.