Mint Espresso Ice Cream
- 1 cup Chocolate Covered Espresso Beans
- 2 cups Heavy Whipping Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1-1/2 teaspoon Peppermint Extract
- 6 drops Green Food Coloring (optional)
- FOR THE GANACHE (optional):
- 1/4 cups Heavy Cream Or Heavy Whipping Cream
- 1/4 cups Semi-Sweet Chocolate Chips
- Crush espresso beans in a food processor, or in a plastic bag using a meat tenderizer, until desired size. (It all depends on how much crunch you like-these beans are pretty crunchy!) Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat whipping cream until stiff peaks form.
- Meanwhile, stir together sweetened condensed milk and peppermint extract. Add in food coloring, if using. Fold in whipped cream until thoroughly combined.
- Pour into a 2-quart freezer safe container and freeze until soft serve consistency, about 2-3 hours. You can also freeze this until completely frozen and then thaw to soft serve consistency. Once it reaches this point, stir in chopped espresso beans.
- If you are adding the ganache swirl, do this now. (See directions below.) Return to freezer and freeze until firm, about 8 hours or overnight.
- For the ganache:
- Heat heavy cream (heavy whipping cream works as well) in a small microwavable bowl for about 30 seconds on high, or until it is just beginning to simmer. Make sure not to allow the cream to boil over.
- Add semi sweet chocolate chips to cream and let stand for 1 minute. Whisk together until mixture is smooth.
- To add into ice cream, pour half of ganache on top and swirl with a knife until incorporated. Be careful not to over-swirl or else you will have chocolate ice cream. (Wait a minute. Is that a bad thing?) Reserve remaining ganache (store in fridge) for serving over ice cream.
- Caution: This ice cream has been known to keep a few of us up at night, so if you're sensitive to caffeine, don't eat it too late!
chocolate covered espresso beans, cream, milk, coloring, ganache, ubc, ubc
Taken from tastykitchen.com/recipes/desserts/mint-espresso-ice-cream/ (may not work)