Mar 16, 2012

Ice Cream IV: Ice Cream Go Green

I just made some green ice cream for St. Patty’s day and I can't wait to stuffed my face with it.
Remember the cocoa cookies I made a few hours ago? Yup, they’re for this ice cream! I crushed them up and added them into mint ice cream.

I also found this ice cream recipe and I thought it might be a good way to cut down the calories, kind of. Whoever invented this recipe is genius. I’ve been using heavy cream and sweetened condensed milk to make my ice cream; this person uses evaporated milk and sweetened condensed milk! Substituting heavy cream with evaporated milk definitely makes the ice cream “healthier,” kind of. Anyways, I was inspired by this recipe and decided to change my recipe up a little and make some “kinda guilt-free ice cream”.

Mint Ice Cream with Cocoa Cookie Crumbs
1 C heavy cream
1 (14oz.) evaporated milk; feel free to use 2%, but probably not fat free
¼ tsp vanilla extract
1 tsp mint extract
8 drops of green food coloring (optional, but c’mon, it’s St. Patty’s day, get into the spirit)
1 (14oz.) can sweetened condensed milk
Cocoa Cookies
1. Put a large mixing bowl in the freezer for at least 15 minutes; it helps the cream whip easier and faster. In another bowl, break some cocoa cookies into pieces, and in another bowl, crush some cookies into fine crumbs; set aside
2. Put can of evaporated milk and condensed milk into the freezer for three hours. Give the evaporated milk a shake every 30 minute to prevent crystallization.
this is what it looks like after 3 hours
Don’t worry about the condensed milk, it doesn’t freeze, it only gets cold.
3. After three hours, dump the semi-frozen evaporated milk into a mixing bowl
beat on medium high until it doubles in volume, about 2 minutes.
Add in condensed milk and beat for another 30 seconds; set aside.
4. When the large bowl is nice and cold, take it out of the freezer and add in heavy cream, vanilla and mint extract, and green food coloring
beat on medium speed until stiff peaks form, about 2-3 minutes.
5. Take 1/3 of the whipped cream and mix into the condensed milk mixture.
You don’t have to be too careful. Don’t worry about deflating the whipped cream because at this point you’re trying to thin out the condensed milk mixture. When mixture is well combined, fold in half of the remaining whipped cream; mix well
and then fold in the rest of the whipped cream and cocoa cookie pieces.
6. Pour some ice cream into containers and sprinkle some fine cookie crumbs over it, put another dollop of ice cream, another later of cookie crumbs.
Repeat this until you fill up the containers.
I made some mini ones, too
Freeze for at least 6 hours or overnight.
* Add 10-12 drops of green food coloring if you want it greener, I prefer mine to be light green.
* I highly recommend freezing the ice cream overnight because the cookies will “absorb” the moisture and the flavor from the ice cream. And it’ll be awesome.

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