To compliment this month’s farmer profile of Drew Eggers, we have two minty recipes for you! They’re both from my kitchen, and are both d-e-l-i-c-i-o-u-s!
CHOCOLATE MINT ICE CREAM
From Robin W.L.
3 Cup whipping cream
1 Cup milk
1/2 Cup sugar
1/4 Cup light corn syrup
1 tsp. vanilla
1/4 tsp salt
1/3 Cup green Creme de Menthe
2 squares semi-sweet chocolate (or 63% dark), cut up into 1/4″ chunks
Few drops green food coloring – if desired
Beat eggs on high speed until light, about 4 minutes. Add whipping cream, milk, sugar, corn syrup, vanilla and salt. Stir until sugar is dissolved. Add Creme de Menthe. Add food coloring. Pour into a 4 quart ice cream freezer container. Freeze according to manufacturer’s directions. Remove dasher and stir in chocolate. Cover. Pack with additional salt and ice (1 part rock salt to 4 parts ice). Let ripen 3 hours.
This is a great recipe , nice for a ladies’ tea, shower or special party
From Robin W.L.
This can be divided to make different colors of mints. Or, make the entire batch one color.
8 oz cream cheese, room temperature
1 tsp. peppermint oil
Then, divide the above mixture into the number of colors you want. Put each into it’s own bowl.
Very lightly add food coloring to each, blend well.
Add 5 Cups powdered sugar, total to the above, dividing between the colors. Mix together.
Knead until it feels like pie dough. If it’s sticky, add a bit of powdered sugar.
Make marble sized balls. Roll in granulated sugar. Press into candy molds, then pop out and lay on trays. Chill till set firm. Store in a cool place in air-tight containers with wax paper in-between.