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Name: Fresh Mint Ice Cream with Chocolate Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Ice Cream:; 3 tb Fresh Mint -- chopped; 1 c Whipping cream; 1 1/2 c Whipping cream; 2/3 c Sugar; Chocolate Sauce:; 6 lg Egg yolks; Sifted; pn Salt; 1/2 c Unsalted butter; 1 1/2 c Whole Milk; 3/4 c Sugar; 1/3 c Unsweetened Cocoa Powder --

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INGREDIENTS

Ice Cream:
3 tb Fresh Mint -- chopped
1 c Whipping cream
1 1/2 c Whipping cream
2/3 c Sugar
Chocolate Sauce:
6 lg Egg yolks
Sifted
pn Salt
1/2 c Unsalted butter
1 1/2 c Whole Milk
3/4 c Sugar
1/3 c Unsweetened Cocoa Powder --

Servings

INSTRUCTIONS

For Ice Cream: Combine milk and mint in heavy medium saucepan. Bring to simmer. Remove from heat. Cover and let stand 30 minutes. Mix in cream. Using electric mixer, beat egg yolks, sugar and salt in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Gradually beat in milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes; do not boil. Cool. Strain through sieve into clean bowl; cover and chill. process custard in ice cream maker according to manufacturers instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.) For Sauce: Melt butter in heavy small saucepan over low heat. Whisk in cream, sugar, cocoa and salt and simmer until sauce thickens slightly, whisking frequently, about 5 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Scoop ice cream into bowls. Spoon warm sauce over and serve. Recipe By : Bon Appetit June 1994, pg. 29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Fresh Mint Ice Cream with Chocolate Sauce

Ice Cream:
3 tb Fresh Mint -- chopped
1 c Whipping cream
1 1/2 c Whipping cream
2/3 c Sugar
 Chocolate Sauce:
6 lg Egg yolks
 Sifted
 pn Salt
1/2 c Unsalted butter
1 1/2 c Whole Milk
3/4 c Sugar
1/3 c Unsweetened Cocoa Powder --

For Ice Cream:  Combine milk and mint in heavy medium saucepan. Bring to  simmer.  Remove from heat. Cover and let stand 30 minutes. Mix in cream.  Using electric mixer, beat egg yolks, sugar and salt in large bowl until  pale yellow and slowly dissolving ribbon forms when beaters are lifted,  about 3 minutes.  Gradually beat in milk mixture. Return mixture to same  saucepan and stir over medium-low heat until custard thickens and leaves  path on back of spoon when finger is drawn across, about 6 minutes; do not  boil.  Cool.  Strain through sieve into clean bowl; cover and chill.  process custard in ice cream maker according    to manufacturers instructions. Transfer to covered container and freeze.  (Can be prepared 3 days ahead.) For Sauce: Melt butter in heavy small  saucepan over low heat.  Whisk in cream, sugar, cocoa and salt and simmer  until sauce thickens slightly, whisking frequently, about 5 minutes. (Can  be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat  before serving.) Scoop ice cream into bowls. Spoon warm sauce over and  serve. Recipe By  : Bon Appetit June 1994, pg. 29    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (2592g)
Recipe Makes: 1 Servings

Calories: 11344
Calories from Fat: 7451 (66%)

Amt Per Serving		% DV

	Total Fat 827.9g	1104 %
	Saturated Fat 464.3g	2322 %
	Monounsaturated Fat 255.8g
	Polyunsanturated Fat 57.3g
Cholesterol 11749.5mg		3615 %
Sodium 560.4mg		19 %
Potassium 1318.4mg		35 %
Total Carbohydrate 890.1g		262 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 890g
Protein 141.3g		202 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11344

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