I know for sure that I was too busy stuffing my face with my brownie sundae to remember to take a picture of it all together. I also may have added my mom’s super secret chocolate sauce to go on top. I also may have made homemade brownies to sit underneath the mint chocolate chip ice cream. I may have made this for a little dinner party that we had a few nights ago. It is going to be super hard to do this, but you need to put this back in the freezer for another 2 hours or until it is frozen solid. Repeat the layers until you are out of ice cream and chocolate. So be generous with your chocolate drizzling. The chocolate starts to freeze as soon as it hits the cold ice cream. Cook again in 15 second intervals, stirring until melted.ĭecorate your container Jackson Pollock style.Īdd about a third of the ice cream and drizzle the chocolate all over. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. Mine takes about 30-40 minutes to freeze. Follow the instructions that came with your ice cream maker. Pour the mixture into the ice cream maker. It really helps with the freezing in the machine. Put the ice cream mixture in the fridge for two hours or overnight. Push the mint leaves with a spatula to get out every last drop of mintyness. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.Īdd the sugar and vanilla while the mixture is still warm. Over medium low heat, simmer the mint leaves with the cream.
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