...a chopped Mint Bliss chocolate bar...
...and a ganache sauce with creme de menthe...pure heaven!
Enjoy this, the longest day of the year, to my northern hemisphere friends!
Mint Chip Ice Cream
from Alton Brown courtesy of The Food Network
3 cups half and half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 teaspoon pure peppermint extract
3 ounces chopped Ghirardelli Mint Bliss chocolate, or Andes candies, or semisweet chocolate chunks
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint extract and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
Pour the mixture into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 minutes. In the last minute or so of freezing, add the chopped chocolate to the ice cream machine. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Mint Chocolate Ganache
from Baked: New Frontiers in Baking by Matt Lewis and Renato Polafito
6 Ounces / 170g Dark Chocolate (60 to 72% Cacao), coarsely chopped
1/2 Cup Heavy Cream
1 Tblsp Creme de Menthe
1/2 Tsp Peppermint Extract
1. Put the chocolate in a medium bowl and set aside. Bring the cream just to a boil and pour over the chocolate. Let the mixture sit for 2 minutes before gently mixing the chocolate and cream together until emulsified. Add the flavorings and stir to combine.
2. Mix for a couple more minutes to help cool then let the ganache sit for about 15 minutes.
3. If the ganache has cooled enough to become solid, microwave (for only a few seconds) or gently heat the ganache until pourable.
4. Drizzle over Mint Bliss ice cream.