Chocolate Mint Ice Cream with Homemade Peppermint Patties
Recipes #231 and #232.
This week I decided to make the basic French-style chocolate ice cream recipe from David Lebovitz‘s The Perfect Scoop. In the “Perfect Pairings” section for his recipe he suggests making chocolate-mint ice cream using peppermint patties, either homemade or store-bought. And lately when given the option of making something from scratch–of course I’m going to do it! It was super-easy, although it did take some time. Because I was planning on keeping half of the ice cream recipe plain and simple and only using half for chocolate mint, I made a 1/2 recipe.
The filling for the peppermint patties is a mixture of powdered sugar, corn syrup, a little bit of water, and a super tiny bit of peppermint oil. Once all the ingredients were mixed, I rolled it into a ball and then pressed it flat on a cookie sheet to dry out for 8 (yes eight) hours. I used a biscuit cutter to make little patties, melted semi-sweet chocolate, dipped the patties into the chocolate,and stuck them in the freezer to harden. Easy!
Where did you get those ice cream containers?
Your ice cream looks so good. I have some just-churned double chocolate ice cream freezing right now. YUM!