Mint Chocolate Ganache Swirl Ice Cream
Serves: Makes 6, ½ C. servings
 
*Mint extract can be used in place of the peppermint oil. Use ½-3/4 t. in place of the oil.
Ingredients
  • 2 C. Heavy Cream
  • 1 C. Whole Milk
  • ¾ C. Sugar
  • Green food color(optional)
  • 6-7 drops Peppermint Essential Oil
  • ½ C. Semi-sweet Chocolate Chips
  • ¼ C. Heavy Cream
Instructions
  1. Place the heavy cream, milk, sugar, peppermint oil, and a drop or two of green color(if using) in a large bowl. Whisk briskly for 1 minute, until sugar is dissolved.
  2. Place the mixture in the bowl of an ice cream maker and freeze according to manufacturer instructions.
  3. While the ice cream is churning, make the ganache. You want it to be completely cool by the time you swirl it into the ice cream.
  4. Place the chocolate chips and ¼ c. cream in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. Microwave for another 30 seconds and stir until the mixture is fully melted and smooth. Let cool.
  5. When the ice cream is finished it should be very thick and creamy.
  6. Scoop ⅓ of the ice cream into a loaf pan. Drizzle ⅓ of the ganache across the ice cream.
  7. Scoop another third of the ice cream into the pan and again, drizzle with ⅓ of the ganache. Top with the remaining ice cream and drizzle with the remaining ganache.
  8. Freeze until solid.
  9. Let stand at room tempurature for 5-10 minutes before scooping.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/06/13/mint-chocolate-ganache-swirl-ice-cream/