I swear this ice cream does not taste like toothpaste. My newest obsession? Fudge rippling ice cream. Ever since I made a pumpkin version, I can't seem to stop.
The inspiration for this ice cream was simply having leftover flavoring from making vanilla spearmint macarons. It made me want to create yet another wacky ice cream flavor.
If you are used to peppermint ice cream, this is a surprisingly pleasant change. This ice cream was a hit with everyone who sampled it. Sexy spearmint scores again!
Spearmint Fudge Ripple Ice Cream
For the spearmint ice cream:
- 2 cups milk
- 2 cups cream
- 1/2 cup white granulated sugar
- 4 egg yolks
- 1 teaspoon spearmint extract (I used 4-5 drops of spearmint candy oil from Lorann)
- Few drops of green food coloring
- In a medium saucepan bring milk, cream and spearmint flavoring almost to a boil. Set aside and let steep for half hour.
- Whisk egg yolks with white granulated sugar.
- Reheat the milk/cream/flavoring and slowly pour some into the egg/sugar mixture whisking quickly to temper the eggs.
- Scrape the tempered mixture back into the rest of the milk/cream/spearmint and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
- Remove from heat and strain.
- At this point I mixed in a bit of Wilton's past food color in Kelly Green.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or over night.
- Place in ice cream maker and follow manufacturers directions.
- Transfer the ice cream to a container and place in freezer until it hardens.
Fudge Ripple Recipe and Instructions from the Baking Beauties HERE