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Ingredientes
- 2 c. heavy cream
- 1 c. whole lowfat milk
- 3/4 c. fresh mint leaves - (packed)
- 4 x egg yolks
- 1/2 c. sugar
- 2 Tbsp. mint liqueur (recommended: creme de menthe)
- 3 ounce semisweet chocolate chips - (abt 1/2 c.) (or possibly coarsely minced chocolate bar)
- 1/2 c. graham cracker crumbs
- 3/4 c. finely-grnd chocolate sandwich cookies (chocolate cookie only, cream stuffing removed)
- 4 Tbsp. melted unsalted butter
- 2 Tbsp. sugar
- 1 x egg white
Direcciones
- In a medium saucepan, bring the cream, lowfat milk, and mint to a gentle boil. Remove from the heat.
- In a bowl, whisk together the egg yolks and sugar till thick. Whisk 1 c. of the warm cream into the egg mix. In a slow, steady stream, gradually add in the egg mix to the pan of warm cream. Cook over moderately-low heat, stirring occasionally, till the mix thickens sufficient to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, 3 to 5 min.
- Remove the pan from the heat and strain the mix into a clean bowl through a fine mesh strainer. Pour into a container and cover with waxed paper or possibly plastic wrap, pressing down against the surface to keep a skin from forming. Refrigeratein the refrigerator for at least 2 hrs.
- When cool, stir in the mint liqueur and chocolate chips. Pour into the bowl of an ice cream machine, and churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to the chocolate cookie crust and finish the ice cream pie, or possibly transfer to an airtight container and place in the freezer till ready to use.
- To Assemble Ice Cream Pie: Place the piecrust in the freezer for at least 1 hour. Remove the ice cream from the freezer and let sit at room temperature till soft sufficient to spread, 5 - 10 min.
- Remove the crust from the freezer and unwrap. Transfer the ice cream to the piecrust, filling to the top, and smooth with a spatula or possibly the back of a spoon. Place in the freezer till hard, and serve.
- Chocolate Cookie Crust: Preheat the oven to 375 degrees.
- In a bowl, combine all the ingredients in a bowl, except the egg white, and blend with a mixer. Transfer to a 9-inch pie pan and spread across the bottom and up the sides using your fingers. Place another 9-inch pie pan on top and firmly press against the contours of the pan to pack the crust down onto the pan. (Some of the filling may spill over the edges of the pan.)
- Bake till golden brown, 10 to 15 min. Remove from the oven and cold. Brush the crust with the egg white. Chill before using. (Makes 1 (9-inch) crust)
- This recipe yields 1 ice cream pie, about 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 416 | |
| Calories from Fat 253 | 61% |
| Total Fat 28.98g | 36% |
| Saturated Fat 17.34g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 134mg | 6% |
| Potassium 253mg | 7% |
| Total Carbs 39.44g | 11% |
| Dietary Fiber 3.2g | 11% |
| Sugars 26.27g | 18% |
| Protein 5.22g | 8% |
