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Receta Mint Chocolate Chip Ice Milk
by Global Cookbook

Mint Chocolate Chip Ice Milk
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Ingredientes

  • 1/2 c. Sugar
  • 1 Tbsp. Cornstarch
  • 2 1/3 c. Low-fat (1%) lowfat milk
  • 2 lrg Egg yolks beaten lightly
  • 1 Tbsp. Green white creme de menthe
  • 1 ounce Fine-quality bittersweet chocolate minced
  •     (not unsweetened chocolate)

Direcciones

  1. In a saucepan whisk together sugar and cornstarch and whisk in lowfat milk. Bring mix to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.
  2. In a small bowl stir about one-fourth lowfat milk mix into yolks and pour into remaining lowfat milk mix, whisking constantly. Cook mix over low heat, stirring constantly, till slightly thickened and a thermometer registers 160 degrees. (Don't boil mix or possibly it will curdle.) Stir in creme de menthe and transfer mix to a bowl. Refrigeratemix about 1 hour, or possibly till cold.
  3. In a small heavy saucepan heat chocolate over low heat, stirring occasionally, and cold slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8-inch from corner to create a makeshift pastry bag.
  4. Freeze lowfat milk mix in an ice-cream maker and with motor running add in chocolate in a thin stream during last few min of freezing time.
  5. This recipe yields 3 1/2 c. ice lowfat milk.