MINT CHOCOLATE CHIP
This one is delicious when frozen in a graham cracker crust pie shell. Garnish it with chocolate rose petals you can make yourself.
Make a batch of the Old Time Vanilla recipe, but use 1/3 cup sugar instead of the brown sugar. Add 1 1/2 tsp of mint extract and when the ice cream is almost frozen, add 1 cup semi-sweet mini chocolate chips. This recipe is just the right amount to put into two 9" graham cracker crust pie shells for a great ice cream pie. To really dress up your ice cream pie, take a few small leaves from the rose bush out back, wash and dry them thoroughly. Take the remaining chocolate chips and melt them in a double boiler. Use a butter knife to spread a thin layer of melted chocolate on the back side of the leaves and place them in the freezer for about twenty minutes. Then add one
more coating of chocolate and replace the leaves in the freezer. After the leaves are frozen, peel the leaves from the chocolate and garnish the pie. Between coatings, take a little melted chocolate and spread it very thinly on a cool cookie sheet and place it in the refrigerator. When you have finished the second coating of the leaves, take the cookie sheet from the refrigerator and with a sharp metal spatula, scrape up the chocolate into curls. Along with the chocolate leaves, these make a really nice garnish.
MOCHA MOUSSE
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (like Hershey's Fudge sauce)
1 whole fresh egg
1 individual serving International Coffee instant powder
To the heavy cream whipped with the salt, add the slightly beaten whole fresh egg and beat until well blended. Add, folding gently, but thoroughly, the chocolate and instant coffee. Freeze in ice cream maker
Notes: ------ Add the salt after the cream has been whipped stiff.
This ice cream is VERRRRY smooth and delicious. It was originally a recipe for chocolate mousse ice cream and called for a generous 3/4 C chocolate sauce, but I ran out and added the instant coffee (mocha flavor) to intensify the flavor.
MOTHER LODE BUTTER BRICKLE
You'll feel like an old time prospector when you dig into this mountain of ice cream. Golden bits of butter brickle will be your reward when you hit the mother lode.
This ice cream uses the
Old Time Vanilla
(see recipe) for a base mix. The butter brickle is folded into the ice cream after it is frozen. The butter brickle is prepared as follows. Lightly grease a large cookie sheet and then melt 4 tablespoons of butter in a saucepan. Then add 1/3 cup sugar and 1 tablespoon water and bring to a boil. Continue heating with constant stirring until the preparation reaches 300o. Remove from heat and add 1/2 cup of chopped pecans. Spread on the cookie sheet and when cool break into small pieces. Fold this preparation into the ice cream when frozen.
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