White Chocolate-Creme de Menthe Ice Cream

This year I swore up and down I was going to make a real Irish dessert on St. Patrick’s Day. Instead, my daughter begged me to make green mint ice cream. I threw in the white chocolate to please me, and the green mint pleased her.

My husband was pleasantly surprised how much he liked this ice cream. My one suggestion is to use creme de menthe flavoring*, if possible. (Or a bit of the real stuff, if you have it. I don’t.) Peppermint extract would be a decent substitute, but does border on making it taste like toothpaste if you use too much.

White Chocolate-Creme de Menthe Ice Cream
original recipe

Ingredients:
7 oz. good quality white chocolate, chopped (make sure it had cocoa butter in it!)
1 1/2 cups heavy cream
3 cups whole milk
4 egg yolks
1/4 cup granulated sugar
1/2 to 1 tsp. creme de menthe flavoring* (or 1/2 tsp. peppermint extract)
pinch of salt
a few drops green food coloring
Hot fudge sauce, for serving (see links below)

Instructions:
Place white chocolate in a bowl. Heat cream in a 2 quart pan (or in the microwave) until it barely boils. Pour over the white chocolate. Put a plate on top of the bowl and let stand without stirring for about 5 minutes.

In the same pan, heat milk until very hot, but not boiling. While the milk is heating, whisk together egg yolks and sugar. Slowly add the hot milk to the eggs while whisking constantly. Pour the mixture back into the pan. Heat gently over medium heat until the custard thickens and registers 160 degrees F. on an instant read thermometer. (About 5-10 minutes depending on your stove.)

Pour the cooked custard through a fine mesh sieve into a clean bowl. Add the white chocolate mixture and whisk until smooth. Add the extract and a tiny pinch of salt. Taste and adjust if necessary. Add a few drops of green food coloring.

Let the custard base cool to room temperature. (You can use an ice bath for quicker cooling.) Chill until very cold. Churn ice cream according to manufacturer directions. Transfer to a plastic container with a tight-fitting lid and freeze until firm. Serve.

We all agreed that it tastes just like a cold, creamy After Eight mints.

Of course, you have to have it with hot fudge sauce:

Hot Fudge Sauce I
Hot Fudge Sauce II
Hot Fudge Sauce III

*I use creme de menthe candy flavoring. Look for it in stores that sell candy making products. It’s highly concentrated, so go easy. Add a bit and taste, then add more.

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11 Comments

  1. Oh my gosh…I have been craving ice cream all day, but I was too lazy to go out into the hot hot weather to go buy it.

    After seeing your delicious creation (mint is one of my favorite flavors), I think I’m going to go buy me some.

  2. Oh Lindsey, this looks refreshingly delicious! I can just taste it!! I’d lick the screen but I think I’d be sadly disappointed as it probably wouldn’t taste half as good as the real thing!

  3. Those flavors are perfect – I made grownup Shamrock Shakes this year and found that white chocolate liqueur balanced the creme de menthe beautifully. This ice cream looks luscious and creamy. Beautiful pictures!

  4. wonderful recipe. i made it but didn’t have creme de menthe or creme de menthe flavoring so i substituted pepperment schnappes. It worked really well.

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