Mint Chocolate Chip Hot Fudge Sundaes (Recipe Inspired by THE KISS QUOTIENT) – A Well-Read Tart

Mint Chocolate Chip Hot Fudge Sundaes (Recipe Inspired by THE KISS QUOTIENT)

You know what ’ s actually hard to take pictures of, you guys ? ICE CREAM .
I ’ ve made ice cream before for the web log, and I think I managed to pull off some pretty good photos. This time, however, I got cocky, and I tried to do my Mint Chocolate Chip Hot Fudge Sundaes photograph shoot after I got home from work. Since I ’ m basically awake around 4:30am each day, doing anything after work that involves solitaire and a modicum of creativity is not the best estimate .

I stalked other bloggers before and after my own shoot to see how they portrayed methamphetamine cream on their sites. Bewilderingly – and, now, unsurprisingly – most of the posts contain photos of the ice cream as its being made, or sitting courteous and neatly in its small deep-freeze container. There aren ’ t many photos of scoop internal-combustion engine cream on the blogs. now, I get why. You basically have, like, one find to get your absolutely scooped money inject, and then BOOM. Melt City .

so, Tartlets, please forgive me for these less than stellar photos, and please, please, PLEASE believe me when I tell you that these Mint Chocolate Chip Hot Fudge Sundaes are…
freak out. AWESOME .
I knew my book-inspired recipe for The Kiss Quotient would have to be – have to be – mint chocolate chip ice cream. Read the book, and you ’ ll know why. You ’ ll besides never look at mint chocolate chip ice cream again without getting a juicy short frisson down your spine that has nothing to do with the crisp dessert. *wink wink, nudge nudge* We ’ rhenium going to keep this post a short more G-rated than Helen Hoang kept Stella and Michael ’ mho internal-combustion engine cream interlude, but be advised that how you choose to eat these sundaes once you make them is up to you .
*waggles eyebrows suggestively*

I ’ megabyte historically not a huge mint fan ; it took me years to get into anything peppermint or spearmint flavored. I find that most mint is excessively harsh for me, but after much trial and error with the spirit, I discovered that I like my mint tempered with a snatch of vanilla. And, that it ’ s always better interracial with cocoa. To this day, my darling mint treats are very only flimsy Mints, and a very blue-ribbon few varities of cocoa chip mint ice rink cream. I ’ m still very finical about my mint .

Which is why it was a great theme to make my own mint cocoa chip ice cream ! This adaptation uses red gum extract for that fresh, signature taste, but it besides blends in a healthy dose of vanilla press out to balance the sharpness of the mint. The conclusion leave is an internal-combustion engine cream with a elusive so far layered minty season. A generous sprinkle of semi-sweet mini chocolate chips keeps the ice cream from being excessively sweet, a well as adds texture and crunch to each creamy pungency .

To me, this recipe makes the PERFECT mint chocolate chip ice rink cream. I could eat bowl after bowl of this stuff, particularly when it ’ randomness drenched in decadently rich hot fudge sauce .
I know I could have fair made the methamphetamine cream and stopped there, but I happen to love hot fudge. I know, for person who doesn’t love chocolate, it seems eldritch. But, a stadium of ice cream smothered in slurred, blue, melty hot hedge will make me fair as weak in the knees as any, hem, amatory brush .

preferably than re-invent the wheel, I used Ree Drummond ’ s recipe for Hot Fudge Sauce from her Pioneer Woman web log .
( Hi, Ree ! You ’ re one of my favorite bloggers and Food Network stars ! ! *waves like a madden winnow while urgently hoping that one day Ree will read her blog* ) .
And, that was absolutely the right decision to make. Her Hot Fudge Sauce is AMAZING. Sure, you should pour it over the mint chocolate check frost cream, but, actually, I think you should eat a spoon a day just on its own to ward off – well, intelligibly not diabetes, but something .
The hot fudge is glistening and rich, and I love how it pours like chocolatey lava around the pale green ice cream. It ’ south besides stupid-easy to make ( yayyyy ! ) and tastes fair equally beneficial as something you would get from a fancy frosting cream shoppe – yes, the kind with two “ p ’ mho ” .
Or, from friendly ’ mho. Don ’ t go knockin ’ Friendly ’ sulfur .

then, there you have it, folks : Mint Chocolate Chip Hot Fudge Sundaes. Get ’ em while they ’ rhenium hot. And cold .
What ’ s your favorite relish of methamphetamine cream to make into a fudge ice-cream sundae ?

Print Recipe
Mint Chocolate Chip Hot Fudge Sundaes

Ingredients

INGREDIENTS FOR DAY 1 (MAKING THE BASE)

• 5 egg yolks
• 3/4 cup granulated boodle, DIVIDED
• 1 cup 2 % or whole milk
• 1 3/4 cup big cream
• 1/4 tsp kosher salt

INGREDIENTS FOR DAY 2 (CHURNING THE ICE CREAM)

• 1 1/4 tsp peppermint excerpt
• 3/4 tsp vanilla extract
• 6 drops greens food color
• 1/2 cup mini cocoa chips, divided

UTENSILS YOU’LL NEED – DAY 1 (MAKING THE BASE)

• one ticket enmesh strainer
• one large heatproof bowl with a pouring rant ( Batter Bowl # 1 )
• one medium heatproof stadium with a pouring spout ( Batter Bowl # 2 )
• 2 large whisks
• one soup ladle
• one medium saucepan with cover
• one large bowl to fill with methamphetamine and body of water ; Batter Bowl # 2 should be able to rest inside this roll without being full immersed in the water
• one rubberize spatula
• 12 methamphetamine cubes
• 3 potholders or trivets ( Potholders # 1, # 2, and # 3 )
• methamphetamine cream deep-freeze bowl

UTENSILS YOU’LL NEED – DAY 2 (CHURNING THE ICE CREAM)

• Ice Cream Maker
• one freezer-safe container that can hold 1 quart of ice cream
• Aluminum foil
• one large unvoiced spatula for scraping down the ice cream from the deep-freeze bowl
• one whisk

Instructions

PREP INSTRUCTIONS – DAY 1 (MAKING THE BASE)

1. Put Potholder #1 on the countertop. Place Batter Bowl #1 on top of Potholder #1.

2. Put Potholder #2 on the countertop immediately next to Potholder #1.

3. Place the fine mesh strainer on top of Batter Bowl #2. Place this combo on Placeholder #3 a little further away from Potholder #1 and #2.

4. Place your cube cubes into the Ice Water Bowl and fill halfway with very cold water. Set aside in a cool place.

5. Place your ice cream freezer bowl into the freezer for tomorrow.

COOKING INSTRUCTIONS – DAY 1 (MAKING THE BASE)

1. In Batter Bowl #1, whisk together the eggs yolks and 6 tbsp of the granulated sugar until thick and slightly foamy, about 30 seconds. Set aside.

2. In the saucepan, whisk together the remaining 6 tbsp sugar, milk, cream, and salt. The mixture will be slightly thick from the cream.

3. Place the saucepan over medium-high heat and warm the mixture up until it’s just starting to simmer; this means tiny bubbles should just start appearing around the edges of the saucepan. The mixture will de-thicken right before it begins to simmer. This will take about 10 minutes.

4. Turn off the heat and remove the saucepan from stove to Potholder #2, next to Batter Bowl #1 containing the egg yolks.

5. Use the soup ladle to carefully scoop out some hot liquid from the saucepan. Whisk the egg yolks to break them up a bit, then slowly stream the hot liquid into the egg yolks, whisking briskly the entire time to prevent the egg yolks from curdling. Once the first scoop is thoroughly whisked in, repeat process two more times, whisking the entire time to prevent the egg yolks from curdling.

6. Pour the egg yolk mixture from Batter Bowl #1 into the saucepan, once again whisking the entire time. All ingredients should now be in the saucepan.

7. Return the saucepan to the stove on medium heat. While continuously stirring with a rubber spatula, heat the mixture until it thickens and thickly coats the back of the spatula, about 5 minutes. When it’s ready, you should be able to create a clear trail when you run your finger on the back of the spatula.

8. Carefully pour the hot liquid into the fine mesh strainer placed over Batter Bowl #2, which is placed on Potholder #3. Push liquid around with the spatula to make sure it all strains into Batter Bowl #2.

9. Place Batter Bowl #2 gently into Ice Water Bowl, making sure that the bottom of Batter Bowl #2 touches the ice water but does not allow any ice water to get into the Batter Bowl.

10. Stir ice cream base in Batter Bowl #2 occasionally until the base has cooled, about 40 minutes.

11. Once ice cream base is cooled, cover Batter Bowl #2 with plastic wrap and refrigerate for 12-24 hours.

PREP INSTRUCTIONS – Day 2 (CHURNING THE ICE CREAM)

1. Spread aluminum foil down on your countertop– this makes clean up a lot easier later on!

2. Place ice cream maker and hard spatula on countertop

3. Pop your freezer-safe ice cream container into the freezer to chill.

CHURNING INSTRUCTIONS – DAY 2 (CHURNING THE ICE CREAM)

1. Remove Batter Bowl #2 containing ice cream base from refrigerator. Uncover and whisk in the peppermint extract and vanilla extract, then whisk in the green food coloring until ice cream base is completely green.

2. Remove freezer bowl from freezer and fit into the base of your ice cream maker.

3. Pour the base into the freezer bowl of your ice cream maker and churn according to manufacturer’s instructions.

4. Meanwhile, measure out ½ cup mini chocolate chips and set aside.

5. When ice cream is almost finished churning, gradually add ALMOST all the chocolate chips to the ice cream base while the ice cream maker is still going (reserve a handful of chips for later). Be sure to pause at regular intervals to make sure the chips are interspersed evenly throughout the ice cream.

6. Once ice cream is done churning, use a spatula to guide ice cream into the quart container. Sprinkle the remaining chocolate chips on top of the ice cream, then freeze until solid, at least 4 hours.

Recipe Notes

TO MAKE MINT CHOCOLATE CHIP HOT FUDGE SUNDAES:
— You can make your own hot hedge using this recipe, or you can use store bought hot hedge that you heat up according to the manufacturer ’ south instructions .
— Use a smooch to drizzle warm hot fudge along the inside of a modest serve dish, turning the dish as you drizzle thus all sides are covered with fudge .
— outdo desired come of batch cocoa bit frost skim into the cup of tea, then top with extra hot fudge sauce. garnish with worst cream and a cherry for the full moon ice-cream sundae experience !