Do you ever obsess over a food flavor that isn’t exactly the most popular? It’s safe to say most people love (obsess) over chocolate ice.
When I come out with any recipe that involves chocolate, it’s like a million tween girls finding out Justin Beiber just Tweeted.
Add that chocolate to ice cream?
I like it a lot, but my FAVORITE flavor growing up was mint chocolate chip. From Thrifty’s, to be specific.
After moving to New England, I can say the Northeast has better ice cream hands down. CA does froyo best. Thrifty’s, however, was a step ahead when it came to serving ice cream.
LOOK at those cylinders! The scoops are far less likely to fall off. The surface area to tongue ratio is more equivalent, not to mention less drippage. This was my childhood fixation.
Why has the rest of the country not followed suit? Get your shit together people.
Sorry. That was intense.
– 3 1/2 packs unflavored gelatin
– 1/3 cup cold water
– 1 3/4 cup sugar
– 1/3 cup corn syrup
– 1/3 cup room temperature water
– 3 1/2 egg whites
– spray bottle filled with vegetable oil or cooking spray
– powdered sugar or corn starch
– 1 teaspoon mint extract or oil
– chocolate chips
Begin by setting up three stations. In the first station, line a baking dish with aluminum foil. Coat with vegetable oil, and dust with powdered sugar and cornstarch.
Pour 1/3 cup room temperature water, corn starch and sugar into a sauce pan. Attach a cooking thermometer and place something nearby for safely grabbing the pot handle.
Pour 1/3 cup cold water over gelatin.
Turn stove on to medium-low, stirring occasionally until sugar is dissolved. While sugar dissolves, beat egg whites until fluffy and forming stiff peaks.
Scrape egg whites into a bowl and set aside. Clean out mixer and whisk with a paper towel. Scoop gelatin mixture into mixer.
Turn stove up to medium-high. Once cooking sugar reaches 245 degrees F. Immediately remove from heat and slowly pour down side of mixing bowl with speed set to mix on low.
Turn mixer on high and beat until it turns white and sticks.
Add mint, and fold egg whites in carefully, then the chocolate chips. Once smooth, scoop into the baking dish and allow to set overnight. Once set, flip over onto a cutting board coated in powdered sugar or cornstarch. Cut with a large knife sprayed with vegetable oil.
Optional: Add a touch of green food coloring.
Tip: If marshmallow is sticky when pouring into the baking dish, spray your spatula with cooking oil. You can also toss marshmallows in powdered sugar if they stick together after being cut.
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