Скачать или смотреть Andes Mint Ice Cream 🍫🌿 | Someone Sent Me a Giant Tub of Andes

Andes Mint Ice Cream 🍫🌿

Someone shipped me a giant tub of Andes mints and asked me to turn it into ice cream.

This is a mint-forward, chocolate-heavy ice cream made with crème de menthe and packed with chopped Andes mint pieces. Smooth, creamy, and delicious.

Full recipe and process are below.

🍨 Ingredients (grams)
Milk (3%): 475
Heavy whipping cream (36%): 285
Andes crème de menthe: 100 (about 21 mints)
Sucrose: 75
Light corn syrup: 50
Skim milk powder (1%): 25
Refined coconut oil: 25
Vanilla extract: 12
Kosher salt: 4.5
Blackstrap molasses: 2

1. My Stabilizers Version:
Locust bean gum: 0.8
Guar gum: 0.4
Lambda carrageenan: 0.2

2. Egg Yolk Version
Egg Yolks: 70g (about 5-6 yolks)
Change sucrose to 90g instead of 75g

3. Xanthan Gum version
Xanthan gum: 1.3

Mix-ins:
Chopped Andes mints: 200g (about 42 mints)

📝 Steps
1. Mix dry ingredients so stabilizers don’t clump.
2. Add the rest of the ingredients except cream and vanilla.
3. Heat to 185°F while stirring (if using same stabilizers as me. For eggs heat to 180°F or thickened. For Xanthan Gum temp doesn’t really matter as much, just heat until lightly steaming and mints are melted).
4. Remove from heat and add cream and vanilla.
5. Chill overnight
6. Churn, add chopped Andes mints at the end of churning, and load containers
7. Freeze overnight.

This one’s minty without being toothpaste-y, chocolatey without being heavy, and loaded with texture from the Andes pieces.

📍 Instagram: @big.pee_licious.danger.kitchen
🎵 Music: Snow (Baby Loves a Miracle) [instrumental version] - Big Pee

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