Yummy, a bit cold at the moment for ice cream in New Zealand, but come spring time and it will become our favourite ice cream, thank you for the clear description for making this! my ice cream maker is not as sophisticated but I can manage!
Thank you for this. Most don't realize just how easy homemade ice cream is. In a double boiler melt semi-sweet or dark chocolate, and coconut oil. A pinch of sea salt if you like. This is Magic Shell sauce. When you put the ice cream in your container to freeze, drizzle the sauce into the ice cream while swirling the ice cream with a bamboo skewer to create crispy thin ribbons of chocolate. It will harden almost instantly, so work swiftly, but don't hasten, as it will muddy up the ice cream. When you serve it, it will have tiny bits of flaky crisp chocolate.
mint ice cream..I wish I could buy this. I don't always care for having chocolate in the mint ice cream, especially when it is really hot outside. I am too lazy/too busy to do it myself from scratch. I tried adding mint flavor to vanilla ice cream and I fail every time (no matter what I have used mint extract, mint syrup, even crushing hard peppermint candies)..it just doesn't taste right.
If I wanted to make this recipe but accomplish giving a green color to the ice cream, would blending a small amount of mint with the mix do the trick? Would it give it a weird grass taste? 🤔or would the liquid in the mint leaves mess with the texture? Creating ice crystals? Has anyone tried that?. . . Creme de menthe comes to mind
I just tried some last night with an immersion blender and it didnt really do anything at all, you'd probably have to use food dye to make it green and honestly the end result just tasted like eating mint leaves with a bit of ice cream even after straining them out and it wasnt that great lol
@@honeygetthebikepimp2460 thanks, I made this some time back and followed this recipe and i thought it was really delicious. It tasted more floral and herbaceous than anything else; almost basil-like (which I think would also make a delicious-interesting ice cream). It tasted like an herb tea ice cream. It somehow loses some of that sharp cooling minty tang somewhere along the process, unlike store bought.. I think some peppermint extract might do the trick for a more mint forward flavor, if thats what you like.
Good question, I would make another recipe. I wouldn't chance trying to make it without it and possibly waste all those ingredients. Sorbet I think can be made without one
Martha should have her own brand of elegant ice cream. Looks so good, all natural ingredients.
She makes this look so easy! I think I may have to try making it sometime. :)
Its very easy, especially if you buy liquid yolks at the market instead.
Yummy, a bit cold at the moment for ice cream in New Zealand, but come spring time and it will become our favourite ice cream, thank you for the clear description for making this! my ice cream maker is not as sophisticated but I can manage!
Thank you for this. Most don't realize just how easy homemade ice cream is.
In a double boiler melt semi-sweet or dark chocolate, and coconut oil. A pinch of sea salt if you like. This is Magic Shell sauce. When you put the ice cream in your container to freeze, drizzle the sauce into the ice cream while swirling the ice cream with a bamboo skewer to create crispy thin ribbons of chocolate. It will harden almost instantly, so work swiftly, but don't hasten, as it will muddy up the ice cream. When you serve it, it will have tiny bits of flaky crisp chocolate.
I absolutely love this woman! Where do you get those super cute, oversized shirts! They look amazingly comfortable!!
That would be sooo good with mini chocolate chips mixed in and homemade chocolate sauce drizzle 😍😍😍😍😍😍😍
I LOVE mint ice cream!!!
Martha is so handy in the kitchen. I'd like to see her technique for tossing salad.
I would add a few chocolate chips to this & have mint chocolate chip ice cream. Do you have a recipe for Teaberry ice cream?
Thatlooksgood
Me encanta todo lo q hace. Gracias
Can I steep it overnight
Unforgettable and Dear Martha, My best Compliments! You always provided good recipe👍 ♨🌞⭐⭐⭐⭐⭐.
where did you get those spoons?
+PumpkinsnBlackcats thank you 😍
ilove you martha😍😘
mint ice cream..I wish I could buy this. I don't always care for having chocolate in the mint ice cream, especially when it is really hot outside. I am too lazy/too busy to do it myself from scratch. I tried adding mint flavor to vanilla ice cream and I fail every time (no matter what I have used mint extract, mint syrup, even crushing hard peppermint candies)..it just doesn't taste right.
If I wanted to make this recipe but accomplish giving a green color to the ice cream, would blending a small amount of mint with the mix do the trick? Would it give it a weird grass taste? 🤔or would the liquid in the mint leaves mess with the texture? Creating ice crystals? Has anyone tried that?. . . Creme de menthe comes to mind
I just tried some last night with an immersion blender and it didnt really do anything at all, you'd probably have to use food dye to make it green and honestly the end result just tasted like eating mint leaves with a bit of ice cream even after straining them out and it wasnt that great lol
@@honeygetthebikepimp2460 thanks, I made this some time back and followed this recipe and i thought it was really delicious. It tasted more floral and herbaceous than anything else; almost basil-like (which I think would also make a delicious-interesting ice cream). It tasted like an herb tea ice cream. It somehow loses some of that sharp cooling minty tang somewhere along the process, unlike store bought.. I think some peppermint extract might do the trick for a more mint forward flavor, if thats what you like.
❤️❤️❤️❤️
“just for your edification”
Egg alternative option
😂😂😂
im still kinda confused how Martha frickin Stewart only has 500k subs
well it's not like she needs the money, so at least some people are enjoying her videos.
😍😍😍😍😍😍
What if I don't have a ice cream maker?
Good question, I would make another recipe. I wouldn't chance trying to make it without it and possibly waste all those ingredients. Sorbet I think can be made without one