Chocolate Mint Chip Ice Cream Pie
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed fresh mint leaves
- 4 egg yolks
- 1/2 cup sugar
- 2 tablespoons mint liqueur (recommended: creme de menthe)
- 3 ounces semisweet chocolate chips, or coarsely chopped chocolate bar (about 1/2 cup)
- Chocolate Cookie Crust, recipe follows
- Chocolate Cookie Crust:
- 1/2 cup graham cracker crumbs
- 3/4 cup finely ground chocolate sandwich cookies (NOTE: chocolate cookie only, cream stuffing removed)
- 4 tablespoons melted unsalted butter
- 2 tablespoons sugar
- 1 egg white*
In a bowl, whisk together the egg yolks and sugar until thick. Whisk 1 cup of the hot cream into the egg mixture. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
When cold, stir in the mint liqueur and chocolate chips. Pour into the bowl of an ice cream machine, and churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to the chocolate cookie crust and finish the ice cream pie, or transfer to an airtight container and place in the freezer until ready to use.
To Assemble Ice Cream Pie: Place the piecrust in the freezer for at least 1 hour. Remove the ice cream from the freezer and let sit at room temperature until soft enough to spread, 5 to 10 minutes.
Remove the crust from the freezer and unwrap. Transfer the ice cream to the piecrust, filling to the top, and smooth with a spatula or the back of a spoon. Place in the freezer until firm, and serve.*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Preheat the oven to 375 degrees F.
In a bowl, combine all the ingredients in a bowl, except the egg white, and blend with a mixer. Transfer to a 9-inch pie pan and spread across the bottom and up the sides using your fingers. Place another 9-inch pie pan on top and firmly press against the contours of the pan to pack the crust down onto the pan. (Some of the filling may spill over the edges of the pan.)
Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate before using.
Yield: 1 (9-inch) crust
Recipe courtesy Emeril Lagasse, 2001