S’mores Tart
Melissa Clark
49 ratings with an average rating of 5 out of 5 stars
49
4 hours 40 minutes
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In medium saucepan, bring cream and chopped mint to a simmer. Turn off heat, and let steep 5 minutes. Strain out mint, and return cream to saucepan.
Add ¾ cup sugar to cream, and bring to a simmer. Whisk together egg yolks and remaining sugar. Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking. Pour egg mixture into cream, stirring constantly. Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon. Remove from heat, and pour into bowl. Cool completely.
Strain custard, then chill until thoroughly cold, at least 4 hours.
Meanwhile, prepare mint chips. Melt chocolate in top of double boiler over simmering water. Cool slightly. Lay a 12-by-24-inch sheet of parchment paper on a work surface. Pour melted chocolate onto parchment, spreading evenly to cover entire surface. Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap. Lift parchment, and lay plain chocolate over mint-covered chocolate to cover. Place in refrigerator for 20 minutes to set.
Remove chocolate from refrigerator, and peel off parchment. Break chocolate into large pieces, and then roughly chop. Refrigerate until needed.
Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions. Using a spatula, fold in chocolate mint chips by hand. Place in freezer for at least 2 hours before serving.
Agree there’s too much mint. Makes the ice cream a weird color too. And don’t like the pieces of mint leaves in the chocolate, the pieces get stuck in your teeth.
I think there’s too much mint. It may depend on the freshness of your mint. We did not enjoy the whole process and the final flavor was too strong. Comments “tastes like I’m eating grass.” And, maybe, there was too much chocolate.
Delicious. I followed the recipe as closely as possible -- except for the chilling times -- but did not use 5 cups of mint leaves because I didn't have that many in my garden. This impacted the strength of the mint flavor, of course, but it was still delicious.
I made the mistake of not reading carefully and using a silicone baking mat instead of the parchment paper for making the mint chips - don't do that! I couldn't get the mat to fold in half, of course and ended up with a mess. I managed to salvage the chocolate, but it wasn't as intended. The ice cream is delicious!
Fantastic and delicious recipe. I’ve made this with both peppermint and spearmint. I prefer the spearmint. The peppermint version had a really strong medicinal taste. My favorite variation is spearmint in the custard and “Chocolate Mint” in the chocolate chips.
This was excellent. If you have never had REAL mint chocolate chip ice cream, definitely try this recipe. I was able to find peppermint at a local farmer's marker. I did not use the mint typically found at grocery stores because it is spearmint. Step 4 is a little confusing. The mint leaves are placed on one-half side of the chocolate surface. Do not overlap leaves. The half side of plain chocolate is folded over onto the mint-covered side like a sandwich. Definitely will make this again.
Garden mint is absolutely fine for this recipe. I have been making in since it first appeared in the NYT and spearmint is fantastic in it!
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