Chocolate mint ice cream pie pt 1

113 Servings

Ingredients

Quantity Ingredient
---CHOCOLATE MINT FUDGE FILLING---
½ cup Heavy; (whipping) cream
3 tablespoons Light corn syrup
5 ounces Semisweet chocolate; finely chopped
1½ tablespoon Crme de menthe
½ teaspoon Vanilla extract
8 ounces Semisweet chocolate; coarsely chopped
4 tablespoons Unsalted butter; cut into tablespoons
1½ tablespoon Crme de menthe
1 teaspoon Vanilla extract
1 cup Crisped rice cereal -MINT ICE CREAM FILLING---
2 pints High-quality vanilla ice cream; softened (see Preparation)
3 tablespoons Crme de menthe
Chocolate curls
4 ounces Semisweet chocolate -CREME DE MENTHE WHIPPED CREAM---
½ cup Heavy; (whipping) cream
1½ teaspoon Granulated sugar
2 teaspoons Crme de menthe
½ teaspoon Vanilla extract

Directions

CHOCOLATE PIE SHELL

Like a sundae in a pie shell. -Chocolatier DIFFICULTY PER CHOCOLATIER: 2 Hershey's chocolate kisses (fairly simple).

PREPARATION: 1 hour plus cooling and freezing times. Soften the ice cream in the refrigerator for 30 minutes before using. Alternatively, place the ice cream 1 pint at a time in a microwave set at medium (50 percent power) for 20 second intervals until softened. Allow the pie to freeze for 8 hours. Before serving, place in refrigerator for 30 minutes.

MAKE THE CHOCOLATE MINT FUDGE FILLING 1. In a medium saucepan over medium heat, bring the cream and corn syrup to a gentle boil. Remove the pan from the heat and add the chocolate. Let the mixture sit 1 to 2 minutes to melt the chocolate. Whisk until smooth. Stir in the crme de menthe and vanilla.

Cover the surface of the filling with plastic wrap and cool the filling to room temperature.

MAKE THE CHOCOLATE PIE SHELL 2. Line 10-inch pie plate with aluminum foil, leaving a 2-inch overhang around the entire edge of pie plate. Fold the overhang underneath pie plate. 3. In the top of a double boiler over hot, not simmering water, melt the chocolate with the butter, stirring occasionally until smooth. Remove the top part of the double boiler from the bottom and stir in the crme de menthe and vanilla. Stir in the cereal.

4. Scrape chocolate mixture into prepared pie plate. Using a small offset metal cake spatula, spread chocolate mixture in a thin, even layer over bottom and up the side of pie plate; freeze shell for 20-30 minutes, until firm. 5. Remove the firm pie shell from the freezer. Using the aluminum foil as handles, remove the chocolate shell from the pie plate. Invert the pie shell and carefully peel off the aluminum foil. Place the chocolate pie shell back in the pie plate. Return the pie plate to the freezer.

MAKE THE CHOCOLATE MINT ICE CREAM FILLING 6. In a large bowl, stir together the softened ice cream and the crme de menthe. Remove the pie plate from the freezer and quickly spread half of the ice cream mixture into the chocolate pie shell. Pour the chocolate mint filling over the layer of ice cream and spread evenly with a spatula. Spread the remaining ice cream over the chocolate filling. Cover the pie with plastic wrap and freeze for at least 8 hours or overnight.

MAKE THE CHOCOLATE CURLS 7. Warm a 1-ounce square of semisweet chocolate by placing it in a microwave for 20 second intervals at low power (20%), until it starts to soften. 8. Line a baking sheet with waxed paper. Grip the square of chocolate with a paper towel so that your hand does not melt the chocolate. Using a vegetable peeler, scrape one of the edges of the chocolate square in a downward motion, forming tight curls. (Chocolate that is too cool will produce shavings; overly heated chocolate will curl very little.) As you form the curls, let them fall onto the waxed paper.

Continue making curls until the 4 ounces of chocolate have all been used.

Refrigerate the baking sheet with the curls until you are ready to use them.

MAKE THE CREME DE MENTHE WHIPPED CREAM 9. In a chilled, large bowl, using a hand-held electric mixer set at medium speed, beat the cream and sugar until soft peaks start to form. Add the crme de menthe and vanilla and continue beating until stiff peaks start to form. 10. Fill a pastry bag fitted with a star tip (such as Ateco #5) with the crme de menthe whipped cream. Pipe a shell border around the edge of the pie. If desired, pipe a large rosette in the center of the pie. 11. Remove the chocolate curls from the refrigerator. Using a metal cake continued in part 2

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