Andes Mint Ice Cream

This yummy recipe is perfect year round! This has an ice milk consistency and requires no eggs or cooking.

Ingredients:

2-1/2 cups Half and Half
1/2 cup Heavy/Whipping Cream
2/3 cup Sugar
1/2 tbsp Vanilla extract
1/2 tbsp Peppermint Extract
Green Food Coloring
Andes Mint Baking Pieces

Instructions:

Whisk together all ingredients except for the Andes mint pieces until sugar is dissolved. Place batter in the refrigerator for at least a couple hours.

Prepare according to your ice cream attachment/maker instructions. If using a Kitchenaid attachment, this will take about 20 minutes. Add the desired amount of Andes mint pieces during the last 3-5 minutes.

Put in freezer for at least three hours for harder ice cream.

Happy cooking, loving, crafting, and laughing!
Suzanne

Mint Cheesecake with Chocolate Sauce

This cheesecake takes some time to make but is well worth the effort!

Ingredients:

Cheesecake

4 pkgs Light Cream Cheese
2 cups Graham cracker crumbs
1/2 cup Butter
1-1/4 cups Sugar
2 teaspoons Vanilla
1/4 cup Creme de Menthe
5 eggs

Topping

1/4 cup whipping cream
1/4 teaspoon Vanilla extract
1/4 teaspoon Peppermint extract
Green food coloring

Chocolate Sauce

1 cup milk
2/3 cup sugar
1/2 cup chocolate powder
2 squares bakers chocolate
1/4 cup corn syrup
2 tablespoons corn starch

Instructions

Set oven to 325 degrees.

Mix graham cracker crumbs and butter together to make crust. Press along the bottom and sides of a springform pan.

Blend cream cheese, sugar, vanilla, and Creme de Menthe. Once blended, add eggs and blend until eggs are fully incorporated. Pour into springform pan. Bake for one hour and ten minutes.

Blend topping ingredients until firm peaks appear. Top cooled cheesecake with topping.

Mix chocolate sauce ingredients in medium saucepan and cook over low to medium heat until everything is melted and blended. Drizzle over the cheesecake in desired pattern.

Keep cheesecake refrigerated until ready to serve.

Happy cooking, loving, crafting, and laughing!
Suzanne