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Chocolate Mint Chip Ice Cream Pie (Emeril Lagasse) Recipe

Chocolate Mint Chip Ice Cream Pie (Emeril Lagasse) Recipe

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Chocolate Mint Chip Ice Cream Pie (Emeril Lagasse)

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Ingredients:

Serving

2 cups heavy cream
1 cup whole milk
3/4 cup packed fresh mint leaves
4 egg yolks
1/2 cup sugar
2 tbsp mint liqueur (recommended : creme de menthe)
3 oz semisweet chocolate chips
chocolate cookie crust , recipe follows
1/2 cup graham cracker crumbs
3/4 cup finely ground chocolate sandwich cookies (note : chocolate cookie only, cream stuffing removed)
4 tbsp melted unsalted butter
2 tbsp sugar
1 egg white

Directions:

In a medium saucepan, bring the cream, milk, and mint to a gentle boil. Remove from the heat.
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3518.41 Kcal (14731 kJ)
Calories from fat	2005.89 Kcal
		% Daily Value*
Total Fat	222.88g	343%
Cholesterol	1110.54mg	370%
Sodium	1812.6mg	76%
Potassium	1255.54mg	27%
Total Carbs	350.31g	117%
Sugars	226.19g	905%
Dietary Fiber	13.13g	53%
Protein	55.79g	112%
Vitamin C	2.4mg	4%
Vitamin A	0.6mg	19%
Iron	27mg	150%
Calcium	616.3mg	62%

Amount Per 100 g
Calories	284.38 Kcal (1191 kJ)
Calories from fat	162.13 Kcal
		% Daily Value*
Total Fat	18.01g	343%
Cholesterol	89.76mg	370%
Sodium	146.51mg	76%
Potassium	101.48mg	27%
Total Carbs	28.31g	117%
Sugars	18.28g	905%
Dietary Fiber	1.06g	53%
Protein	4.51g	112%
Vitamin C	0.2mg	4%
Iron	2.2mg	150%
Calcium	49.8mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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