Mint chocolate chip ice cream – Jeni’s style (with Stevia)

Mint chocolate chip ice cream Jeni's style with SteviaIngredients:
2 cups milk, divided
1 tablespoon cornstarch
1-1/4 cup heavy cream
1 large bunch fresh mint leaves (about 1 cup packed)
1/3 cup organic cane sugar
1/3 cup Stevia
2 Tablespoons light corn syrup
a generous pinch sea salt
3 Tablespoons (1 1/2 oz) cream cheese, room temperature
1/2 cup mini chocolate chips


Heat 1 3/4 cups of milk, cream, and mint in a medium saucepan over moderate heat, stirring occasionally. When it reaches a simmer, turn off the heat and let the mixture steep for 45 minutes. Strain the mixture through a fine-mesh sieve, pressing to squeeze out as much liquid of the mint leaves as possible, and discard the solids.

In a cup, stir 1/4 cup of the milk and the cornstarch together and set aside.

In a large saucepan, whisk the sugar, corn syrup, vanilla and salt in the milk/cream mixture. Bring the mixture to a boil over medium-high heat and cook for 4 minutes. Whisk in the cornstarch slurry, then return to a boil and cook, stirring constantly, until thickened, about 2 minutes. Put the cream cheese in a fairly large metal bowl and whisk in 1/4 cup of the hot milk mixture until smooth. Whisk in the remaining milk mixture.

Fill a larger bowl with ice water and set the bowl of ice cream base inside the larger bowl, nestled in the ice water. Let it sit until chilled., then place in the refrigerator for at least 4 hours or overnight.

Pour the ice cream base into your ice cream machine and process it according to the manufacturer’s instructions. WHen the ice cream is almost finished churning, add in the chocolate chips to combine. Transfer the ice cream to an airtight container and freeze.

Recipe adapted from

Mint chocolate chip ice cream

Mint chocolate chip ice creamFor the mint ice cream:

1 cup (250 ml) milk (I used coconut almond milk)
3/4 cup (150 gr) sugar
2 cups (500 ml) heavy cream
pinch of salt
2 cups packed (80 gr) fresh mint leaves
3 large egg yolks

For the chocolate chips:

5 ounces (140 gr) bittersweet or semisweet chocolate, chopped (I used 10 squares Trader Joe’s dark chocolate)

In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.
Pour the remaining heavy cream into a large bowl and set the strainer over the top.
Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC). Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.

While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. When the ice cream in the machine is ready, add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
When finished, cover and freeze until firm.

Recipe adapted from

Raspberry spelt crumble bar

Raspberry spelt crumble bar1/2 cup organic cane sugar
1/2 teaspoon baking powder
1 3/4 cup spelt flour
1/2 cup (1 stick) chilled Earth Balance vegan buttery sticks
1 egg
1/8 tsp salt
1/4 tsp ground cinnamon
6 oz./ 1 1/2 cups (170 gr) raspberries
1/4 cup white sugar
1-1/2 teaspoons cornstarch

Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8 inch pan.
In a food processor, combine 1/2 cup of sugar, the flour, baking powder, salt, ground cinnamon, buttery stick, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/4 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 35 minutes or until the top is slightly brown.

Recipe adapted from

Blueberry chocolate chip ice cream

_MG_68612 cups picked-over blueberries
3/4 cup sugar
1 pinch of sea salt
1/4 tsp ground cardamom
1 cup Trader Joe’s European style or Greek yogurt (full-fat)
1 1/2 cups heavy cream
3/4 cup mini chocolate chips

In a saucepan bring blueberries, sugar, salt and cardamom to a boil over moderate heat, mashing berries with the back of a wooden spoon. Simmer mixture, stirring frequently, 5 minutes until sugar dissolves, then cool slightly. In a blender purée mixture with yogurt just until smooth and stir in cream. (If you prefer not to have seeds and parts of the blueberry skin in your ice cream, pour purée through a sieve into a bowl, pressing on solids with back of a spoon – I didn’t)
Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.

Freeze mixture in an ice-cream maker. When ice cream is almost ready, add chocolate chips. Transfer ice cream to an airtight container and put in freezer to harden.

Recipe adapted from

Raspberry mousse cake with almond-chocolate base (gluten-free)

_MG_6858 copyIngredients:
For the dough:
100g dark chocolate
4 eggs
5 tbsp (80g) butter or margarine
1/3 cup (80g) sugar
1 cup (100g) ground almonds or almond meal
1 teaspoon baking powder

For the mousse:
8 oz (225g) mascarpone, softened
1 1/4 C (250g) whipping cream
1 (6 oz) box jello, raspberry flavor

For the topping:
6 oz (170g) raspberries
1 (6 oz) box jello, raspberry flavor

Preheat the oven to 350 Fahrenheit (180 °C).
Prepare the dough: In a food processor, chop the chocolate and mix it with ground nuts and baking powder. Set aside.Separate the eggs. In a standing mixer with the paddle attachment, beat the butter with the sugar until creamy. Continue beating and add in the egg yolks one by one. Mix in the chocolate, nuts and baking powder just until combined. In a separate bowl, beat the egg whites until stiff and fold into the batter. Pour batter into a 9-inch springform pan lined with parchment paper and smooth the top.
Bake in preheated oven for about 35 minutes or until tester comes out clean. Remove the cake from the oven and allow to cool on a rack. After cooling, remove the sides of the springform pan, place cake directly on rack and continue to cool.

While cake is baking, prepare the mousse. Prepare 1 package of Jello according to the package instructions. Allow to cool. Stir mascarpone in a large bowl to mix. When the Jello begins to set, slowly pour on the mascarapone, stirring constantly. Place mix in the fridge to set. When the mix starts to gel, whip the cream until stiff and carefully fold into the mixture, making sure not to deflate the cream.

Prepare the second box of Jello according to the quick-set method, set aside.

Assemble the cake:
Place the cake layer back in the cake pan with the side fastened. Pour the mousse on top, smooth out. Sprinkle fresh raspberries on top. Pour the cooled Jello over the raspberries. Refrigerate until set, at least 3 hours or overnight. When ready, loosen the side of the cake with a knife, open the side and slide the cake on a cake server. Serve with additional fresh berries.

Recipe adapted from

Matcha chia seed panna cotta

_MG_6835_11/2 of 1 envelope unflavored gelatin (1 1/4 teaspoons)
2 tablespoons cold water
1/2 cup coconut or almond milk
2 tablespoons organic cane sugar
pinch of sea salt
1 1/2 tsp matcha
1 cup Trader Joe’s organic European style yogurt, or Greek yogurt
2 tbsp chia seeds
toasted coconut chips to sprinkle on top

In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the milk, sugar and pinch of salt to a simmer. Off the heat, pour a little bit of the warm milk over the matcha in a small bowl, and whisk to combine. Pour rest of the milk in the bowl, whisk until all small lumps of matcha dissolve. Pour back into saucepan, and over low heat stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the matcha mix, then at the end, add chia seeds. Pour the mixture into three 1/2-cup ramekins, sprinkle with coconut chips and refrigerate until set, at least 3 hours.