Grasshopper Desserts

This ice cream is delicious on its own or with dark chocolate chips or thin chocolate slivers or crunchy chocolate cookies or creamy chocolate mint candies. Makes About 1 Quart
3/4 cup sugar
2 large eggs
1 tablespoons cornstarch
2 cups half-and-half
1 cup heavy cream
2 teaspoons peppermint extract
6 drops green food coloring (optional)

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside. Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard though a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, peppermint extract, and food coloring, if using. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instruction. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Grasshopper Pie Ice Cream
Add 1/2-cup white crème de cacao to the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup crushed chocolate wafers to the machine when the ice cream is semi-frozen. Allow the machine to mix in the wafers.

Variations
After-Dinner Mint Ice Cream
Add 3/4 cup chopped chocolate-covered mint candies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

Island Mint Ice Cream Add 1/2-cup gold rum to the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup shredded, sweetened coconut to the machine when the ice cream is semi-frozen. Allow the machine to mix in the coconut.

Mint-Oreo Cheesecake Ice Cream
Add 1/2-cup no-bake cheesecake mix to the half-and-half before heating. Proceed with the recipe as directed, adding 1/2 cup crushed chocolate crème cookies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the cookies.

Peppermint Candy Crunch Ice Cream
Add 3/4 cup crushed peppermint candies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.

In a small saucepan combine marshmallows and liqueurs.  Cook over low heat till marshmallows melt, stirring occasionally.
Remove from heat.  Cool 10 minutes, stirring frequently.

In a bowl beat cream till soft peaks form.  Fold in marshmallow mixture.  Spoon into chocolate cups.  Top with chocolate
curls.  Chill 4 hours or freeze.  Serve chilled or frozen.  Makes 16.

1 regular angel food cake, cut into 4 layers
24 regular size marshmallows
2 Tbs. creme de cocoa
1/4 tsp. salt
3/4 c milk
2 Tbs. creme de menthe

Place marshmallows and milk in the top of a double boiler. Melt marshmallows, stirring occasionally. When well mixed,
remove from heat and stir until cool. Add creme de cocoa, creme de menthe and salt. When mixture is cold, fold in whipped
cream Use this as filling and frosting for the cake.

Grasshopper Squares
http://www.epicurious.com/recipes/recipe_views/views/233300

For brownie layer
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt

For mint ganache
1/2 cup heavy cream
10 oz fine-quality white chocolate, chopped
2 tablespoons green crème de menthe
1 teaspoon peppermint extract

For chocolate ganache
1 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Special equipment: an offset spatula
Make brownie layer:
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make mint ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:
Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

Cooks' notes:
• Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks.
• We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate for this particular recipe.

Makes about 6 dozen cookies.
Gourmet
December 2005
 

chb: 12-05