This is a little piece of bliss. Homemade, Alpenmilch Schokolade Noisette peppermint ice cream.
A friend and neighbor recently returned form a trip to Germany, and bless her, she brought back a goodly bundle of the most delicious Schokolade ever. We've had a surplus of milk lately, as well, so what could be more reasonable than to whip up some ice cream?
We made this four days in a row. It's that good. (Not to mention, there's that much cream that has to be dealt with!)
Guaranteed 100% Swiss milk.
12.0z Chocolate (We used less - it was still phenomenal)
1 1/2 C sweetened condensed milk
1 1/2 tsp vanilla
1 tsp salt
5 drops peppermint oil
3 3/4 C heavy well-chilled cream
Melt chocolate and milk over the stove
Add vanilla, salt, & peppermint
Whip cream till stiff peaks form
Very gently, fold chocolate into half the cream, then fold the rest of the cream in, a little at a time.
Pour into a freezer tight container
Freeze for exactly six hours. Give a little longer if you need to, but it's peak of perfection is 6 hours. Ice crystals start to form after that, affecting the texture.
Grab yourself a bowl before it's all. licked. up.