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It’s hot out there, people. Really hot. Dangerously hot. So I’m here to help. Mint chocolate chip ice cream. The mint is as cool and refreshing as the ice cream.
As most of you know, my herbs have been very bountiful this year. I have copious amounts of thyme, basil, rosemary and mint. Let me tell you, you can only make so many mojitos before you ask yourself what else can be done with all that mint. Then it dawned on me: mint ice cream!

ImageNow I really don’t have anything against extracts, per se. They contain a lot of alcohol, but that’s not necessarily a bad thing. If I didn’t have mountains of mint to get rid of, I would have used an extract. There’s no harm in it.

Since I have made other flavors of ice cream using a steeped herb or tea, I had a feeling this would work. You have to be careful not to steep the mint too long or you’ll get that bitter acrid taste that sometimes happens with herbs.

I decided to go with a mix of semi-sweet and bittersweet chocolate for the ice cream too. However, you can use what ever combination floats your boat. ImageMint Chocolate Chip Ice Cream

  • 5 egg yolks
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 1/2 – 2 cups fresh mint, loosely packed
  • green food coloring, if desired
  • 6 oz chocolate, chopped

Whisk the sugar with the egg yolks until it turns a very pale shade of yellow. In a heavy-bottomed medium saucepan, slowly heat the milk and cream together until it is steaming but not boiling, about 4-5 minutes. Add the mint to the cream and turn the heat down to medium-low. Steep the mint in the milk/cream mixture, stirring occasionally for 3-4 minutes. Add 1/2 cup of the hot milk very slowly to the egg and sugar mixture while whisking constantly. Pour the egg mixture in with the hot milk stirring constantly. Cook until mixture is thick enough to coat the back of a spoon, about 5-6 minutes. Strain through a fine-mesh sieve into a metal or glass bowl. Add food coloring, if desired. Place bowl into an ice-bath to cool quickly. Stir occasionally until mixture is cool. Chill in the refrigerator for a minimum of 6 hours or overnight. Process according to the instructions of your ice cream maker. Add chopped chocolate during the last minute of churning. Transfer to a freezer-proof container and freeze at least 30 minutes or until firm.

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Notes:

  • Evidently my green food coloring was not very concentrated. That pale green you see here was about 20 drops. That’s why there’s no amount for the food coloring in the recipe. It’s really not even necessary as the fresh mint will slightly color the milk green. If you want to use food coloring, just add it a little at a time until you reach the level of greenness that you fancy.
  • I used 3 oz semi-sweet and 3 oz bittersweet. But you can use any combination you like.

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