Monday, September 2, 2013

Fresh Mint Chip Ice Cream

I just got a Kitchenaind Ice Cream Maker attachment and it seems that I've caught a touch of ice cream fever!

I can't help myself! Ice cream is as versatile as it is delicious and I've been having a blast creating and trying different flavors. 

I think I'm addicted to making ice cream. Our freezer is full and it's been less than a week since I got my attachment! Unfortunately, ice cream is not the healthiest treat, though. I promise I'll start experimenting with lower calorie ice cream bases as soon as we run out of heavy cream!

(Adapted from David Lebovitz)


For the mint ice cream:

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • pinch of salt
  • 2 cups packed fresh mint leaves
  • 5 large egg yolks
  • optional: 1 teaspoon mint extract (This ice cream has really more of an earthy sweet mint flavor. If you want more of a punch, add mint extract)

For the chocolate chips:

  • 5 ounces bittersweet or semisweet chocolate, chopped

1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. 

2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.

4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.

5. 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.

6. 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).

7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool. Add mint extract, if desired. 

8. 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 ziplock bag, squeezing until smooth. Place a small storage container in the freezer.

9. When the ice cream in the machine is ready, cut a small corner off of the ziplock bag of chocolate and scribble some of the it into the container. Then 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.

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