Friday, June 25, 2010

Fresh Mint Choc Chip Ice Cream

Fresh Mint Chocolate Chip Ice Cream
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1 1/2 c. milk 2% or whole milk
1 1/2 c. whipping cream
pinch of salt
1 c. packed fresh mint (you can leave the stems on; just be sure and wash the mint really well)
1/2 heaping c. sugar
4 egg yolks
1-2 drops green food coloring (optional; I leave it out)
1-2 drops blue food coloring (ditto on the green food coloring)
3-4 ounces dark or semi-sweet chocolate, shaved with a microplane

Combine milk, 1 c. whipping cream, salt, and fresh mint in a medium saucepan.

Scald milk mixture (heat until bubbles appear around the edges) and then remove from heat. Allow to stand 20 minutes.

Combine egg yolks and remaining 1/2 c. cream in a small mixing bowl. Mix with sugar. Set aside.

When milk/mint mixture has stood for 20 minutes, slowly whisk about 1/2 of the mixture into the egg mixture. Combine completely. Return pan and remaining milk mixture to the stove on low heat and slowly whisk egg mixture into the pan. Stirring constantly over low heat, heat until the mixture reaches 160 degrees. Remove from heat. Strain through a fine-mesh strainer to a bowl, cover with plastic wrap, and chill completely.

When custard is very cold, freeze according to manufacturer's instructions. When the ice cream is almost done, add chocolate shavings and allow them to mix into the ice cream completely. Transfer to a freezer-safe container and freeze for an additional 2-3 hours.

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