HOMEMADE CREAMY MINT CHOCOLATE CHIP ICE CREAM
Let’s pretend for a minute. Let’s pretend that I have a friend…let’s call her Mary.
And this friend “Mary” is picky.
Really picky.
Like crazy picky.
This “friend” of mine has a theory that mint chocolate chip ice cream should not be green. In fact, should green mint chocolate chip ice cream be in her presence, it shall not be acknowledged or discussed. Green mint chocolate chip ice cream is a non-entity.
Well, my picky friend is kind of right. Maybe about half right. The mint chocolate chip ice cream options in the store fall under two categories:
Bleached white
Industrial green
A scoop of each, please!
Why is Mint Chocolate Chip Ice Cream Green? Essentially it is because someone along the way added food coloring to ice cream. I guess green made it more appealing?
The homemade version lies somewhere in the middle. It’s a light buttery yellow if using yolks from the eggs of happy free-ranging spoiled as shit chickens.
It has a subtle minty flavor. It’s magical, it’s delicious, and it’s natural. The way mint-infused milk should taste. I’m boldly going to proclaim that even Mary would eat this ice cream.
INGREDIENTS
INSTRUCTIONS
Wash and lightly dry your mint leaves.
Set up a fine mesh sieve over a heat-proof bowl. I love using my huge measuring cup because it can go right into the freezer.
Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up.
Take 1/3 cup of the sugar/milk mixture (try to keep it free of the mint leaves), and slowly, very slowly, dribble the hot mixture into the egg, whisking very quickly the whole time. Or, feel free to ignore this recommendation, and have scrambled egg ice cream. Your choice. Totally.
Return the egg/milk mixture to the pot, and whisk to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the fridge for 6 hours, or until completely cold.
With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream. You've seen ice cream before...you'll know what to look for. I trust your judgment. Add the chocolate to the mixture, and continue to churn until thick and creamy.
Remove the ice cream from the machine and put it in a freezer-proof container with a lid. You can serve it immediately, but it will be crazy melty...ice cream soup if you will. I like to freeze it for at least three hours. It's torturous to wait that long but results in an ice cream with a consistency like store-bought. Believe.
RECIPE NOTES
No fresh mint? Don't lose any sleep over it; I've got you covered. Add 1 tsp of mint extract to the mixture after it has chilled, but before you put it in the ice cream machine. Taste the base and add more mint if needed.
No ice cream machine? Freeze and stir the base every hour until frozen and creamy. For more details, check out this post from David Lebovitz on how to make ice cream without a machine.
If you have delicate baby teeth like I do, chunks of frozen chocolate can be pretty brutal! Either chop the chocolate finely or drizzle your favorite chocolate sauce in during the last 1-2 minutes of churning.
Before storing the finished ice cream, lay a piece of plastic wrap over it making sure it makes contact with the surface. Then place the lid on it and put it in the freezer.
thanks done share recipes to : https://www.sustainablecooks.com/mint-chocolate-chip-ice-cream/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=334438822_10256296_178764
And this friend “Mary” is picky.
Really picky.
Like crazy picky.
This “friend” of mine has a theory that mint chocolate chip ice cream should not be green. In fact, should green mint chocolate chip ice cream be in her presence, it shall not be acknowledged or discussed. Green mint chocolate chip ice cream is a non-entity.
Well, my picky friend is kind of right. Maybe about half right. The mint chocolate chip ice cream options in the store fall under two categories:
Bleached white
Industrial green
A scoop of each, please!
Why is Mint Chocolate Chip Ice Cream Green? Essentially it is because someone along the way added food coloring to ice cream. I guess green made it more appealing?
The homemade version lies somewhere in the middle. It’s a light buttery yellow if using yolks from the eggs of happy free-ranging spoiled as shit chickens.
It has a subtle minty flavor. It’s magical, it’s delicious, and it’s natural. The way mint-infused milk should taste. I’m boldly going to proclaim that even Mary would eat this ice cream.
INGREDIENTS
- 2 cups heavy cream
- 1 1/4 cups whole milk
- 6 egg yolks, room temperature
- 3/4 cup sugar
- 2/3 cup fresh mint leaves, packed
- 1/2 cup chopped chocolate or mini chocolate chips
- US Customary - Metric
INSTRUCTIONS
Wash and lightly dry your mint leaves.
Set up a fine mesh sieve over a heat-proof bowl. I love using my huge measuring cup because it can go right into the freezer.
Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up.
Take 1/3 cup of the sugar/milk mixture (try to keep it free of the mint leaves), and slowly, very slowly, dribble the hot mixture into the egg, whisking very quickly the whole time. Or, feel free to ignore this recommendation, and have scrambled egg ice cream. Your choice. Totally.
Return the egg/milk mixture to the pot, and whisk to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the fridge for 6 hours, or until completely cold.
With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream. You've seen ice cream before...you'll know what to look for. I trust your judgment. Add the chocolate to the mixture, and continue to churn until thick and creamy.
Remove the ice cream from the machine and put it in a freezer-proof container with a lid. You can serve it immediately, but it will be crazy melty...ice cream soup if you will. I like to freeze it for at least three hours. It's torturous to wait that long but results in an ice cream with a consistency like store-bought. Believe.
RECIPE NOTES
No fresh mint? Don't lose any sleep over it; I've got you covered. Add 1 tsp of mint extract to the mixture after it has chilled, but before you put it in the ice cream machine. Taste the base and add more mint if needed.
No ice cream machine? Freeze and stir the base every hour until frozen and creamy. For more details, check out this post from David Lebovitz on how to make ice cream without a machine.
If you have delicate baby teeth like I do, chunks of frozen chocolate can be pretty brutal! Either chop the chocolate finely or drizzle your favorite chocolate sauce in during the last 1-2 minutes of churning.
Before storing the finished ice cream, lay a piece of plastic wrap over it making sure it makes contact with the surface. Then place the lid on it and put it in the freezer.
thanks done share recipes to : https://www.sustainablecooks.com/mint-chocolate-chip-ice-cream/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=334438822_10256296_178764
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