Wednesday, May 19, 2010
Mint Chocolate Chip Ice Cream
When I was a child, my mother taught me that "real" pistachio ice cream was not colored green or filled with almond chunks. It must have stuck because I really appreciate mint chocolate chip ice cream when I see that it is cream-colored and filled with shaved chocolate.
Since mint is a weed that virtually takes over the garden, I like to find all kinds of things to do with it from adding to fresh fruit and especially flavoring homemade ice cream.
3 cups half-and-half
1 cup heavy cream
8 large egg yolks, beaten slightly
1 1/3 cups sugar
2-3 large sprigs of fresh mint
1 teaspoon vanilla extract or, 1 insides of dried vanilla pod, scaped
dark chocolate bar, at least 60% cacao
1 - In a large saucepan, make custard by mixing half and half, heavy cream, egg yolks and sugar. Whisk continuously, over medium heat until mixture begins to thicken and reaches 175 degrees (to be sure egg yolks are cooked). Add mint sprigs and vanilla and remove from heat.
2 - Allow to cool completely in the refrigerator.
3 - Using the coarse side of a box cheese grater, grate chocolate into a bowl and set aside until custard has been worked into ice cream.
4 - Place in ice cream maker and follow manufacturer instructions.
5 - When icecream is at a soft serve consistancy, stir in grated chocolate and continue to churn until it is ready to remove from ice cream maker.
6 - Place in container and into freezer. Allow to freeze for several more hours before serving.