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I'm back! Wow...last week was stressful! The Bake Sale was a huge success & I am so relieved it's over! I will have loads of sweet treats coming your way in the next few weeks.
This one had nothing to do with the bake sale. But, I made it a few weeks ago, after I finally broke down & bought an ice cream maker. I saw them at Costco, too cheap to resist.
An ice cream maker is one of those kitchen appliances that I was hesitant to purchase, as it takes up space & how often do you really use it? But, I figured with summer coming & 2 young kids in the house...it would be fun to have.
This is my first attempt at making ice cream. I went for Mint Chocolate Chip as it's the Bozo's favorite flavor. After browsing the internet, looking for a yummy recipe, I found one on Simply Recipes that looked fantastic. There were loads of variations out there, using food coloring & peppermint extract. But, this was one of the few that was made with real mint.
After making it, I was a bit worried that my kids wouldn't go for it, because it had a *real* mint, kind of earthy flavor about it. Something they have never had from store bought ice cream. But, they loved it. Like all ice cream, it's a bit of a process...so, plan ahead.
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Begin by placing 3 cups of packed mint leaves in a medium saucepan.
Add 1 cup of milk & 1 cup of heavy cream. It will seem as though there isn't enough milk, but the mint will cook down.
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Heat until just steaming {do not boil}, remove from the heat & let it stand for 30 minutes.
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Then, heat again until just steaming, remove from the heat & let stand for 15 minutes. While the mint is infusing, prepare a large bowl with lots if ice & cold water.
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Pour 1 cup of heavy cream in a second bowl & place it over the ice bath. Leave it there, while you finish preparing the rest of the ice cream.
When the mint is finished resting, drain it through a sieve, over a bowl. Press down on the leaves to extract as much liquid as possible.
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Return the minty milk back to the saucepan & add 2/3 cups sugar & a pinch of salt.
Heat until just steaming & remove from the heat.
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Add 6 large egg yolks to a mixing bowl. Whisk them up. Then, slowly pour the hot mint cream into the egg yolks, whisking constantly, so that the eggs do not cook.
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Scrape back into the saucepan. Warm the mixture over medium heat & stir constantly with a wooden spoon, until thickened {about 10 minutes}. When the mixture can coat the spoon & when you run a finger across it leaves a line...it's done.
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Pour the custard through a sieve into the cold cream that has been sitting over the ice bath, to stop the cooking. Chill the mixture in the refrigerator for 2 hours. Or, leave it over the ice bath, stirring occasionally, until chilled thoroughly {about 20 minutes}.
Pour the mixture into an ice cream maker & freeze according to the manufacturer's instructions.
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Mine ran for about 30 minutes.
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Once it's done, it will still be fairly soft. Stir in 8 ounces of mini semi-sweet chocolate chips.
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Transfer to a quart container & freeze for a few hours, until firm. Since this recipe contains no vanilla, or alcohol, it will harden within a few days...so, be sure to eat it up!
Mint Chocolate Chip Ice Cream
Adapted from Simply RecipesMakes 1 quart
3 cups packed fresh mint leaves {no stems}
1 cup milk {whole, or lowfat}
2 cups heavy cream {divided}
2/3 cups sugar
a pinch of salt
6 large egg yolks
8 ounces semi-sweet mini chocolate chips
Put the mint leaves, the milk & 1 cup of heavy cream in a medium saucepan & heat until just steaming {do not bring to a boil}. Remove the pot from the heat & let the mixture stand for 30 minutes. Reheat the mixture, again until just steaming, remove from heat & let stand 15 minutes.
Meanwhile, fill a large bowl with lots of ice & cold water. Pour the remaining cup of cream in a smaller bowl & set it on top of the ice bath to chill.
Strain the mint infused milk through a sieve, into a bowl. Press on the mint leaves to extract as much liquid as possible. Return the minty milk back to the saucepan & add the sugar & salt. Heat until just steaming & remove from the heat.
Whisk the egg yolks in a bowl & slowly pour the hot minty cream into the egg yolks, whisking constantly, so that the eggs do not cook. Scrape back into the saucepan. Warm the mixture over medium heat & stir constantly with a wooden spoon, until thickened {about 10 minutes}. When the mixture can coat the back of the spoon, and when you run a finger across it, it leaves a line, it's done.
Pour the custard through a sieve into the cold cream, that has been sitting over the ice bath, to stop the cooking. Chill the mixture in the refrigerator for 2 hours. Or, leave it over the ice bath, stirring occasionally, until chilled thoroughly {about 20 minutes}. Pour the mixture into an ice cream maker & freeze according to the manufacturer's instructions.
Once it's done, it will still be fairly soft. Stir in the chocolate & transfer to a quart container & freeze for a few hours, until firm.
Click here for the printable recipe.
4 comments:
Mint Chip Ice Cream.... MY FAVORITE!!!
we made mint custard two days ago using David Lebovitz's recipe, and it's so incredibly delicious. the first night we chopped up a couple dark chocolate chips for the top. last night it was perfect plain. a good summer dessert!
cheers,
*heather*
Nothing is more refreshing on hot summer day than mint chip ice cream. Your presentation of the recipe is beautifully done!
I used to use a Cuisinart but my friends converted me to a White Mountain hand crank. It's more work but the kids love to help. Here's an interesting article I found that might be helpful to anyone thinking about a larger machine.
http://worldvillage.com/the-white-mountain-ice-cream-freezer-then-and-now
I can't believe you even make your own ice cream!!
-chasingjamesbeard.com
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