MINT CHIP ICE CREAM
Provided by Laura O'Neill
Categories Milk/Cream Chocolate Dessert Kid-Friendly Frozen Dessert Mint Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
- 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
- 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
- 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
- 5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
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Luc Jean Geral
[email protected]This ice cream is a must-try for any mint chip lover.
Kateregga Cedrick
[email protected]I'm so glad I found this recipe. It's the perfect way to satisfy my mint chip ice cream craving.
Susannah McLean
[email protected]This ice cream is perfect for a special occasion. It's elegant and delicious.
Ciobanu Adrian
[email protected]I love the mint flavor in this ice cream. It's so refreshing and delicious.
Ready Redstone
[email protected]This is the best mint chip ice cream recipe I've ever tried. It's so easy to make, and the results are amazing.
Easton Power
[email protected]I made this recipe for a party, and it was a hit! Everyone loved the mint chip ice cream.
MD BADSHA MIA
[email protected]This ice cream is perfect for a hot summer day. It's light and refreshing, and the mint flavor is really nice.
Mola Wahid
[email protected]I love this recipe! The mint chip ice cream is so refreshing and flavorful.
zamin aslanov
[email protected]This was my first time making mint chip ice cream, and it was a success! The recipe was easy to follow, and the ice cream turned out delicious. I will definitely be making this again.
hillina fana
[email protected]I've made this recipe a few times, and it always turns out great. The ice cream is smooth and creamy, and the mint flavor is perfect.
Abrarshair Jhurarr
[email protected]This mint chip ice cream recipe is a classic for a reason. It's easy to make, and the results are always delicious. I love the combination of the creamy vanilla and the refreshing mint.