Thursday, March 31, 2011

Mint Ice Cream

Ok, so I guess I have a thing for home made ice cream.  I just can't stop making it, thinking about different flavors, and of course, eating it!  If you don't have an ice cream maker I guess these posts are pretty boring.  But its sooooo good.  My mom actually got me the ice cream maker from a second hand store.  I had mentioned wanting one to her, and before for I knew it, she found me one! Its even called "The Mini Yum Yum Machine" which is my favorite part!  Now, have you ever had home made mint ice cream?  It's crazy.  It makes you realize just how fake store bought mint flavor is.  Its not super green because there isn't any dyes, just lightly green from the mint leaves.

What you'll need:

2 cups whole milk
2 cups whipping cream (oh yes!)
1 cup sugar (divided)
1 bunch mint (remove leaves from stems, about 2 cups)
5 egg yokes
1 cup chopped dark chocolate (I used the left over chocolate bark from the cake pops.)
pinch salt

Add milk, cream, half of sugar and salt into a pan and bring to a boil over medium heat until begins in boil.  Keep your eye on it, it boils over quick (which I learned the hard way.)  Remove from heat, add mint leaves and allow to steep for about an hour.

For a really minty ice cream, take the milk and leaves and pour into a blender or food processor and blend for about 5 minutes, or until you can no longer see bits of the leaves.  I think I might remove 1/4 of the leaves to lighten the mint just a bit.  But its definitely worth leaving them in there.  Return to pan, and bring to a simmer over medium low heat.

Now, beat half sugar and egg yokes with hand mixer in a heat proof bowl until turns a lighter color, about 45 seconds. Slowly pour half of milk into eggs and sugar and whisk until combined.  Now slowly pour the egg mixture into the sauce pan with remaining milk and stir with a wooden spoon.  Continue heating and stirring for about 4 minutes or until thickens slightly and coats the back of the wooden spoon.  Be careful not to over heat because the egg will begin to cook.  Pour into an air tight container, allow to cool to room temperature, then place in the fridge over night. 

I also made the chocolate swirl from the coffee ice cream and added that as well.  Here is the recipe again for that.  

Chocolate Swirl
1/4 cup sugar
3 tablespoons light corn syrup
1/4 cup water
1 very heaped tablespoon cocoa powder, plus a little more
1/2 teaspoon vanilla

You will want to make the chocolate swirl the night before.  Add all ingredients into a small sauce pan.  Bring to a boil stirring constantly over medium heat.  Once boiling, whisk for one minute at a hard boil, then remove from heat and pour into an air tight container.  Cool to room temp, then put in fridge with ice cream mixture.

Before adding ice cream mixture to the maker, be sure and run it through a fine mesh strainer.  Now freeze it as you normally would.  About 5 minutes before its done, add the chopped chocolate.  Once frozen, layer ice cream and chocolate swirl in your favorite ice cream container starting and ending with ice cream.  You will have plenty of chocolate so really pour it on!  Freeze for as long as you possibly can stand it.  The longer the better to allow the chocolate swirl to set.  Be sure it sits level in your freezer so the chocolate doesn't all run to the bottom.

This is the eggs and sugar after whipped with the hand mixer.

Pure minty goodness.  You should make this just so you can understand what I mean between store bought and home made with real mint leaves.   You know what they say, home made is always better, and this is a prime example of that.  Enjoy!

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