If you like mild mint flavored ice cream that does not have a dozen egg yolks in it, this recipe is for you.
|Creamy, minty, chocolatey|
|My quality control tester Margo-I ran out of mixing room so had to use the bathroom. |
That's Margo's domain because it has the sink she thinks is her private watering hole.
Here is Anna's recipe with a couple ingredient changes I made:
( I leave out the vanilla and add salt)
Utensils you will need:
Medium sized heat-proof bowl
large mixing bowl
medium sauce pan
heat proof spatula or wooden spoon
electric ice cream maker
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 heaping teaspoon salt
- 2 large eggs (whites and yolks)
- 1 cup whole milk or half and half or Fat Free half and half (I've used both regular and Fat Free half and half. Ice cream came out good both ways)
- 2 cups heavy cream (divided use)
- 1 3/4 teaspoons peppermint extract (not mint — make sure it says peppermint)
- 3 oz mini chocolate chips, finely grated chocolate, or make your own (**I did this-see below)
- Optional: Green food coloring and Oreo or another chocolate pie crust
- Put an empty container into the freezer to be ready for filling with your ice cream.
- In a medium size bowl mix eggs with cornstarch , sugar, and salt. Set near stove. (Tip: put the bowl on a kitchen towel so it will stay still while you are mixing in the custard below)
- Pour 1 cup of cream into a large bowl. Set a strainer over the top.
- In a heavy saucepan set over medium heat, bring the 1 cup of milk and 1 cup of the cream to a simmer.
- Whisking constantly, slowly pour the simmering cream mixture into the egg mixture. Return the mixture to the saucepan. Reduce heat to about medium low and stir slowly, but constantly MIXING UP FROM THE BOTTOM until the mixture thickens – it should NOT come to a complete boil. It should appear like thick gravy. Cook to about 170 degrees
- Remove from heat and pour through the mesh strainer into the bowl of cream. Slowly mix.
- Mix in peppermint extract and add 2 drops of green food coloring if desired.
- Transfer to a shallow bowl and allow to cool on the counter for 1/2 hour or so. Then cover and cool over night or at least 4 hours in the refrigerator.
- Mix according to your ice cream maker's instructions.
- Pour into the empty frozen container OR pour into a frozen Oreo pie crust and freeze for at least 4 hours.
Notes: Leave out the mint, add a tablespoon of vanilla, and you will have delicious vanilla ice cream.