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Saturday, April 5, 2014

Best Mint Ice Cream!

Haven't been in the posting mood for um.. a while!  Just had another snow storm and got 7 inches of fresh, heavy snow.  Ice cream makes me think of Summer and I need a Summer fix for sure.  I just made my SECOND batch of Cookie Madness Mint Chocolate Chip ice cream.  I also completed my back-up plan:  I  found another never used, packaging- peanut- remnants- still- clinging- to- the- bowl Cuisinart ice cream maker at my local New Uses store.  To my dismay the price nearly doubled since the last $17 machine I bought.  I guess they did their home work. New ice cream makers are expensive.   Still, $32 for a never used $60 machine is a steal.
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
Mesh strainer
fine mesh strainer to set over large mixing bowl
medium sauce pan
kitchen towel
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
  1. Put an empty container into the freezer to be ready for filling with your ice cream.  
  2.  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)
  3. Pour 1 cup of cream into a large bowl.  Set a strainer over the top.
  4.  In a heavy saucepan set over medium heat, bring the 1 cup of milk and 1 cup of the cream to a simmer. 
  5. 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
  6. Remove from heat and pour through the mesh strainer into the bowl of cream.  Slowly mix. 
  7. Mix in peppermint extract  and add 2 drops of green food coloring if desired.
  8. 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.  
  9. Mix according to your ice cream maker's instructions.
  10. Pour into the empty frozen container OR pour into a frozen Oreo pie crust and freeze for at least 4 hours.  
**  Per Anna's instructions I used 3 oz of dark chocolate (I used Trader Joe's)  melted in the microwave and then added 2 teaspoons of canola oil to smooth it out.   I spread it on a parchment lined cookie sheet until it was thin and refrigerated it for 1/2 hour.   Then cut or break up into small pieces and mix into ice cream during the last few minutes of churning.  Or mix in by hand after churning.   

Notes:  Leave out the mint, add a tablespoon of vanilla, and you will have delicious vanilla ice cream.  

1 comment:

  1. So happy to see you post! And on a favorite flavor of ours. All the best.