I am so excited to have a recipe to share with you! I am bummed that my camera doesn't take beautiful pictures (and neither do I), but you can still see the results. I tried my hand at Dorie Greenspan's Mint Chocolate Chunk Ice Cream today. And you get to see how it was done!
Cast of characters: whole milk, heavy cream, vanilla bean or pure vanilla extract, eggs, sugar, peppermint extract, and chocolate chips.
Don't worry, the recipe will come in a minute, but I wanted to show you a technique used while making the custard. All ice creams begin with a custard, and in order to know whether it is done or not, run your finger down the back of the spoon that you are stirring with. The track you make should remain clean, like this.
If the custard runs into the track, keep cooking. By the way, aren't those some lovely drips on the counter? Nothing stays clean in my kitchen when I cook.
Brett decided that his mint ice cream had to be green, so my finished product doesn't look exactly as it should. During the freezing process I added some green food coloring to make the husband happy. Here is the completely finished and frozen product.
It's beautiful, isn't it? I was so proud. It is absolutely delicious and definitely worth a try. It's so satisfying to make your own ice cream! It feels good to eat something you made with your own hands. I have lots of ice cream recipes, so I'm sure you'll see more. I hope you try this out!Mint Chocolate Chunk Ice Cream
from Baking From My Home to Yours by Dorie Greenspan
2 cups whole milk
2 cups heavy cream
1 vanilla bean or 1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup sugar
3/4 to 1 1/4 teaspoon mint extract or oil (I used 1 1/4 teaspoon)
1 cup chocolate chips or chunks
Bring the milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.
Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper (or warm) the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping until the custard thickens slightly and coats the back of the spoon. Do the test I showed you earlier. Immediately remove the pan from the heat and strain the custard into a clean heatproof bowl. Discard the vanilla pod, or if you are using vanilla extract, stir it in now. Stir in the mint extract.
Refrigerate the custard until chilled before churning it into ice cream. This should take 2-4 hours. Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop. Enjoy!