Chocolate-flecked fresh mint ice cream
Chocolate-flecked fresh mint ice cream
Using fresh mint as opposed to mint extract adds a bright flavor to this ice cream. Instead of using large chocolate chunks, which can be both hard to bite into and difficult to scoop, the chocolate is finely grated, creating thin shards that melt easily when you eat the ice cream.
13⁄4 cups heavy cream
11⁄2 cups whole milk
3⁄4 cup fresh mint leaves
4 large egg yolks
3⁄4 cup sugar
1⁄8 teaspoon salt
2 drops green food coloring
(optional)
5 ounces bittersweet chocolate, finely grated
MAKES ABOUT 1 QUART
In a heavy saucepan, combine the cream, milk, and mint leaves. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon (page 103), 1–2 minutes. Do not let it boil. Meanwhile, set up an ice bath (page 103) in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath; stir in the food coloring, if using; and cover with plastic wrap.
Refrigerate until very cold, at least 4 hours or up to 3 days.
Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the grated chocolate during the last minute of churning. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Ice cream sandwiches
Make this delicious ice cream even better by placing a scoop between two chocolate wafers and pressing down gently to form a sandwich.
For a special treat, you can also roll the edges of the sandwich in miniature chocolate chips.
Using fresh mint as opposed to mint extract adds a bright flavor to this ice cream. Instead of using large chocolate chunks, which can be both hard to bite into and difficult to scoop, the chocolate is finely grated, creating thin shards that melt easily when you eat the ice cream.
13⁄4 cups heavy cream
11⁄2 cups whole milk
3⁄4 cup fresh mint leaves
4 large egg yolks
3⁄4 cup sugar
1⁄8 teaspoon salt
2 drops green food coloring
(optional)
5 ounces bittersweet chocolate, finely grated
MAKES ABOUT 1 QUART
In a heavy saucepan, combine the cream, milk, and mint leaves. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon (page 103), 1–2 minutes. Do not let it boil. Meanwhile, set up an ice bath (page 103) in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath; stir in the food coloring, if using; and cover with plastic wrap.
Refrigerate until very cold, at least 4 hours or up to 3 days.
Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the grated chocolate during the last minute of churning. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Ice cream sandwiches
Make this delicious ice cream even better by placing a scoop between two chocolate wafers and pressing down gently to form a sandwich.
For a special treat, you can also roll the edges of the sandwich in miniature chocolate chips.
Chocolate-flecked fresh mint ice cream
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
