My sister's favorite flavor is mint chip and for her recent birthday party, I decided to churn up a batch. The key to making homemade ice cream is to start early, especially with this recipe. The milk and cream mixture has to steep with fresh mint for at least an hour. Then, the custard needs a night in the fridge for it to chill properly. After it goes for a whirl in the ice cream maker, it requires another four hours to freeze.
It may seem like a lot of work, but really, it's just a lot of waiting! The final result — an incredibly fresh, minty, insanely delicious treat — is worth the effort. You will never want to go back to store-bought mint chip again! Learn the method after the break.
2 cups heavy cream
2 cups whole milk
Pinch of salt
2 bunches fresh mint
1 cup sugar
8 large egg yolks
several drops of green food coloring, optional
1 1/2 cups semi-sweet chocolate chips
- Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight, covered in the refrigerator.
- In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
- Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Once cooled, stir in several drops of green food coloring, if using, until a pale mint green color is achieved. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
- Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard. When the ice cream is almost done, add the chocolate chips.
- Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.
Makes 1 1/2 quarts.
- Desserts, Ice cream
- North American