Mint Chocolate Chip Ice Cream

imageCreamy Dreamy Ice Cream. I don’t know too many people that don’t like it. On a hot day, or a cold day for that matter, it’s a yummy delicious treat. These days there are so many variations. If you are not able to eat ice cream, there is always sorbet, frozen yogurt, all sorts of options. But I’ll share some of those other recipes in another post. Right now, the good old fashioned, full fat, sweet version is the star. By using a little light corn syrup here, no not high fructose corn syrup but good ol’ Karo, along with the sugar keeps the consistency of the ice cream smooth, not icy, and easy to scoop. In addition to using fresh mint to steep in your cream,  I also like to add a little extra mint extract. I like it pretty minty, but you can add as much or as little as you like. Just remember to add the mint extract in a little at a time until you like it so you don’t over do it. You can use either bittersweet or semi sweet chocolate. Again, use whichever you like best. I like to chop it sort of randomly with a sharp knife into different sized pieces so that sometimes you get a spoonful of little bits, and sometimes a nice chunk of chocolate. I happen to have an ice cream maker that attaches to my Kitchen Aid mixer that I love, but if you have any other ice cream maker just follow the manufacturers instructions and you’ll get the same delicious result. So here we go! I scream you scream we all scream for ice cream!!
image First, in a medium sauce pan, combine 1 cup of your heavy cream, your milk, and fresh mint leaves. Bring the mixture to a slight simmer, not a boil. Once this happens, take the pan off of the heat and allow the mint leaves to steep in the the mixture for about 20 minutes.image
While you wait for this to steep, in a separate bowl, whisk together your egg yolks, sugar, corn syrup, and remaining 1/2 c of heavy cream until light and fluffyimage image Once the mint leaves are finished steeping, take a ladle and slowly add some of the warm cream( no leaves here please) to the egg mixture to temper your eggs. You do this step so that you don’t end up with scrambled eggs by cooking them too quickly. That would be icky.image image image Now your eggs are tempered, and you can add the egg mixture back into the saucepan with the rest of the steeped mint and cream.imageCook your ice cream base, or to be technical and a little fancier your creme anglaise, over medium heat and stir constantly. Heat to a simmer with a slight bubble, but do not boil the cream.
image Do this until thickened, about 8 minutes or so, until the creme anglaise coats the back of a wooden spoon.imageOnce thickened, strain out the mint leaves with a fine mesh strainer, and discard the leaves. They’ve now given up everything they had for you. At this point you can add in your mint extract a little at a time until you reach your perfect level of minty flavor. Some people like to add a few drops of green food coloring at this point too to change the color. You can certainly do this too but I like it just the way it is.
image Now take a piece of plastic wrap and cover your creme anglaise, making sure to actually get right onto the surface of the cream so a skin does not form. Refrigerate the mixture until it is thoroughly chilled, about 4 hours. The colder the better.imageOnce thoroughly chilled, add the creme mixture to your ice cream maker and follow the manufacturers instructions. imageA few minutes before your ice cream is done, add in your chocolate. You do this at this point so that your chocolate bits mix nicely throughout.image You’re almost there! Once the ice cream is done churning, put it into a container and freeze thoroughly.image image and VOILA! Mint Chocolate Chip Ice Cream!!!! Enjoy!image

Mint Chocolate Chip Ice Cream (Yield: a little over a quart)

Ingredients:

1 1/2 c Heavy Cream

1 1/2 c Whole Milk

3/4 c Fresh Mint Leaves

2/3 c Granulated Sugar

1 Tbs Light Corn Syrup

4 Large Egg Yolks

3/4-1 tsp Mint Extract, to taste

2 1/2-4 oz Semi Sweet or Bittersweet Chocolate, chopped

Procedure:

1. First, in a medium sauce pan, combine 1 cup of your heavy cream, your milk, and fresh mint leaves. Bring the mixture to a slight simmer. Do not boil. Once this happens, take the pan off of the heat and allow the mint leaves to steep in the the mixture for about 20 minutes.

2. While you wait for this to steep, in a separate bowl, whisk together your egg yolks, sugar, corn syrup, and remaining 1/2 c of heavy cream, until light and fluffy.

3. Once the mint leaves are finished steeping, take a ladle and slowly add some of the warm cream to the egg mixture to temper your eggs.

4.  Add the tempered egg mixture back into the saucepan with the rest of the steeped mint and cream.

5. Cook your ice cream base, or to be technical and a little fancier your creme anglaise, over medium heat and stir constantly. Heat to a simmer with a slight bubble, but do not boil the cream. Do this until thickened, about 8 minutes or so, until the creme anglaise coats the back of a wooden spoon.

6. Once thickened, strain out the mint leaves with a fine mesh strainer, and discard the leaves. At this point you can add in your mint extract a little at a time until you reach your perfect level of minty flavor. Some people like to add a few drops of green food coloring at this point too to change the color. You can certainly do this too but I like it just the way it is.

7. Now take a piece of plastic wrap and cover your creme anglaise, making sure to actually get right onto the surface of the cream so a skin does not form. Refrigerate the mixture until it is thoroughly chilled, about 4 hours.

8. Once thoroughly chilled, add the creme mixture to your ice cream maker and follow the manufacturers instructions.

9. A few minutes before your ice cream is done, add in your chocolate. You do this at this point so that your chocolate bits mix nicely throughout.

10. Once the ice cream is done churning, put it into a container and freeze thoroughly. Enjoy!

Recipe Source: Adapted slightly from Williams Sonoma

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