The Tobin Times #132
Enter your password to view comments.
8/25/2022
8/14/2022
8/10/2022
8/1/2022
Mint chocolate chip ice cream
- 2 cups heavy cream
- 1 cup milk (original recipe says whole, but I use the 2% we keep around and it’s fine)
- As much mint as the plant will give you (~3/4 cup leaves, loosely packed)
- 6 egg yolks
- 3/4 cup sugar (slightly more than the recipe suggests because this is for children)
- Kosher salt
- 4 oz good dark chocolate
- 2 tsp neutral oil
Bring milk and cream to a simmer. Remove from heat, add mint leaves (washed), cover and let sit for 2 hours. Muddle the mint with the back of a spoon to release as much mintiness as you can.
Whisk together egg yolks and sugar in another pot. Strain the cream/mint mixture in. It will be cool enough by now that it won’t cook the eggs. Cook over medium heat, whisking frequently, until it reaches 170F. Add a pinch of salt.
Strain the mixture and chill thoroughly (minimum 4 hours; overnight is better) before freezing according to ice cream making directions.
Melt the chocolate in a glass measuring cup in the microwave and stir in the oil. When the ice cream is almost done, slowly drizzle in the chocolate.
Here’s the original recipe:
https://www.seriouseats.com/best-mint-chocolate-chip-ice-cream-recipe
