Wednesday, January 9, 2013

Mint Chocolate Chip Ice Cream

As much as I love to see chocolate and peanut butter together, I may just like the combined flavors of chocolate and mint better.

Add in some green food dye and you have perfection.

Mint chip ice cream and I go way back. I have eaten it on a cone, in a cup, through a straw in milkshake form, and with a spoon while standing in front of the freezer hoping no one would walk into the kitchen and see me.

We've all been there (I think.)

I got an ice cream maker for Christmas and put it to use for the first time last night! I am smitten.

Making ice cream is easy and, in this recipe, an eggless affair. Just bring creams and sugar to 170. That's the magic ice-cream custard number. Memorize it.

Strain and cover- this prevents that awful skin from forming on the top of custardy things.

Churn for exactly thirty-ish minutes. Then fold in chocolate. I chopped up dark and mint chocolate bars, but any chocolate (even chips) would be great in this recipe.

Jeff clearly approves.

Make this and eat it- on a cone, in a cup or in front of the freezer. Your call.

Mint&Chocolate Ice Cream
makes 4 servings

2 c half and half
1 c heavy cream
3/4 c sugar
pinch salt
1 teaspoon peppermint extract
1/8th teaspoon green food coloring
1 c good quality chocolate, chopped
- - -
1. In a medium saucepan, combine sugar, creams, salt and extract
2. Stirring every once in a while, bring mixture to 170 degrees
3. Remove from heat and add in food dye
4. Strain mixture into a bowl, cover in plastic wrap (to prevent a skin from forming) and refrigerate at least two hours and up to three days
5. Using an ice cream maker, freeze according to manufacturer's instructions, adding in chopped chocolate just before the end of mixing
6. Store ice cream in an airtight container in the freezer

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