mint chocolate chip ice cream

when we got married, jane gave us a really wonderful cookbook — wonderful even though it contains zero food photography — called The Art of Simple Food.

in this book there is a recipe for ice cream that’ll stop your heart in more ways than one. it’s technically more of a custard, because it contains lots of egg yolks. it’s so rich and wonderful. we use a variation on the basic recipe for vanilla that makes it a mint chocolate chip ice cream. it calls for real, fresh mint leaves. in madison, we knew a house nearby that had a prolific supply of mint and so we’d snatch it from there, or else suck it up and buy it from the grocery. but here at our new house we have it growing in our own back yard. lots of it.

mint leaves from our yard!

so on this sunny day, aproned and feeling surprisingly upbeat considering that it’s my due date and i’m no where close being in labor, i went out and cut the sweet-smelling plant, brought it in the house and made us a great ice cream “batter”.

here’s the recipe…

egg yolks and heavy cream

best ever mint-chocolate chip ice cream

separate:

  • 9 eggs

whisk the yolks just enough to break them up. put the whites aside for an egg-white omlete tomorrow morning.

pour into a heavy-bottomed pot:

  • 2 1/4 cups whole milk
  • 1 cup sugar
  • a pinch of salt

warm over medium heat until steaming, but do not allow to boil. stir to dissolve the sugar. add:

  • 1 cup packed fresh mint leaves

when warm, turn off the heat and allow to steep for about 10 minutes. taste now and then, and strain when the flavor is to your taste. reheat the mixture. whisk a little of the hot liquid in with the egg yolks to temper them, then whisk the warmed yolks back into the hot whole milk mixture. cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. remove from the heat. stir in:

  • 2 1/4 cups heavy whipping cream

cover the custard and chill thoroughly.

put the chilled batter  into an ice cream maker. add:

  • 1 1/2 cups chipped semi-sweet chocolate

freeze the chilled custard  and chocolate in in the machine according to the manufacturer’s instructions.

and THAT, is a little slice of heaven on earth. trust me.

the finished product


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3 thoughts on “mint chocolate chip ice cream

  1. Well now, I’m enjoying the frequency of your blogs as you wait for your little girl’s arrival! 🙂 Praying for the best things for you Collier Clan!

  2. i don’t buy cookbooks, but when i had to cook for the kitchen at Northfield last year, i practiced a lot and learned that i needed one good cookbook. after months of searching, i ended up with “the art of simple food”- it is an amazing resource for understanding the basics of food and how to make it tasty! served a LOT of recipes from it (and variations on them) from my gluten-free kitchen! now i want ice cream….

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