Thursday, June 11, 2015
Confirmation: I like ice cream! Because it is such a nuanced and up-and-coming food trend?! Right. I also very much enjoy making ice cream. I get all kinds of nerdy watching the base churn into a voluminous, creamy dessert. But I don't like overly fussy, time consuming or complicated recipes. The science of it all overwhelms me. Yes, making ice cream can overwhelm me. I'm a treat. Puns always intended.
Mint chocolate chip happens to be one of my favorites. I love the fresh, bright flavor paired with the crunch of shaved dark chocolate. I do have certain expectations and standards for the classic. First, the mint can't taste chemically - I can smell mass produced mint extract before entering the grocery store, and I don't like it. The chocolate needs to be high quality and properly cut. Obviously, waxy chocolate is a no-go and it can't be too large or in a morsel shape. By morsel I mean chocolate chips that you would put in cookies. It is probably best to look at the photo directly above this passage for reference.
This recipe has been adapted from the Fresh Mint Chip Ice Cream recipe by Alice Medrich via Food52. I appreciate the cold steeping, especially in this hot, hot weather. I plan on applying the technique in the future. I opted to buy high quality chocolate instead of crafting my own. This is a custard based ice cream, which required an overnight chill. It also makes the dish more decadent. In the future I would consider reducing the amount of egg yolks for a lighter ice cream. Again, not quite sure how that would impact the science of it all.
Fresh Mint Chip Ice Cream
Adapted from Food52
1
1/2cups heavy whipping cream
1/2cup (15 grams) coarsely chopped fresh
peppermint leaves
1
1/2cups milk
1/4cup plus 2 tablespoons (75 grams) sugar
1/8teaspoon salt
4 large egg yolks
6 oz high quality dark chocolate,
chopped (I used Moonstruck 68% Cacao)
1. Combine the
cream and mint and refrigerate for at least 8 hours and no longer than 10
hours.
Strain the
cream into a medium saucepan, pressing on the mint to extract as much liquid as
you can; discard the mint. (If you are not ready to make the ice cream
immediately, just refrigerate the strained cream until you are.)
2. Add the
milk, sugar, and salt to the cream and bring to a simmer over medium heat. Set
a fine mesh strainer over a medium bowl near the stove for the finished ice
cream base.
In another
medium bowl, whisk the egg yolks just to combine them.
3. Add the hot
cream in a thin stream, whisking constantly. Return the mixture to the pan and
cook over medium-low heat, stirring constantly with a heatproof Silicone
spatula—sweeping the bottom, sides, and corners of the pot— until the mixture
is slightly thickened and registers between 175º and 180º F. The mixture should
be slightly thickened, but even if not, remove it from the heat before it
exceeds 180º (see note below).
4. Strain the
mixture into the clean bowl. Let cool, then refrigerate, covered, until
thoroughly chilled.
5. Freeze
according to your ice cream maker's instructions, adding the chocolate chunks
at the end.
NOTE: If your
burner heat is too high, the mixture may reach 180º F before it has a chance to
thicken, which is not a disaster, but not ideal. Regardless, if the temperature
exceeds 180º F, there is a risk of scrambling the eggs. Bottom line: Cooking
lower and slower is better than hotter and faster.
$24 ice cream looks goooooood! :)
ReplyDeleteYes! I saw her recipe in my reader the other day and bookmarked it for later; good to know that it's worthwhile!
ReplyDeleteUh yeah, I think I will also be skipping making my own chocolate chunks like you did!
ReplyDeleteSounds delicious- and I need some recipes that contain fresh mint because it's growing like crazy in my garden. Unfortunately I don't have an ice cream maker. :( Props to you for making homemade ice cream.
ReplyDeleteThis post is perfect for me! My kids have been wanting to make ice cream and I have a mint bush taking over my backyard! I am definitely going to try this!
ReplyDeleteYUM this looks amazing!
ReplyDeleteOh, yes please chocolate - mint combo in ice cream; I think it is time for me to finally get an ice cream maker….
ReplyDeleteI love the taste of fresh mint leaves. I wonder if it'd get me to like mint ice cream. *ponders*
ReplyDelete