Fresh Mint Ice Cream with Andes Chips

Yay, it’s that time of year again where homemade ice cream is the thing to do!  I know I have already said that I’m not a huge ice cream person, but I do love to make it.  It’s just fun to make something homemade from scratch.  But I do enjoy ice cream in small amounts and my favorite flavor has always been mint chocolate chip.  It’s just so refreshing, how can you not love it?

I had some mint leftover from when my parents visited (my dad made mint juleps) so I wanted to use it before it went bad.  I made this ice cream and it is my favorite type – French-style, which means an egg/custard base.  It did dirty some dishes but really, it wasn’t hard.  It just takes time.  And really, it’s worth it to spend the time because you’re using fresh REAL ingredients.  I looked at a packet of mint chocolate chip ice cream mix at the supermarket and the ingredient list was full of things you couldn’t pronounce.  Why do it?  And I bet mine tasted better – my daughter even said “this ice cream yummy, Mommy!!”

I just thought this was a fun picture of my ice cream maker in action!

Fresh Mint Ice Cream with Andes Chips
Recipe from:  The Perfect Scoop by David Lebovitz

Ingredients:
1 cup whole milk (I used 2% and it worked fine)
1/4 cup sugar
2 cups heavy cream
pinch of salt
2 cups lightly packed fresh mint leaves (washed really well)
5 large egg yolks
Andes mint baking chips (or chocolate chips would work also)

Method:
Warm the milk, sugar, 1 cup of cream and salt in a small saucepan.  Once it’s warm, stir in the mint leaves then cover and remove from heat.  Allow to steep for an hour.

Strain the mint mixture through a mesh strainer into another saucepan.  Get all of the cream out of those mint leaves, then discard them.  Pour the rest of the heavy cream (1 cup) into a large bowl and put the strainer on top.

Heat the mint flavored mixture back up and lightly beat the egg yolks in a separate bowl.  Add some of the warmed milk mixture a little at a time to the egg yolks, beating (do it slowly so the egg yolks don’t cook) to incorporate.  Once all is mixed together, add it back to the saucepan and cook over medium heat, stirring constantly with a spatula/scraper until the mixture is thickened on the back of the spatula.  Pour this custard through the strainer and stir into the cream in the bowl.  Set in an ice bath and stir until it’s cooled off.  Refrigerate until completely cold.

Once it’s cold, freeze per your ice cream maker’s instructions.  Once it’s starting to resemble ice cream, add however much of the chocolate chips and let it mix in.  Freeze until ready to serve.

Fresh Mint Ice Cream with Andes Chips

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