Thursday, June 16, 2011

Mint Chocolate Chip Ice Cream

The past few weeks I have been so darn anxious to break out the ice cream maker and make the year's first homemade ice cream. It certainly was hot enough! Finally, this past weekend, we made ice cream. Ice cream requires a bit of planning. We had to remember to put the ice cream bowl in the freezer for 24 hours. The prepared custard needs to chill in the refrigerator, preferably overnight. And, since we chose Mint Chocolate Chip, making the custard required quite a bit of time since the mint needs to steep in the cream.We cut off a lot of our mint plant to get the three cups of mint leaves for this Mint Chocolate Chip Ice Cream recipe from Simply Recipes. Of course, mint is such a 'weed' that our pot of it had recovered nicely after just 2 days.The custard turns a lovely shade of light green after the mint steeps in it:For our chocolate chips, we chopped a bar of Hershey's Special Dark chocolate and we put the chopped chocolate in the freezer overnight, too. The latest issue of Cook's Illustrated has an article about making ice cream, the best vanilla ice cream, I think, and what I remember most is that the author had a hard time at first getting homemade ice cream to be creamy and not icy. The 'secret' seems to be the speed of freezing. The more quickly it freezes, the better for a smooth and creamy texture as opposed to icy texture. Freezing the chips before adding them to the custard means less likelihood of the chips lowering the temperature of the custard.We made the custard Saturday evening, churned it Sunday night, and enjoyed it Monday night. So minty! Wow! Mint chocolate chip is one of my favorite ice cream flavors, and this homemade version is definitely a hit!

1 comment:

  1. Wow - I've never done that - sounds fabulous! I'm coming right over, lol!