I served the ice cream at a summer Bar-B Que and it was a big hit.
Supplies - For Ice Cream
Ice Cream Maker
Large Bowl for ice bath
Medium Bowl for chilling mix - if you have a heat proof large measuring bowl with pouring spout this would be ideal
Medium Bowl for mixing eggs
Medium Saucepan-non reactive
Small Saucepan
4 oz Ladle
2 Spatulas or Wooden Spoons.
Fine Mesh Sieve
Whisk
Measuring Cups
Measuring Spoons
Cooking Thermometer
Supplies - For Chocolate (optional - see below)
Small Saucepan or Double Boiler
Sheet Tray
Parchment Paper
Offset Spatula
Ingredients
2 Cups Heavy Cream
1 Cup Whole Milk (plus a little more)
5 Large Egg Yolks
Fresh Mint
Mint Extract (optional)
1/2 cup sugar - divided in half - 2 1/4 cups
1/4 teaspoon Kosher Salt
Blue Food Color - optional
Green Food Color - optional
6 ounces Bittersweet Chocolate Chips or bulk chocolate
2 tsp Canola oil
The Ice Cream Base
1.) Put the Ice Cream makers inner canister in the freezer
2.) Place approximately 30 fresh mint leaves in a small saucepan. Add 1 cup of whole milk plus a little more. Heat over low heat until milk begins to simmer. Don't let temperature of milk exceed 170 degrees.
3.) Turn off heat and allow mint leaves to steep in milk for 30 minutes. Use the fine mesh strainer to pour off one cup of milk into a measuring cup. Milk may have a slightly green tint. Use the back of a wooden spoon to press milk out of leaves to have a full cup. Discard mint leaves and rinse strainer.
4.) Fill the large bowl with Ice and water to create an ice bath. Put the medium bowl into the bath so it chills. Don't get water in the medium bowl.
5.) In the other medium bowl whisk together the 5 egg yolks and 1/4 cup of sugar until sugar is dissolved and egg yolks are broken up. Use a dish towel to create a cradle for the bowl with egg yolks so you can whisk and add ingredients at the same time without having to hold the bowl.
6.) In non-reactive medium saucepan add two cups of heavy cream, 1 cup of the mint infused milk, 1/4 cup of sugar and 1/4 teaspoon of kosher salt. heat over medium heat until mixture begins to simmer, stirring occasional with spatula or wooden spoon so sugar is dissolved. Don't let temperature of cream/milk mixture exceed 170 degrees. When mixture is simmering reduce heat to medium low.
7.) Temper the egg/sugar mixture by scooping 4 ounces of heated cream with the ladle and gently pouring it into the egg yolks while whisking the eggs. Repeat this with another 4 ounces of the heated cream. This allows the eggs to heat up without cooking them into solids.
8.) Take the combined cream and egg mixture you just created and pour it back into the saucepan with the remaining heated cream/milk mixture. Gently stir this mixture over medium low heat with a wooden spoon or spatula for about two minutes. You will know the mixture is ready if you wipe your finger along the spoon or spatula and a clear line is created.
9.) Pour the contents of the saucepan into the medium bowl sitting in the ice bath. Using a clean spoon gently stir this mixture until it cools. Once the mixture is about 70 degrees cover the mixture with plastic and put it in the refrigerator to chill for at least two hours, but overnight is fine.
Chocolate Chips
There are two ways to prepare the chocolate for your mint chocolate chip ice cream. The first way add the chips directly to the ice cream. These chips will have a "snap" or "crunch" to them and add texture to your ice cream. The second way prepares the chocolate so the chips will have a smooth "melty" texture and will melt in your mouth as you eat your Mint Chocolate Chip Ice Cream.
Direct:
1.) Take 6 ounces of good bittersweet chocolate - I use Ghiradelli Chips. You can use chips or bulk chocolate bar. Using a serrated knife chop chocolate into small bits. It's ok to have different size pieces but don't have any really big chunks.
2.) put chopped chocolate in a small bowl and chill in the refrigerator.
Prepared:
1.) Line a baking sheet with a piece of parchment paper
2.) In a double boiler or in a small bowl over a saucepan with about an inch of boiling water in it melt the 6 ounces of Bittersweet Chocolate. Stir in the 2 teaspoons of Canola oil until blended
3.) Pour the chocolate out on to the parchment lined sheet pan and spread into a thin even layer with an offset spatula.
4.) Put sheet pan in refrigerator or freezer until its hardened. Approximately 20-30 minutes.
5.) When the chocolate is hard remove from the refrigerator or freezer and start lifting pieces off the parchment and breaking them into bits and shards whatever size you like. Work quickly because the heat from your hands will start to melt the chocolate. If the chocolate begins to soften just put it back in the refrigerator.
6.) Put the broken bits into a bowl and store in the refrigerator until ready to make the ice cream.
Making The Ice Cream
1.) remove the cream mixture from the refrigerator. Stir and give a little taste. If you would like to augment the mint flavor add some Mint Extract anywhere from 1/2 teaspoon to 2 teaspoons depending on how "Minty" you like your ice cream
2.) Put your ice cream make together according to instructions.
3.) Pour your cream mixture into the ice cream maker and turn it on. If you like your Ice Cream looking natural then do not add food color. If you want your ice cream to have a minty green tint add three drops of green food color and three drops of blue food color. If you are making the ice cream with children its fun to let them do this and watch as the color slowly swirls and incorporates into the base.
4.) Churn the ice cream according to the machines instructions - typically 25-30 minutes.
5.) The ice cream is done. It will have soft serve consistency so it recommended that you transfer the ice cream to a bowl (pre-chill the bowl in the freezer) cover and chill for ate least 3-4 hours for a nice firm texture.
If you are making lots of ice cream you can order handy pint sized and quart sized cardboard ice cream containers from Amazon.
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