So last Friday I thought I would rectify that and make the girls their favorite ice cream - Mint Choc Chip so a quick scout around on the net I found these great ice cream recipes from the Brown Eyed Baker and immediately got to work on the Mint Choc Chip recipe.
Mint Choc Chip Cookie Ice Cream
Ingredients
2 cups heavy cream, divided
1½ cups whole milk
¾ cup granulated sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
1½ teaspoons mint extract
3 drops green food coloring (optional)
½ cup chocolate chips
Special Ingredient - Girl Scout Thin Mint Cookies broken up.
Directions
1. Warm 1 cup of the heavy cream, whole
milk, granulated sugar and pinch of salt in a medium saucepan over
medium-low heat, stirring occasionally, until the sugar dissolves.
2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks.
4. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F).
6. Pour the custard through the strainer and stir it into the cream.
7. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.
8. Chill the mixture thoroughly in the refrigerator (preferably overnight).
9. Churn according to your ice cream maker's directions, adding the chocolate chips and thin mint cookies during the last 5 minutes of churning.
When making ice cream you are technically making a custard base that needs to be chilled thoroughly (I chilled mine overnight) then churned into ice cream.
It's always important to read your ice cream makers instructions, with the KitchenAid freezer bowl, once assembled onto your stand, you must start the paddle churning before you add your custard mixture
During the last 5 mins of churning time, I added the chocolate chips and thin mint cookies to the ice cream.
Once churned the ice cream is ready to eat - it'll be a soft serve consistency, so if you want it firmer, transfer to a shallow airtight bowl and freeze for a further 4-6 hours. Will keep for one month in your freezer although I do not expect homemade ice cream to last nearly that long in our house.
And the proof is in the pudding, as that evening the girls got to enjoy the ice cream which was announced as the "best ever ice cream". I love Tilly's grin.
Next time I'm going to make a raspberry and white chocolate ice cream - one of my favorite flavors and I'll be make a slightly healthier version too.
Recipe Source - very slightly adapted from Brown Eyed Baker
2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks.
4. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F).
6. Pour the custard through the strainer and stir it into the cream.
7. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.
8. Chill the mixture thoroughly in the refrigerator (preferably overnight).
9. Churn according to your ice cream maker's directions, adding the chocolate chips and thin mint cookies during the last 5 minutes of churning.
 |
| Custard Mixture Made up and Chilled |
When making ice cream you are technically making a custard base that needs to be chilled thoroughly (I chilled mine overnight) then churned into ice cream.
 |
| Custard Mixture starting to churn |
 |
| Mixture increases in volume as it churns |
It's always important to read your ice cream makers instructions, with the KitchenAid freezer bowl, once assembled onto your stand, you must start the paddle churning before you add your custard mixture
 |
| Thin Mint Cookies and Semi Sweet Chocolate Chips |
During the last 5 mins of churning time, I added the chocolate chips and thin mint cookies to the ice cream.
 |
| Yummy Ice cream |
Once churned the ice cream is ready to eat - it'll be a soft serve consistency, so if you want it firmer, transfer to a shallow airtight bowl and freeze for a further 4-6 hours. Will keep for one month in your freezer although I do not expect homemade ice cream to last nearly that long in our house.
And the proof is in the pudding, as that evening the girls got to enjoy the ice cream which was announced as the "best ever ice cream". I love Tilly's grin.
Next time I'm going to make a raspberry and white chocolate ice cream - one of my favorite flavors and I'll be make a slightly healthier version too.
Recipe Source - very slightly adapted from Brown Eyed Baker
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