According to the International Dairy Foods Association, mint chocolate chip is the 10th most popular flavor of ice cream.
What is up with that?
Come on, mint chocolate chip ice cream should at least be in the top 5. Because it's amazing. It really is the perfect summer ice cream. Cool...refreshing...
I know a lot of people don't enjoy mint flavor, but I do, in some things:
Girl Scout Thin Mints & Mint Chocolate Chip Ice Cream. Those things rock.
I went natural with this ice cream, and didn't use green food coloring or mint extract. So this is the real deal.
The result? Very good...but different. More wild and herby tasting. Herbacious? Is it bad that I prefer fake mint flavor?
I'm not in the mood to write tonight. I'm stressing out about something that I will reveal later on. Nothing bad...but my brain is thinking...and thinking...my future depends on this. It has to do with cooking.
Also, look at this cool bag that Foodbuzz sent me. Isn't it cute! I love it. It has a pin with my blog name in it. They also send you cute moo minicards with your blog name and address on them. Thank you Foodbuzz! I love getting surprises in the mail. Foodbuzz is amazing. And thanks to all those hard workin' folks at Foodbuzz as well.
Mint Chocolate Chip Ice Cream (Recipe by Me)
Printable Recipe
2 cups milk (2% or whole)
6 large egg yolks
3 cups heavy whipping cream
1 cup granulated sugar
2 teaspoons vanilla extract
1 bunch, fresh mint (small package from grocery store) or 2 teaspoons peppermint extract
1 (4 ounce) bar bittersweet chocolate (60-65%), finely chopped
Whisk milk and egg yolks together in a large mixing bowl until well combined.
Whisk heavy cream and granulated sugar together, in a large saucepan, over medium heat. Bring to a boil, whisking frequently. Whisk half of cream into egg yolks, until well combined. Whisk egg mixture back into saucepan containing remaining cream. Whisk and cook custard until it thickens, and temperature reaches 170 degrees F.
Remove pan from heat and strain custard into a large mixing bowl; whisk in vanilla extract and mint (or mint extract). Cool custard for 30 minutes before placing in the refrigerator, lightly covered.
Chill for 4 hours, or overnight. Strain custard into ice cream maker (straining out the mint) and process according to directions. In the last 5 minutes of processing, add chocolate, and allow to finish churning.
Yield: 8-10 servings
Printable Recipe
2 cups milk (2% or whole)
6 large egg yolks
3 cups heavy whipping cream
1 cup granulated sugar
2 teaspoons vanilla extract
1 bunch, fresh mint (small package from grocery store) or 2 teaspoons peppermint extract
1 (4 ounce) bar bittersweet chocolate (60-65%), finely chopped
Whisk milk and egg yolks together in a large mixing bowl until well combined.
Whisk heavy cream and granulated sugar together, in a large saucepan, over medium heat. Bring to a boil, whisking frequently. Whisk half of cream into egg yolks, until well combined. Whisk egg mixture back into saucepan containing remaining cream. Whisk and cook custard until it thickens, and temperature reaches 170 degrees F.
Remove pan from heat and strain custard into a large mixing bowl; whisk in vanilla extract and mint (or mint extract). Cool custard for 30 minutes before placing in the refrigerator, lightly covered.
Chill for 4 hours, or overnight. Strain custard into ice cream maker (straining out the mint) and process according to directions. In the last 5 minutes of processing, add chocolate, and allow to finish churning.
Yield: 8-10 servings
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