Homemade Mint Chocolate Chip Ice Cream

As much as I love eating ice cream, the thought of making my own had never really occurred to me. I don’t have an ice cream maker and there’s no shortage of shops in the city, so why bother? But now that I have a food blog—and readers—I’m constantly looking for ways to expand my culinary horizons. Plus, I’ve noticed a lot of other bloggers making their own frozen treats, and when one of my favorites, Brown Eyed Baker, posted a recipe for mint chocolate chip, followed by another post on how to make it without any special equipment, I was sold on the project.

And, oh my, I am so glad I took on the task. The ice cream is rich and smooth and tastes as fresh as if I made it myself. Which I did! Truth be told, the first batch was not my best work. The flavor was there, but the texture was way too icy. I was on the phone with Christie the other day trying to figure out where I went wrong when I happened to mention that the custard mixture needed to be cooled with an ice bath—which I took to mean that I needed to pour a bunch of ice cubes into the custard to cool it down. That’s when Christie explained to me that an ice bath means that you place the entire bowl in another larger bowl filled with ice and water. Um, duh. How did this escape me, people? (Christie called it an “Amelia Bedelia” moment.) Which just goes to show you that no matter how much you cook, there is always something—often a no-brainer—that can trip you up in the kitchen. Armed with this new knowledge, I set out to make a second batch of the sweet stuff. This time, the custard chilled to the proper consistency and froze beautifully. I used David Leibovitz’s method to freeze and whip the custard into cream using a hand mixer and the result is below:

Mint chocolate chip is my favorite flavor, but pistachio is Johnny’s, so he’s requested that as my next attempt. I’ll post more pictures when I try it. In the meantime, if you have the time, I highly recommend trying this recipe. I think I will invest in the Kitchen Aid Ice Cream Maker attachment once I actually have the space to take my mixer out if its box and use it. While the hand method worked well, it takes a lot more time for the ice cream to be whipped  between freezings. I’ve posted Brown Eyed Baker’s recipe below. Instead of chocolate chips, I chopped up a dark chocolate bar and stirred that into the mix. I also let the custard mixture chill in the refrigerator overnight.

Mint Chocolate Chip Ice Cream

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

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. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. 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). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker’s directions, adding the chocolate chips during the last 5 minutes of churning.

Advertisements

9 Comments

  1. Christie said,

    July 10, 2010 at 11:42 am

    Yay! It looks amazing! This is a photo of the second batch? Very professional looking! Glad the ice bath worked out. See, I’m good for something 🙂

  2. Brenda Iaquessa said,

    July 10, 2010 at 8:46 pm

    This looks delicious! I’m going to forward to my mom who loves to make homemade icecream. I’m hoping she will make me some since mint chocolate chip is my favorite!

  3. July 11, 2010 at 1:29 am

    I posted about a lighter version of Mint Chocolate Chip Ice Cream today. 🙂 This one looks good too!

  4. Debs said,

    July 11, 2010 at 1:57 am

    I’ve been making ice cream by the hand method too as I don’t possess an ice cream maker either.

    Personally, I’m not even sure I want one. Part of the fun is making by this method & creating a truly homemade ice cream.

    Well done you.

  5. July 11, 2010 at 8:27 am

    Thanks Deb. It was a lot of fun and much more satisfying to eat when you know you’ve made it yourself. 🙂

  6. August 8, 2010 at 2:52 pm

    […] pepper and a free ounce of a spice of my choosing. (I went with vanilla bean because I want to make ice cream once more before the summer is over.) Sold! I ordered an ounce of dill seed and an ounce of bay […]

  7. November 24, 2010 at 11:13 pm

    […] pepper and a free ounce of a spice of my choosing. (I went with vanilla bean because I want to make ice cream once more before the summer is over.) Sold! I ordered an ounce of dill seed and an ounce of bay […]

  8. jamie said,

    July 11, 2011 at 2:51 pm

    you say churn according tio ice makers instructions but have no ice maker sounds lovely but please explain churning without ice maker thanks


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: