Ice cream from the store doesn't have this richness. I added a grated chocolate bar and used about 2 tablespoons of mini chocolate chips. As the mint extract has alcohol I didn't need to add vodka for ease of scooping. ![]() I could not find enough fresh mints to make some of the other recipes so I used this one as it doesn't require them. As others have said, the base is great and would be perfect for playing with different mix-ins. This was my second time making ice cream, and the results from this recipe were way better than the first time. We added a few crushed candy canes at the end but that really wasn’t necessary. Major success! Only my 2nd time making ice cream and it turned out great. I did not make this recipe but am commenting on the opening - I'm surprised epicurious would make such a comment. The reason mint ice cream is green is because the recipe uses fresh mint leaves, which when cooked with the milk, color it. In the future, I might make 1.5 recipe at a time, so there's enough for everyone! So I used 4 whole eggs (white and yolk) and then just 2 yolks.Īll of these changes seemed to work out fine, because it was creamy, rich-tasting, smooth as silk, and so yummy! My whole family, and our dinner guest all loved it and wanted 2nds. Third, I hate to have all those extra egg whites hanging around. Second, I didn't have whole milk, so just used the 1% milk I had on hand. I made some changes.first, it needed more mint, flavor so I used a whole 2 teaspoons of the extract. ![]() The ice cream will keep, frozen, for up to 7 days. Alternatively, you can serve it immediately-it will be the consistency of gelato. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Add the mint extract to the chilled custard. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. If the trail left by your finger stays separated, the custard is ready to be cooled. Hold the spoon horizontally and run your fingers through the custard. ![]() Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Add the yolk mixture to the remaining dairy mixture in the double boiler. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. While whisking, add a splash of the hot dairy mixture to the yolks. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Warm the mixture until you see steam rising from the top. Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water).
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