Tuesday, August 12, 2014

Fresh Mint Ice Cream

I have the ice cream maker attachment for my KitchenAid stand mixer and I also have two mint plants on my deck (orange-mint and chocolate-mint).
This recipe utilized both perfectly.
While the ice cream didn't thicken in the ice cream maker as much as I expected, but after some quality time in the freezer it hardened up just fine and was pretty damn delicious.

yield: ~1 quart ice cream

2C 2% milk
1C half-and-half
20 fresh mint leaves (I used chocolate-mint leaves)
¾C turbinado sugar
dash of salt
2 large egg yolks
1 tsp vanilla extract

  1. Make sure the freezer bowl for the ice cream maker has been in the freezer for at least 24 hours.
  2. Combine milk, half-and-half, and mint leaves in a medium sauce pan over medium-high heat.
  3. Heat until tiny bubbles form around the edges (~180°), but do not let it boil.
  4. Remove from heat, cover, and let stand for 10 minutes to let the mint steep.
  5. Using a slotted spoon, fish out the mint leaves and discard them.
  6. In a new bowl, combine sugar, salt, and egg yolks; stir with a whisk until the mixture is pale.
  7. Gradually add egg mixture to the milk mixture, while stirring constantly with a whisk.
  8. Cook over medium-low heat for about 2 minutes (or to 160°), stirring constantly.
  9. Pour the mixture into a bowl, stir in vanilla extract.
  10. Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
  11. Pour the mixture into your ice cream maker and follow the manufacturer's instructions.
  12. To harden the ice cream a little more, pour into a freezer-safe container and stick it in the freezer for a few hours.
  13. Enjoy!

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