Chocolate-Mint Chocolate Chip Ice Cream
makes about 1 quart
1 cup whole milk
In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
Re-warm the infused milk. In a separate bowl, whisk together the egg yolks. Then, slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer to chill.
Printed from the galleygourmet.net
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