Monday, September 6, 2010

Mint Chocolate Chip Ice Cream

Summer is pretty much officially over here.  Both school and the rain have started, and the days are getting shorter.  But that doesn't mean saying goodbye to ice cream.   
I had dreams of making mint chocolate brownie ice cream, but time was short and desperation was high, so chocolate chips it was.  Unlike when I made vanilla ice cream last time, I didn't use heavy cream in this batch.  It wasn't quite as creamy, but was still delicious.  No one complained.
I'm on the search for some unique and yummy ice cream flavours to try out this fall, so if you have some please send them my way!

The recipe is much the same as the one I used for the mock reese peanut butter cup ice cream, but adapted to what I had in the fridge.

Mint Ice Cream
Adapted from Alton Brown

  • 2 cups whole milk
  • 2 cup half-and-half
  • 5 large egg yolks
  • 9 ounces sugar
  • 1 tbsp mint extract (or more, depending on taste)
Place the half-and-half and the milk into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the mint extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. 
In the last few minutes, throw in chocolate chips and mix into ice cream.
Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.


  1. I vaguely remember seeing a recipe for chocolate raspberry ice cream in a magazine once. That sounds nice.

  2. This is my husband all-time favorite treat! I WILL try this one...soon!

  3. some fall ice cream flavor ideas: pumpkin brownie ice cream, pumpkin cheesecake, snickerdoodle apple.. mmm

  4. It is never too late for ice cream! I loved seeing those scoops piled on top that cone. Just lovely. I would love to make a pumpkin pie icecream this fall...maybe with graham crackers and lots of yummy fall spices?

  5. That looks delicious. I've recently bought an ice cream maker, and made passionfruit gelato, saffron-orange blossom ice cream, creme fraiche ice cream, and I think I'll make a ginger one next...

  6. One of my favourites - and I'm glad you didn't add any green food colouring :S

  7. Cinnomon ice-cream is one of my new favourites (found it at the Marble Slab in Burnaby). And if there are any ice-cream mis-haps a good salt-caramel sauce can fix anything!

  8. renee: awesome suggestion. I'll have to search that out.

    Let me know how it turns out, spicy persp!

    Maggie: OMG snickerdoodle apple. I think i just died of happiness thinking of that.

    Thanks, Monet! That sounds delicious!

    Ginger is one of my favourite flavours, indie tea. Please let me know how yours turns out :)

    C&C: thank you for noticing the absence of food colouring... I just couldn't... ick!

    Angela, you just reminded me that marble slab exists. Why! Now I have to go there and try the cinnamon ice cream :)



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