David Lebovitz's Mint Chip Ice Cream


From The Perfect Scoop
Makes 1 quart


This is my all time favorite ice cream recipe. There is an earthy taste that you don’t get with your typical artificially flavored mint ice cream. Since there isn’t any food coloring, it ends up as a cream color with a subtle light green hue, just depending on your mint leaves. Homemade ice cream tastes best the day it’s made, but if you have to freeze it for longer, I’ve found that storing ice cream in smaller containers keeps it from forming those pesky ice crystals.
mint chip ice cream, shavuot, david lebovitz

Ingredients
1 cup (250 ml) whole milk
1/2 - 3/4 cup sugar (depending on how sweet you like your ice cream)
2 cups (500 ml) heavy cream
pinch of salt
2 cups packed (80 gr) fresh mint leaves
5 large egg yolks
5 ounces (140 gr) bittersweet chocolate, chopped


mint chip ice cream david lebovitz
In a medium saucepan, warm milk, sugar, 1 cup (250 ml) 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.

Remove the mint with a strainer, then squeeze the leaves to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.

Pour the remaining heavy cream into a large bowl and set the strainer over the top.

Rewarm the infused milk. In a separate bowl, whisk together 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. If using an instant read thermometer, it should read around 170ºF (77ºC). 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, stirring until smooth. Place a storage container in the freezer.

When the ice cream in the machine is ready, add a small layer of ice cream to the container. Scribble some of the melted chocolate into the container, and quickly stir it in while breaking up the chocolate pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.

When finished, cover and freeze until firm.
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