Mint ice cream recipe
My apologies to those on the sfbay board for making you wait for the recipe.
Fresh Mint I.C.
2 1/2c. heavy cream
1c.fresh mint leaves
1 1/4c. sugar
5 large yolks
pinch kosher salt
Heat cream,milk,mint & sugar over medium heat. Bring to simmer. Remove from heat & cover. Let steep 15-20 min. Whisk yolks & salt in medium bowl. Temper hot liquid with yolks. Return mix to pot & cook over low heat until the mixture lightly coats a spoon. Strain into a clean bowl & cool over water bath.
This tastes good with your favorite bittersweet or white chocolate(finely chopped) added to the ice cream as it comes out of the ice cream freezer.
I use peppermint leaves. Depending on how minty you like your i.c. you can add another 1/2 bunch or so. I prefer it to be subtle..not so overpowering that you feel like you just rinsed your mouth with Scope or something. Also taste the mint to see how fresh it is..some mint will not have that strong a flavor so by all means add another bunch to the recipe.
This is not the exact Sea Salt recipe..it's a variation of it. It was the other pastry chef's recipe that was used & I don't want to post her recipe w/o permission.
Let me know how this recipe turns out. I'm always looking to improve my recipes.
Much like the recipe we use, thanks for providing yours. I use spearmint from our garden and pound the leaves a tad to release some flavor before adding to the cream.
My mom and I made the ice cream today (still in her freezer solidifying) . We really chopped and muddled the mint leaves and the mint flavor is *so* divine! It has none of the nasty alcoholic astringency you get w/ peppermint extract; the flavor is just so cleanly mint. We added chocolate chunks and I sort of wish we hadn't (darnit! I always tell myself to follow the recipe exactly the first go'round and I always ignore myself...). The chocolate really dominates the gentle mintiness of it. You're right to suggest fine shavings of chocolate or even just some shavings after it's in the bowl.
Oh, we also replaced some of the cream and all of the milk w/ half and half and probably got a richer ice cream once we did the math on it.
Thanks! Haven't had a bowl yet, but I'm sure it'll be great!
Thanks so much to sugarbuzz for posting this recipe. I made it a couple weeks ago but didn't have a chance to report before going on vacation.
Chocolate chip mint (yes, the neon green kind) was my absolute favorite flavor as a kid, but I haven't eaten it in ages since I have acquired more "adult" tastes (yeah, right!). I haven't been churning out much ice cream this summer, so the mint ice cream recipe was my catalyst.
I used the method more than the exact amounts since I know my general preferred ratios of eggs to sugar to dairy. Also had a fair amount of half and half and whole milk that I was trying to empty before leaving town. I've never paid much attention to mint before, so I'm just starting to understand the differences between spearmint and peppermint. I believe I used the more common spearmint. Here's one website that provides more info:
IIRC, I made a full quart of ice cream using 1 c. whole milk, 3 c. half and half, 4 XL egg yolks, 3/4+ cup sugar, pinch salt, and something like 2 c. mint leaves (added at intervals to taste). I dissolved half the sugar in the scalded dairy but used the other half to cream w/ yolks til pale yellow ribbons formed. I also tore the mint into the custard base and increased steeping time just a tad, using taste to dictate. Let chill overnight and then churned. Something that I can't quite forget is the unusual aroma of mint steeping in the custard...it sorta made me nauseous in the way that boiling clementines for Nigella's cake did.
The next morning after chilling, I could tell that this ice cream would not be as rich and creamy as others I've made (which was ok). The custard looked a bit thin, but I was surprised by how intense the mint flavor transformed overnight. Sugarbuzz's "Scope" comment came to mind. Next time, I'll remember to turn it down a notch.
To get my chocolate chip mint fix, I finely shaved some Chocovic bittersweet chocolate on top. Thanks to the many hounds who've recommended this chocolate from TJ's; it's wonderful! Overall, the flavor was very pleasant and refreshing; however, the mint was too powerful. Texture could be improved if I used more fat next time. Surprisingly, the mint did impart the faintest hue of green, but you can't tell in the photo below. I'd like to find peppermint and try this again! Thanks again, sugarbuzz.
(Not the best) photo of ice cream here: http://i2.photobucket.com/albums/y45/...
Thanks carblover. That pic is great.
I would really recommend that next time use the cream in the recipe..it really makes a nice creamy & smooth i.c.
Hi! Last year we made fresh mint ice cream for the first time using a combination of two recipes--I believe this post may have been one (my printout refers to the "Sea Salt recipe" but does not have "sugarbuzz" or the rest of the text in it. The other recipe was from the NPR site. Combining the best of both worlds, I came up with the following recipe and it's chilling in the fridge now, waiting to spin up in the machine either later tonight or tomorrow a.m. (depending on how patient I can be!). ;) Thank you for the inspiration. Fresh mint ice cream is a lovely indulgence--and is even lovelier when adding lavender. For the record, my leaves were primarily spearmint with some chocolate mint added in to round it out. It's all growing in the same pot--I just took what I could get!
Added bonus, tomorrow I can make almond cakes with the five egg whites. YUM!
I made this today and thought it was delicious, though wondered about maybe adding a little vanilla next time. I also made fresh strawberry ice cream. When I was done pouring both into the ice cream makers (I have one with 2 canisters), I had some of each left, which I mixed together and froze today. It might be better than either one individually. It may need to be an annual tradition when there are local strawberries at the market.
It's easier for me to purchase 2c cream than 2.5, so I have taken a stab at recalculating the ratios.
Q1 - Am I far off?
Q2 - How may I need to adjust heat and/or steep time?
2c. heavy cream
3/4c. plus2.5 tsp milk
3/4-1c.fresh mint leaves
4 large yolks
pinch kosher salt
Thanks, this will be my first ever batch ... using a Cuisinart ICE-20 model FWIW
OK, I'm back. And fearing the worst. I worked with a nearly identical recipe
The only things I changed?
1) wooden spoon, not heatproof spatula
2) I tempered the eggs first (NB: one yolk broke, so more like 4.5 yolks not 5)
My problem? I never got it to coat the spoon. I am more a cook than a baker, but it appeared to me the eggs broke. I am guessing I whisked too hard, too long or with too much heat - though I did not have it on medium, it was closer to low (gas).
I have it in a bain marie at the moment and will finish it out but I sense failure. What should I have done to get a more custard like consistency, to coat the back of the spoon?
Oh my, thank you for posting the recipe! Years ago I made mint chip ice cream, and the extract made it taste like, yes, toothpaste! I never attempted it again. And here, all these years, I've been growing my own mint... hah! One of the mints I grow is pineapple mint, but it never tastes good in anything so I grow it purely for its looks, and I wonder if it might just be delicious in this ice cream.
This looks like a great mint ic recipe, but it's a bit too sweet for me.
My typical ic base calls for a total of 6 3/4 cups of dairy and 1 1/2 c of sugar.
I usually only add more sugar when it's for lemon ic, or something equally sour, like passionfruit.
I would add half the sugar called for here, and then the rest to taste, IMHO.
We have a local place here that swirls in pieces of crushed peppermints. It's wonderful coming across one of those crunch bits.