- Hey guys, today I'm gonna share with you
a recipe for one of my favorite homemade ice creams,
mint chocolate chip.
I love this idea because it utilizes
all of the fresh mint that's so available
this time of year and I think you'll find
there's nothing more rewarding
than making your own homemade ice cream.
Let me show you how to do it.
So this recipe incorporates what's known
as a custard base for ice cream.
I really like this method best
because I think that's when you get the creamiest,
richest, most delicious ice cream
and if you're gonna go through all of this work,
it's gotta be pretty good, right.
So I find it's definitely worth the effort.
So we're first gonna begin
by adding two and a half cups of milk
to a large sauce pan.
To that we're also gonna add one cup of heavy cream,
three quarters cup of sugar, and a quarter teaspoon of salt.
You can go ahead and just whisk that up
until everything is combined.
You're gonna set this mixture on medium high
just until the sugar has a chance to dissolve
and your milk mixture starts to steam up
and become foamy.
At this stage we are going to add
a healthy bunch of mint, it's about two cups worth.
And I actually just throw it in stems and all.
There's a lot of flavor in all that mint
so why take the time to have to chop it.
Then you just want to make sure that,
that mint is fully submerged in the cream mixture.
So you can take a wooden spoon
and sort of mix it around, then you're gonna cover it
and you are going to steep it for at least a half hour,
an hour's even better if you have it.
The longer you let this mint steep in this mixture,
the more pronounced your mint flavor is going to be.
It'll also color your ice cream a little bit more
the longer it sits as well.
So if you're someone who really wants
a nice light mint color
and you don't want to use food coloring,
the longer you let it steep the greener it'll be.
After an hour has passed you can remove the mint leaves
and you just want to discard those
and then in a separate bowl you're gonna add
five egg yolks and two tablespoons of corn starch
or corn flour, you may know it.
If you don't have the corn starch
you could leave it out.
I find that it just helps the custard thicken up
a lot quicker, but it'll also work without
the corn starch.
Now you're just gonna whisk that up
until everything is combined.
And then you're gonna whisk in your mint mixture,
just making sure all of that egg and the milk and the cream
is combining.
Then you want to return it to the stove top,
put your flame on medium high
and start whisking your mixture until it thickens.
It'll take about five to seven minutes
and you'll know that it's done
when it coats the back of a wooden spoon.
And you can just take your finger
and if you can draw a line on it
and it's nice and clear it's good to go.
This step is important because you do want to make sure
that A, those eggs are cooked
so that you're not actually using raw eggs,
so this stage gets rid of all the bacteria
and also it helps thicken up the mixture
which will turn your ice cream
into a very velvety smooth ice cream.
At this stage we want to prepare
just a simple ice bath.
And I like to do that with just a big skillet
because the metal will keep that ice nice and cool
and then put a little bowl on top
and then put a sieve on top of that.
You want to get this all done ahead of time
so that when your custard is ready
you can just come right over and put it through the sieve.
Okay so now it's time to take our custard,
work it through the sieve
and this will create a really smooth, fine texture,
so it's a good step to do.
And then when you remove this sieve you'll see,
you'll have this beautiful silky texture.
Now at this stage if you really wanted to have
green mint chocolate chip ice cream,
and I know that there are some people
that really feel it needs to be nice and green,
you could add a drop of green food coloring.
But for me I like to keep it natural,
so I just leave it as is.
But really it's up to you.
Then once your mixture has cooled down a bit,
you want to cover it with some plastic wrap
just pressing the plastic wrap into the mixture
so that it doesn't form a skin
and then you're gonna pop it in the fridge
for about an hour or so.
Then you're gonna transfer this mixture
into your ice cream machine and just use it according
to the manufacturer's instructions.
So all of these machines work a little bit differently.
I really like this model because in addition
to making ice cream, it also makes sorbet and gelato,
which is nice.
I'll put a link in the description
if you want to know which one I'm using.
And then you're just gonna churn up the ice cream.
This machine takes about anywhere
from 10 to 15 minutes for it to thicken up.
And once it does start to thicken,
we are going to add four ounces
of melted bittersweet chocolate into the tube.
And you'll see once that starts to churn,
the coldness of the ice cream starts to freeze
that chocolate and you'll end up
with these beautiful ribbons in your mint chocolate chip.
And then once it's nice and thick,
you can transfer your ice cream
into a freezer safe container, pop on the lid,
and then you want to freeze this ice cream
for about one to two hours,
really overnight's even better.
And then when it comes time to serve,
you'll see just how creamy and delicious
this mint chocolate chip ice cream is.
I like to garnish with some fresh mint
and serve with some of those chocolate wafer cookies.
In fact they make really great
ice cream sandwiches too with this.
You can just take a little scoop of ice cream
and put it on two of those cookies
and they're the perfect size for kids
cuz' they're not that big.
So there you have it,
homemade mint chocolate chip ice cream.
I hope you guys give this one a try
and let me know what you think
and for more quick and easy recipes
be sure to subscribe and I will see you back
here next Saturday, until then, bye.
(upbeat music)