Let’s pretend for a minute. Let’s pretend that I have a friend…let’s call her Mary.
And this friend “Mary” is picky.
Like crazy picky.
This “friend” of mine has a theory that mint chocolate chip ice cream should not be green. In fact, should green mint chocolate chip ice cream be in her presence, it shall not be acknowledged or discussed. Green mint chocolate chip ice cream is a non-entity.
Well, my picky friend is kind of right. Maybe about halfway right. The mint chocolate chip ice cream options in the store fall under two categories:
- Bleached white
- Industrial green
A scoop of each please!
The homemade version lies somewhere in the middle. It’s a light buttery yellow if using yolks from the eggs of happy free-ranging
spoiled as shit chickens.
The homemade version has a subtle minty flavor, with a slightly green hue. It’s magical, it’s delicious, and it’s natural. The way mint-infused milk should taste. I’m boldly going to proclaim that even Mary would eat this.
A quick note about one of the ingredients used below, evaporated cane juice. It’s basically sugar, but a less processed form of sugar. It’s not a liquid (as the word “juice” would imply), but crystals that are bigger than normal white sugar, and you use it in the same measurements as you would regular white sugar. I get it at Costco, in a green bag for $9.99 for 10 pounds. It’s organic, and acts just like normal sugar for baking and cooking. I haven’t purchased white sugar in years, because this stuff is the tits!
Mary-safe Mint Chocolate Chip Ice Cream
The base for this recipe is loosely based off of another recipe in The Art of Simple Food by Alice Waters
This doesn’t make a large batch of ice cream, so if you’d like to increase the portions, double the cream and half-and-half, and bump up the egg yolks to 4.
1 cup heavy cream
1 cup half and half
1/2 cup organic evaporated cane juice or sugar
1/3 cup packed fresh mint leaves
3 egg yolks, room temperature
Minced chocolate or mini chocolate chips
This seems like it has a lot of steps, which it does, but the actual hands on time for creating this delicious gem is very small.
1) Wash and lightly dry your mint leaves.
3) Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
4) In a medium-sized pot, combine the half-and-half, the evaporated cane juice, and mint leaves until the sugar has dissolved. You really want to “bruise” the mint up. Make it sorry it ever messed with you. I use a french sauce whisk, but feel free to use some batteries in a sock.
5) Take 1/3 cup of the sugar/milk mixture (try to keep it free of the mint leaves), and slowly, very slowly, dribble the hot mixture in to the egg, whisking very quickly the whole time. Or, feel free to ignore this recommendation, and have scrambled egg ice cream. Your choice. Totally.
Jack took this photo for ya’ll. Measuring cups levitate in our house. It’s a thing.
6) Return the egg/milk mixture to the pot, and whisk to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
7) Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the freezer for two hours, or in the fridge for four hours.
8) With your ice cream maker running, add the base to the machine, and churn until it starts to resemble ice cream. You’ve seen ice cream before…you’ll know what to look for. I trust your judgement. Add the chocolate to the mixture, and continue to churn until thick and creamy.
9) Remove the ice cream from the machine and put it in a freezer-proof container with a lid. You can serve it immediately, but it will be crazy melty…ice cream soup if you will. I like to freeze it for at least three hours. It’s torturous to wait that long, but results in an ice cream with a consistency like store-bought. Believe.
Enjoy this with friends and family…or eat it on your own hiding in your closet while PBS Kids is on Roku for distraction.