Wednesday, January 23, 2008

mint chocolate chip ice cream

This recipe is a custard base, which means there are eggs and there's cooking involved. The best ice creams are made this way! For a richer ice cream, use more cream instead of milk. You can find peppermint oil in the beauty section of your natural food store. Just be sure it's food grade. Makes about 6 servings (or 4 if Kevin's over for dinner!).

3 egg yolks
1/2 cup sugar
1 cup half & half or cream
1 cup milk
1 tsp vanilla
8-10 drops pure food-grade peppermint oil
1/2 cup dark chocolate chips, coarsely chopped

To make
In a stainless steal bowl or top of double boiler, whisk eggs and sugar together until creamy and light in color (about 2 minutes).

Combine the milk and cream. Then scald 1 cup of the milk mixture in a saucepan. Remove from heat and add the vanilla. Pour over the egg mixture and mix well. Place over a saucepan of simmering water or double boiler and stir slowly and continually with a wooden spoon until slightly thickened, about 10 minutes. Remove from heat, stir in remaining milk and peppermint oil. Cool completely, then cover and chill for a couple of hours. If you want to make the ice cream right away, place over an ice bath for 20-30 minutes till the mixture is chilled. Freeze in ice cream maker according to the manufacturer's instructions. Add the chocolate chips during the last 5 minutes of churning.

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