Ok…I’ll say it! I MISS A
REAL WINTER! My Facebook feed is filled with beautiful snowy images
and, well as
jealous as you northerners are of my palm trees, that is how much I miss your
snowflakes.
Starving for something frosty and hoping to finally iron out my new
ice cream formula, I felt compelled to make some refreshing mint chocolate chip. This recipe is unique in that it utilizes a cold infusion which provides
a fresher taste without the flavor breakdown that comes with steeping. This
method is best for infusing delicate herbs such as mint or basil.
Mint Chocolate Chip Ice Cream
Yield: 2 quarts
Tools: Ice cream maker,
rubber spatula, blender or stick blender, small pot, whisk, small bowl
Ingredients:
|
6
½ cups
|
1495
grams
|
Half
and Half
|
|
2
cups + 2 tbsp.
|
427
grams
|
Sugar
|
|
2
tbsp
|
45
grams
|
Glucose
|
|
1
cups (not packed)
|
8 grams
|
Mint
Leaves (not stems)
|
|
2
tsp.
|
6.5
grams
|
Ice
Cream Stabilizer
|
|
As
Needed
|
As
Needed
|
Micro
Chocolate Chips
|
Method of Preparation:
1.
Mix the stabilizer with a
quarter of the sugar in a small bowl.
2.
Heat up a quarter of the
dairy with the glucose until dissolved.
3.
Whisk in stabilizer and
bring to a boil whisking constantly.
4.
Once thickened, blend
with remaining dairy and sugar with a blender or stick blender.
5.
Cool to below 60oF
then add mint.
Place plastic wrap on top of liquid to keep mint submerged.
Store in refrigerator for 24-48 hours until desired flavor strength (24 hours
worked great for me but if you are looking for a really intense flavor, by all
means infuse to your heart’s desire).
6.
When ready, strain mint
from the base and spin according to manufacturer’s instructions.
7.
Once soft serve
consistency, remove and fold in micro chocolate chips.
8.
Store in freezer safe
container until you need to indulge in a minter wonderland.
