Sunday, December 5, 2010

Mint Chocolate Chip Ice Cream (2)

Simple Recipe ****
I was looking for "heavy cream" but only saw whipping cream (35%), table cream (18%) and light cream (10%) at the supermarket. So I went with table cream, which is the fat equivalent of light cream in the US. Grr. But with C's advice I went with a simple recipe to have some ice cream anyways. It turned out ok, considering. So this makes for a good emergency ice cream recipe.
  • 1 small container table cream (18% MF)
  • 1/3 c sugar
  • 1-2 t peppermint extract
  • ~1/4 c mini chocolate chips
  • optional: pinch of salt
  1. Combine cream and sugar (and salt). Stir until sugar is dissolved.
  2. Add the extract.
  3. Pour into hand crank machine. Stir for 10 minutes.
  4. When mostly thickened add the chips (if you add earlier they sink to the bottom). Stir for another 5 minutes.
  5. Transfer to container and freeze. Enjoy the same night!
Custard Recipe
1/30/2011 This time I made sure to get whipping cream at the store. I also went to the effort to make a custard base. It was MUCH smoother than the last one. MM raved when he had another helping after it sat a couple days in the freezer.

  • a bit of evaporated milk (leftover from canadian sized tin from making pumpkin pie)
  • 1 c milk (I used 2%)
  • 1/2 c sugar
  • 1 egg
  • 1 c whipping cream
  • 1 t vanilla
  • 1 t peppermint extract
  • plenty of mini choc chips

  1. Combine the milk and sugar in a sauce pan. Stir over low heat until sugar is dissolved.
  2. Turn off the heat and whisk in 1 egg.
  3. When smooth, put back over low heat and continue to whisk until the mixture thickens. About 10-20 minutes. Do NOT let it boil. Optional: Run a strainer through the liquid to get out any lumps.
  4. Let it cool to lukewarm. 
  5. Stir in cream and extracts.
  6. Refrigerate until thoroughly chilled.
  7. Pour into ice cream maker. Once thickened, dump in chips. Continue to stir. Transfer to container and freeze until ready to eat.

The amount of extract depends on the brand you use. Some are stronger than others. 
Mini chips are the right size for ice cream. You can use any chocolate but smaller is better - so something like grated chocolate is better than regular morsel size.

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