Chocolate-fresh Spearmint Ice Cream Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 1/2 cup: Whipping cream,
1 1/2 cup: Milk,
2/3 cup: Sugar,
3: Egg yolks,
1 tsp: Vanilla extract,
2 ounce: Semisweet chocolate,
2 ounce: Unsweetened chocolate,
1 cup: Fresh spearmint leaves*,
2 tbsp: Fresh spearmint leaves, chopped
Directions:
*Leaves are "hardpacked:" measure by pressing down on leaves in
measuring cup with your fingers.
In a heavy 2-quart saucepan or double boiler over medium-low heat,
stir and heat the cream, milk, and sugar until the sugar dissolves.
Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
cup of the hot cream mixture into the bowl, then pour the egg mixture
back into the saucepan and place over medium-low heat. Stir
constantly with a wooden spoon (dont let the mixture boil; it could
curdle) for about 8 minutes, or until it begins to thicken and coats
the spoon. To test for doneness, dip a metal spoon into the mixture
and run your finger across the back. The custard is done when your
finger leaves a clear, clean trail. A candy thermometer should read
175-180 degrees F. Remove the pan from the heat and stir in the
vanilla.
While heating the ice-cream base, melt the chocolate in a double
boiler over hot but not simmering water, stirring occasionally.
Off heat, pour about 1 cup of the prepared hot ice-cream base into the
melted chocolate and whisk until well blended. Pour the chocolate
mixture back into the remaining vanilla base and whisk again. Stir in
the hard-packed mint leaves. Cover and chill in the refrigerator for
at least 1 hour. The longer it is refrigerated, the stronger the mint
flavor will be.
Strain the mixture and add the chopped mint leaves. Pour the mixture
into an ice-cream maker and freeze according to the manufacturers
instructions.
Source: "The Herb Companion" August/September 1996
Source from luhu.jp
measuring cup with your fingers.
In a heavy 2-quart saucepan or double boiler over medium-low heat,
stir and heat the cream, milk, and sugar until the sugar dissolves.
Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
cup of the hot cream mixture into the bowl, then pour the egg mixture
back into the saucepan and place over medium-low heat. Stir
constantly with a wooden spoon (dont let the mixture boil; it could
curdle) for about 8 minutes, or until it begins to thicken and coats
the spoon. To test for doneness, dip a metal spoon into the mixture
and run your finger across the back. The custard is done when your
finger leaves a clear, clean trail. A candy thermometer should read
175-180 degrees F. Remove the pan from the heat and stir in the
vanilla.
While heating the ice-cream base, melt the chocolate in a double
boiler over hot but not simmering water, stirring occasionally.
Off heat, pour about 1 cup of the prepared hot ice-cream base into the
melted chocolate and whisk until well blended. Pour the chocolate
mixture back into the remaining vanilla base and whisk again. Stir in
the hard-packed mint leaves. Cover and chill in the refrigerator for
at least 1 hour. The longer it is refrigerated, the stronger the mint
flavor will be.
Strain the mixture and add the chopped mint leaves. Pour the mixture
into an ice-cream maker and freeze according to the manufacturers
instructions.
Source: "The Herb Companion" August/September 1996
Source from luhu.jp
Tags
Ice cream