Last week I had a request for mint chip ice cream. If you know me well, you’d know I’d never pull this flavor from the freezer aisle at the grocery. It’s just not my thing. Give this girl chocolate overload with chunks of brownies and cookies and choco-swirls, oh my! and I’m all yours. Anyway…the request was made, and I aim to please, especially since my broad ice cream repertoire includes many a flavor, but nothing mint. Oh yeah, and the hubs. He’s a big fan of mint chip.
Let us UPgrade, please and thank you. This girl will spend 15 minutes whisking ice cream base over a hot stove, but she will do it her way, which in this case is Crème de Menthe Chip Ice Cream. Bottles of gorgeous emerald liqueur were used in the making of this ice cream. No regrets. If you’re not a boozy ice cream kind of gal, use food-grade peppermint oil or extract to taste. End result: Deeelish! I honestly liked this minty chocolate combo. Loved the fact that it didn’t have the artificial bright green color of store-bought mint chip and the abundance of chocolate mixed in, just cause that’s my prerogative. You’re in control when you mix up ice cream at home. Take the reigns, and get to work!
What You’ll Need :
1/2 c. crème de menthe or peppermint oil/extract to taste
Place egg yolks in a heat-safe (glass/ceramic) bowl next to the stove.
In a medium saucepan, combine cream, milk, sugar, cornstarch, and salt. Whisk to combine and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Turn off heat and temper the eggs by slowly streaming about one cup of this mixture into the egg yolks, stirring the yolks vigorously as you pour in the liquid.
Turn the heat back to medium-low. Return yolk mixture to the saucepan and whisk constantly until the mixture thickens once again, coming to a near boil. It’s best to keep it from boiling, but if you see bubbles, it’s alright. Remove pan from heat and stir in crème de menthe. Depending on your palette preferences, you may or may not choose to use an entire half cup of liqueur. Whatever the case, it’s best not to use more, as too much alcohol keeps the ice cream from freezing solid. If using a peppermint alternative, start with a few drops adding more as needed.
Cool mixture to room temperature and then move to the fridge overnight. Freeze ice cream base according to manufacturer’s instructions. Stir in chocolate chips. Stash your ice cream in the freezer until firm, and enjoy!