I eat ice cream all year round, but the level of consumption really ramps up during the warmer months. This was the first summer that I owned an ice cream maker. In an effort to reduce my food waste, I used it to make ice cream out of all kinds of things. Right now, the freezer is holding bluebery basil sorbet and lemon buttermilk ice cream. My favorite homemade ice cream of the summer, by far, is one that I made last week. It's a variation on Isaac Mizrahi's Mint Chocolate Chip recipe, found on Epicurious.com. I adjusted the original recipe for ingredients that I had on hand, and I was delighted. There are no artificial flavors or colors in this recipe. It garners all of its biting, crisp flavor from fresh mint leaves. The fresh but strong scent hits the nose long before the spoon reaches the lips. It's cold, refreshing, and not too sweet. I don't think that store-bought mint ice cream will ever cut it again. Here's a horrible photo of some of the mint ice cream enveloped in hot fudge sauce, which I had on hand from the last Daring Bakers Challenge.
Mint Ice Cream with Chocolate Flakes
6 large egg yolks
3/4 cup sugar
1 1/2 cups whole milk
2 cups fresh mint leaves, loosely packed
1 cup heavy cream
5 ounces bittersweet chocolate, shaved into flakes with vegetable peeler
Special equipment: ice cream maker
In large bowl, whisk together egg yolks and 1/2 cup sugar.
In heavy medium saucepan over moderately low heat, stir together milk, cream, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat. Allow to steep for one hour.
Reheat to steaming but not boiling.
Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture is nape, 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl. Press firmly on mint leaves to release their juices. Discard solids. Cover surface of custard with plastic wrap and chill until cold.
Process custard in ice cream maker, adding shaved chocolate during last minute of churning. Transfer to airtight container and freeze until hard.