Homemade Mint Chocolate Chip Ice Cream

Homemade Mint Chocolate Chip Ice Cream

Friggin' delicious.
"How about some ice cream, dear?" "Sure, honey! I'll have that ready for you in about 4-6 hours!"

            Now that I'm making an effort to "eat clean" and be organic I realized that it was time to replace my beloved Cool Mint Cookie Frozen Yogurt.  It remains the best frozen yogurt on the planet in my mind, but it had a few ingredients I wanted to eliminate from my diet. I wanted it to be free of lactose, corn syrup and soy.  After much trial and error, I have come up with an amazing replacement.  It's WAY more calories, but much healthier and the calories aren't always "bad". Just eat it in moderation - it's ice cream.

This is not the project to do when you have other stuff going on. Like, when your kids are conscious.  It requires your full attention. If you walk away, stop stirring or even look at it funny, even for a second, it could ruin the whole batch.



Ingredients:
1 cup of Milk (dairy, almond, rice, etc.)
2 cups of organic half & half (with lactase drops added)
2/3 cups of sugar
6 egg yolks
2 tsp of peppermint extract
Lactase drops
1.5 cups "Enjoy Life" chocolate chunks



Tools needed:
Mixer with beater
Large glass cup or measuring cup
Container with plastic freezer bag in it
Saucepan
Glass bowl
Strainer
1/3 measuring cup
Wooden spoon
Rubber spatula
Thermometer
Siplat or parchment paper

Get everything ready to go, because once you start, you gotta move fast.



First, separate all of the egg yolks from the whites.  All 6 yolks go in the measuring cup and the whites go in the seal-able plastic bag. You can freeze the egg white and save them for another recipe or toss them. Whatevs.
 

Pour 1 cup of milk into the saucepan.
Pour 1 cup of "half & half" cream into the saucepan.
Pour 1 cup of "half & half" cream into the glass bowl and place the strainer on top.
Pour 2/3 cup of sugar into the saucepan.

Start heating the saucepan at medium heat. Give it a little stir to mix the sugar around.
Now, You might want to get a timer out and also put on your big girl panties because this part is not so enjoyable. Use the mixer to whip the egg yolks for....ready for this... 3-5 minutes! (The amount of time will depend on the power of your mixer. Mine was kinda old and crappy.) So, get comfortable and crank that machine to HIGH SPEED



When you first start whipping, the yolks will be dark yellow and very thin and liquidy.
Here's when I just got started.


With 2 minutes remaining, you can see the yolks are getting lighter in color and thicker.












By 5 minutes, the yolks are very light and very thick, like cake batter or thin icing. I have since bought a new mixer and it only takes 3 minutes on high speed to get the yolks to the right consistency. You want them to be thick as it determines how creamy or icy your ice cream will be. 





Next, stir up the milk and sugar in the saucepan and get eye level with it. Watch for steam. Don't let it boil!

Yeah, you can't see the steam rising. But, it was there. I promise. Once you can steam rising, pour some or all of it into the yolks and stir quickly for about 15 seconds. Don't use the beater you don't want to add bubbles.

Then, pour all of that back into the saucepan and continue to stir and cook at medium heat. 


Keep stirring. Don't stop. Don't look away. Focus. Watch it carefully and don't let it boil. Keep checking the back of the wooden spoon.

If it starts bubbling or looks like this; that means it's probably boiling and you may or may not be able to save it. Lower the heat.


If it looks like this; chunky and watery, you've burned it. The batch is ruined. Chuck it.



You want it to remain creamy. It’s not done cooking until the back of the spoon can be coated thick enough that when you drag your finger across it, and burn your finger, it looks like this.

Now, remove the saucepan from the burner and pour it through the strainer into the glass bowl with the cream that you already poured in. This is to strain out any lumps that might have cooked too much. If there are no lumps- you are a champion. If you have a few lumps- you'll do better next time and you didn't totally ruin the ice cream.
Stir it up. Congratulations, you’ve just made custard or something very close to egg nog.



Place the glass bowl in an "ice bath", which is a fancy way of saying a bucket-o-ice. Make sure to fill up around the sides. Then, put it in the fridge. 




You can put a thermometer in the "ice cream" to keep track of when it's ready for the ice cream machine. It can take up to 4 hours to get cold enough. You can speed up the process by putting it in the freezer instead. It needs to reach 40 degrees.






Meanwhile…..
Let’s make some chocolate chips!
Melt 1.5 cups of the chocolate chunks over a double boiler and add 1 tsp of peppermint extract. I use "Enjoy Life" chocolate becasue it doesn't contain soy, dairy or anything weird and artificial. The chocolate does not have to be “tempered” or anything fancy because it will stay frozen.

 Here’s a tip: Put the silpat or the parchment paper on top of a cutting board. It will make the transport to the freezer much easier!

Pour the melted chocolate onto the Silpat or parchment paper and spread it across to as thin as you want your chips. If it’s too thick, it will be difficult to chop. Then, place it all in the freezer, with your knife for about 5 minutes. You want to freeze the knife and the cutting board because the chocolate starts to melt very quickly! Be prepared for your hands to be covered in chocolate!
Don't put your knife right on top of the still melted chocolate, duh! I put this in after it was already frozen!

After 5 minutes, take it out and start peeling it off of the mat/paper. Put about half of it back in the freezer. Chop it up! It doesn’t have to be perfect little rectangles. Put those chips in container and put it in the freezer. Chop the remaining chocolate and add it to the same container.

You may have to freeze during the chopping process. I guess my house is warm and the chocolate melts super fast.


Once the ice cream has reached 40 degrees Fahrenheit, you can take it out and get it ready to go in the ice cream machine.


Here’s a tip:
When you take the bowl out of the “ice bath”, place it on a towel. The bottom of the bowl will be wet and if that drips into your ice cream maker it makes ice chucks in your ice cream. No Bueno.
Now it’s time to add 1 FULL tsp of peppermint extract to the custard! Don't forget this step!

Follow your ice cream maker instructions… yadi, yadi, yada.  Pour it in the ice cream maker, let it do its thing. About 5 minutes before the ice cream is done churning, get out your container of chocolate chips and start slowly spooning in chocolate chips.

  
Oh, there’s an empty spot- add chocolate! You can add as much or as little chocolate as you want. Sometimes this makes too much chocolate, sometimes it’s just right. Idk.



Quickly, transfer the ice cream into a dry, freezer safe container or into your mouth. Enjoy!
Now, go do the dishes.

Labels:

My Secret Vanilla Life: Homemade Mint Chocolate Chip Ice Cream

Wednesday, May 8, 2013

Homemade Mint Chocolate Chip Ice Cream

Homemade Mint Chocolate Chip Ice Cream

Friggin' delicious.
"How about some ice cream, dear?" "Sure, honey! I'll have that ready for you in about 4-6 hours!"

            Now that I'm making an effort to "eat clean" and be organic I realized that it was time to replace my beloved Cool Mint Cookie Frozen Yogurt.  It remains the best frozen yogurt on the planet in my mind, but it had a few ingredients I wanted to eliminate from my diet. I wanted it to be free of lactose, corn syrup and soy.  After much trial and error, I have come up with an amazing replacement.  It's WAY more calories, but much healthier and the calories aren't always "bad". Just eat it in moderation - it's ice cream.

This is not the project to do when you have other stuff going on. Like, when your kids are conscious.  It requires your full attention. If you walk away, stop stirring or even look at it funny, even for a second, it could ruin the whole batch.



Ingredients:
1 cup of Milk (dairy, almond, rice, etc.)
2 cups of organic half & half (with lactase drops added)
2/3 cups of sugar
6 egg yolks
2 tsp of peppermint extract
Lactase drops
1.5 cups "Enjoy Life" chocolate chunks



Tools needed:
Mixer with beater
Large glass cup or measuring cup
Container with plastic freezer bag in it
Saucepan
Glass bowl
Strainer
1/3 measuring cup
Wooden spoon
Rubber spatula
Thermometer
Siplat or parchment paper

Get everything ready to go, because once you start, you gotta move fast.



First, separate all of the egg yolks from the whites.  All 6 yolks go in the measuring cup and the whites go in the seal-able plastic bag. You can freeze the egg white and save them for another recipe or toss them. Whatevs.
 

Pour 1 cup of milk into the saucepan.
Pour 1 cup of "half & half" cream into the saucepan.
Pour 1 cup of "half & half" cream into the glass bowl and place the strainer on top.
Pour 2/3 cup of sugar into the saucepan.

Start heating the saucepan at medium heat. Give it a little stir to mix the sugar around.
Now, You might want to get a timer out and also put on your big girl panties because this part is not so enjoyable. Use the mixer to whip the egg yolks for....ready for this... 3-5 minutes! (The amount of time will depend on the power of your mixer. Mine was kinda old and crappy.) So, get comfortable and crank that machine to HIGH SPEED



When you first start whipping, the yolks will be dark yellow and very thin and liquidy.
Here's when I just got started.


With 2 minutes remaining, you can see the yolks are getting lighter in color and thicker.












By 5 minutes, the yolks are very light and very thick, like cake batter or thin icing. I have since bought a new mixer and it only takes 3 minutes on high speed to get the yolks to the right consistency. You want them to be thick as it determines how creamy or icy your ice cream will be. 





Next, stir up the milk and sugar in the saucepan and get eye level with it. Watch for steam. Don't let it boil!

Yeah, you can't see the steam rising. But, it was there. I promise. Once you can steam rising, pour some or all of it into the yolks and stir quickly for about 15 seconds. Don't use the beater you don't want to add bubbles.

Then, pour all of that back into the saucepan and continue to stir and cook at medium heat. 


Keep stirring. Don't stop. Don't look away. Focus. Watch it carefully and don't let it boil. Keep checking the back of the wooden spoon.

If it starts bubbling or looks like this; that means it's probably boiling and you may or may not be able to save it. Lower the heat.


If it looks like this; chunky and watery, you've burned it. The batch is ruined. Chuck it.



You want it to remain creamy. It’s not done cooking until the back of the spoon can be coated thick enough that when you drag your finger across it, and burn your finger, it looks like this.

Now, remove the saucepan from the burner and pour it through the strainer into the glass bowl with the cream that you already poured in. This is to strain out any lumps that might have cooked too much. If there are no lumps- you are a champion. If you have a few lumps- you'll do better next time and you didn't totally ruin the ice cream.
Stir it up. Congratulations, you’ve just made custard or something very close to egg nog.



Place the glass bowl in an "ice bath", which is a fancy way of saying a bucket-o-ice. Make sure to fill up around the sides. Then, put it in the fridge. 




You can put a thermometer in the "ice cream" to keep track of when it's ready for the ice cream machine. It can take up to 4 hours to get cold enough. You can speed up the process by putting it in the freezer instead. It needs to reach 40 degrees.






Meanwhile…..
Let’s make some chocolate chips!
Melt 1.5 cups of the chocolate chunks over a double boiler and add 1 tsp of peppermint extract. I use "Enjoy Life" chocolate becasue it doesn't contain soy, dairy or anything weird and artificial. The chocolate does not have to be “tempered” or anything fancy because it will stay frozen.

 Here’s a tip: Put the silpat or the parchment paper on top of a cutting board. It will make the transport to the freezer much easier!

Pour the melted chocolate onto the Silpat or parchment paper and spread it across to as thin as you want your chips. If it’s too thick, it will be difficult to chop. Then, place it all in the freezer, with your knife for about 5 minutes. You want to freeze the knife and the cutting board because the chocolate starts to melt very quickly! Be prepared for your hands to be covered in chocolate!
Don't put your knife right on top of the still melted chocolate, duh! I put this in after it was already frozen!

After 5 minutes, take it out and start peeling it off of the mat/paper. Put about half of it back in the freezer. Chop it up! It doesn’t have to be perfect little rectangles. Put those chips in container and put it in the freezer. Chop the remaining chocolate and add it to the same container.

You may have to freeze during the chopping process. I guess my house is warm and the chocolate melts super fast.


Once the ice cream has reached 40 degrees Fahrenheit, you can take it out and get it ready to go in the ice cream machine.


Here’s a tip:
When you take the bowl out of the “ice bath”, place it on a towel. The bottom of the bowl will be wet and if that drips into your ice cream maker it makes ice chucks in your ice cream. No Bueno.
Now it’s time to add 1 FULL tsp of peppermint extract to the custard! Don't forget this step!

Follow your ice cream maker instructions… yadi, yadi, yada.  Pour it in the ice cream maker, let it do its thing. About 5 minutes before the ice cream is done churning, get out your container of chocolate chips and start slowly spooning in chocolate chips.

  
Oh, there’s an empty spot- add chocolate! You can add as much or as little chocolate as you want. Sometimes this makes too much chocolate, sometimes it’s just right. Idk.



Quickly, transfer the ice cream into a dry, freezer safe container or into your mouth. Enjoy!
Now, go do the dishes.

Labels:

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