Archive for September, 2011|Monthly archive page

Fresh Mint Chocolate Chip Ice Cream

In Recipes on September 11, 2011 at 4:09 pm

The farm welcomes an amazing array of volunteers every week. It is not only a great place to give back to the community. It is also a great place to meet the most interesting people imaginable. One of our volunteers, Saule, blogs most splendidly at 2 Sisters, 2 Kitchens, and just recently shared a yummy ice cream recipe that can be made with fresh mint. She just happened to pick hers up from the farm. Thanks for everything, Saule!

Fresh mint chocolate chip ice cream

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
2 tbsp. light corn syrup
¼ kosher salt
2 cups fresh mint (stems count)

¼ cup whole milk
4 tsp. cornstarch

6 oz. dark chocolate

Mix heavy cream, 1 cup of milk, sugar, corn syrup, salt, and mint in a large pot. Cover and bring to boil. Boil for 1 minute, turn off the heat. With the lid closed infuse the mixture for 2 hours. Strain the liquid into a large bowl and press the mint through a chinois/fine mesh strainer to extract the mint flavor. Discard mint and pour the liquid back into the pot. Bring the liquid to a rolling boil.

While the mint liquid is getting warm, mix cornstarch and remaining milk until the mixture is well combined. Stir the liquid into the pot and cook until the mixture thickens for about 2 minutes. The mixture should be thick enough to coat the back of the wooden spoon. Turn off the heat.

Place cream cheese in a bowl and pour in ¼ cup of hot mixture, whisk until smooth. Add the cream cheese mixture to the pot and stir the base for a minute. The ice cream base is almost finished.

Fill a large bowl with ice water. Pour the ice cream base into a large Ziploc bag. Place a closed bag into the ice water. This will allow the base to cool just in 10 minutes.
Once the base is cool, transfer it into the ice cream maker and follow manufacturing instructions.

Several minutes before the ice cream is ready and your ice cream machine starts to sound like an old Soviet train, melt the chocolate in a microwave or a water bath. Turn off the ice cream maker.

Drizzle the bottom and the sides of a large plastic container with melted chocolate and top with a layer of ice cream. Drizzle more chocolate over the ice cream and top with another layer of ice cream. Using a dining knife, break frozen chocolate into small chips. Continue layering chocolate and ice cream breaking the chocolate every 1 or 2 layers.

Freeze the ice cream for at least 2 hours and enjoy on a hot summer day after few hours of farming.