Wednesday, May 13, 2009


OK here it is my first attempt at making ice cream. Why not ? I consider it an important food group, if you are like me can't you eat ice cream any time??
Do you really need an excuse or reason?
I sure don't.
A while back I mentioned my new ice-cream attachment. Everybody here immediately put in an order for their favorite. Ron ( who was still here and actually made the first batch made a custard base Coffee Ice Cream from David Lebovitz's book ,The Perfect Scoop. Ryan wanted Mint Chocolate Chip Ice Cream ( That is not made with any chocolate chip) from the Willams-Sonoma book called, Ice Cream, Rob wants the White Ice Cream , His will be the next batch made.
When I first foraged into ice cream making I was doing a Pioneer Unit with my grade 4 Class. We went to the Outdoor Ed. Center where we spent 2 days "Roughing " , it like in the "Old Days". While the kids were divided into groups, Dinner prep, dinner cooking, dessert, slop cleanup, the group that got Dessert, were quickly groaning when they realized that ice-cream would be cranked and churned by hand! But the results. oh my were delicious!
That was years ago, too many to say in this blog, but the good news is that I never forgot the taste of homemade ice cream and now that I have my machine ,it is something I plan on making quite often. Beware , it is not a quick process, requiring at least 2-3 days from beginning to end. There are short cuts one can take, but if you are going to go to this length to make home-made ice cream why cut corners now.

Mint Chocolate-Chip Ice Cream
1 1/2 C whole milk
1 1/2 C double cream
1 C packed fresh mint leaves
1/2 C plus 2 T. sugar
4 large egg yolks
pinch of salt
1 -2 drops green food coloring (optional)
3 ounces bittersweet chocolate finely chopped
2 T. canola oil
In a saucepan combine milk, 1 C. of the cream and mint leaves. Cook over medium heat until bubbles form around the edges, remove from heat and let stand for 20 minutes.
Meanwhile combine the egg yolk, sugar, salt and remaining 1/2 C cream in a bowl. Whisk until smooth. Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture, until smooth. Pour this mixture back into the milk pan and cook over med heat stirring constantly with a wooden spoon and keeping the custard at a low simmer until it thickens. Do Not let the custard boil.
Strain through a sieve pressing on the mint with the back of a spoon.
Place the bowl into a larger bowl partially filled with ice cubes and cold water. Stir occasionally until cool. Cover with plastic wrap pressing it directly over the surface of the custard , chill at least 3 hours or overnight.

About an hour before freezing the ice cream melt the chocolate in a double boiler. Stir the chocolate until it is melted, then stir in the oil Transfer to a small pitcher. Let cool to room temp.

Pour the custard into the ice-cream maker and follow the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning. Transfer to a freezer safe container. Cover and freeze until firm. at least 3 hours. Makes about 1 quart,1 L.

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