It might be winter, but that doesn’t mean I have tired of my ice-cream maker yet! I have been spectacularly bad at posting the homemade icecream I have made, but so far I have made:
- Cookies and Cream
- Raspberry Sorbet
- Watermelon Sorbet
- Coconut Cream Icecream
And now, Mint Choc Chip!
I adapted the recipe from David Lebovitz, to make it dairy free. Having experimented with soy milks, soy cooking creams and coconut milks and creams, my best results have been a mixture of good soy milk (bonsoy preferrably) with coconut milk. It allows it to be thick and creamy like ‘real’ icecream, but does not overwhelm the flavour of what you are making.
I have combined a mixture of fresh mint and peppermint essence for this icecream as we decided that however wrong it may be, sometimes you just like the fake flavour! Oh and if you want that ‘natural’ green colour, add some food colouring!
The result was so good! A creamy icecream, full of flavour and I am a little ashamed to say that it did not last a week in our house!
Mint Chip Ice Cream
For the mint ice cream:
1 cup (250 ml) whole (or soy) milk
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream (I used coconut milk)
pinch of salt
2 cups packed (80 gr) fresh mint leaves
5 large egg yolks
A few drops of peppermint essence
For the chocolate chips:
5 ounces (140 gr) bittersweet or semisweet chocolate, chopped
1. In a medium saucepan, warm the (soy) milk, sugar, 1 cup (250 ml) heavy cream (or coconut milk) , salt, and mint.
2. Once the mixture is hot and steaming, remove from heat and add the few drops of peppermint essence, cover, and let stand for an hour to infuse the mint flavor.
3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.
4. Pour the remaining heavy cream (or coconut milk) into a large bowl and set the strainer over the top.
5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).
7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer.
9. When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
When finished, cover and freeze until firm.