Yesterday was a big day in Sweet Pea’s Kitchen. It marked my two year blog anniversary! 😀 I really can’t believe that it has been two years since I started this blog. If you have followed me on my daily adventures in the kitchen, then you have seen 679 different recipes. In case you missed any of them, you can always access all of the recipes from the Recipe Index. The first recipe that I brought to you was Roast Chicken with Balsamic Bell Peppers. The picture is terrible, but since it was the very first recipe I shared I don’t have the heart to redo the picture. If you have tried any of my recipes, I would love to hear how they turn out for you! Drop me a comment and let me know how it turned out or you can even upload a picture over on the Facebook Fan Page for Sweet Pea’s Kitchen!
Since many of us in the United States have been in the middle of a heat wave, I thought I would bring you a recipe that is guaranteed to cool you off this summer. Mint chocolate chip ice cream! Mint and chocolate are a marriage of flavors made in heaven. It is one of my favorite combos right after chocolate and peanut butter. This is actually the second time that I have made Mint Chocolate Chip Ice Cream, the first recipe I did not share with you because nobody in my house liked it. It was a recipe by David Lebovitz, which if you follow my blog you know how much I love his ice cream cookbook The Perfect Scoop. I picked the recipe because it used fresh mint and I thought what better way to make Mint Chocolate Chip Ice Cream then to use fresh mint instead of extract. Well, boy was I wrong! They took one bite and the response was, “well that is interesting!” Not exactly what I was looking for. I actually ended up throwing the entire batch out! It was too “woody” and “herby” for my family. They wanted the Mint Chocolate ice cream that we are all used to, so I went on the search again for the perfect recipe. I finally decided on this recipe from Michelle over at Brown Eyed Baker. I have never tried a recipe from her blog that I have not absolutely loved so I knew it would be a hit with my family. In fact as soon as it was done churning it, my husband was right there waiting for a taste. Needless to say it was a hit! 🙂 Rich and creamy mint ice cream packed with ribbons of dark chocolate…need I say more?
One Year Ago: Lemon Berry Tarts
Two Years Ago: Chicken with Balsamic Bell Peppers
Mint Chocolate Chip Ice Cream
- 1 ½ cups heavy cream
- 1 ¼ cups whole milk
- 1 cup sugar, divided
- Pinch of salt
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 to 1½ teaspoons mint extract
- 3 drops green food coloring (optional)
- 3 ounces bittersweet or semisweet chocolate, finely chopped
- 2 teaspoons canola oil
- Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
- In a medium saucepan over medium heat, heat the cream, milk, 3/4 cup sugar, and salt stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
- While the milk mixture is warming, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
- Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
- A few minutes before you plan to churn the ice cream, place chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
- Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
- Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
Yields: 1 quart