As I mentioned before, Mike got me an ice cream maker for Mother’s Day, so I was really excited to try it out. We’ve experimented with a few different ice creams, with varying results. But this recipe was a total winner. I’m thinking I could use it as the base for a lot of other ice creams (with fruit, nuts, caramel, really any toppings).
This is one of those recipes that succeeds because it’s simple and uses high-quality ingredients. We’ve found that even though it’s a little scary, it pays to use egg yolks in your ice creams to achieve that authentic creaminess.
The recipe I used comes from the Nourished Kitchen, a site that my yoga teacher has recommended several times. The flavor of the fresh mint comes through without being overpowering and the flecks of vanilla bean add that classic vanilla taste.
The only thing I changed was to add 1/2 cup of Scharffen Berger chocolate chunks so it became mint chip ice cream. I didn’t think you could have mint ice cream without the chocolate, and we just happened to have that bag of chocolate chunks in the cupboard.
The technique is pretty simple. You heat the cream and milk just until they start to bubble and then you stir in some honey to sweeten it up. Isn’t that awesome? No refined sugar, just honey.
Then you add in your mint leaves and vanilla bean and let that steep for 20 minutes.
Then you strain out the leaves and refrigerate the cream for at least two hours. After that, you whisk in the egg yolks so it becomes nice and thick.
Then you’re ready to add it to the ice cream maker. Ours makes ice cream in about 20-30 minutes.
We usually put our ice cream back in the freezer for another hour or so to let it harden before we eat it. This batch turned out perfectly after a little extra freezing. I think we will be eating this all summer!