What better use for your fresh eggs this summer than in homemade ice cream? I love this recipe because it not only uses eggs, but also fresh mint leaves - and we have an abundance of both this time of year. When I saw the recipe in this months's A Taste of Summer publication, I knew I had to try it.
The cool, crisp flavor of fresh mint mingles with dark chocolate in this rich, velvety, creamy ice cream. I used duck eggs, although chicken eggs appear in the original recipe. I also substituted vanilla bean paste for the vanilla extract and used heavy cream instead of half and half. Oh, and I did add some chopped chocolate pieces. But even with all the substitutions, the essence of the original recipe shone through. This recipe is a keeper! There is nothing like homemade ice cream on a hot summer evening.
Mint Chocolate Chip Ice Cream
4 Cups milk (2% okay)
2 Cups heavy cream
50 Fresh mint leaves, bruised a bit
1 1/2 Cups sugar
1 teaspoon salt
4 Egg yolks (I used 4 duck egg yolks)
2 teaspoons vanilla bean paste
1/2 Cup chopped dark chocolate
Meanwhile, whisk the sugar, salt and egg yolks in a medium bowl. Slowly add some of the warm milk mixture to the egg mixture, whisking to combine, then pour the egg mixture into the saucepan with the remaining milk mixture and cook for two minutes over medium-low heat, whisking constantly.
Remove from heat, whisk in vanilla bean paste, and pour the mixture into a bowl. Refrigerate until completely cooled. Once cool, pour into your ice cream maker and follow the manufacturer's instructions.
|-Steep fresh mint leaves in simmering milk and cream-|
|-Whisk together sugar and egg yolks-|
|-Strain mint leaves, then combine yolk mixture with milk mixture and cook a bit longer-|
|-Process in ice cream maker then transfer to freezer-safe container-|
|-Freeze until firm, then enjoy!-|
My recipe was adapted from the recipe found in Bonnie Plants' A Taste of Summer in conjunction with P. Allen Smith.
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