Fresh Vanilla Mint Ice Cream Food

FRESH MINT ICE CREAM

Steps:

• Put the milk, salt, sugar and 1 cup of the heavy cream in a pot and heat over medium-low heat, stirring often, until everything combines. Add the mint leaves and stir to get them all wilted in the hot milk. Turn off the heat, cover the pot and let the milk return to room temperature. When it hits room temperature, chill overnight in the fridge.
• The next day, strain the mixture through a fine-meshed sieve. It's OK if a few tiny mint leaf specks get in there. Reheat the mixture over medium-low heat. Whisk the egg yolks in a bowl. In another bowl, pour in the other cup of heavy cream and set the fine-meshed strainer over it.
• When the mint-cream mixture is hot, about 150°F, you are ready to temper your eggs. With one hand whisking the eggs, slowly pour in a ladle of the hot cream. Do this three times total, whisking and pouring the whole way. Then pour the egg-cream mixture into the pot and stir to combine.
• Cook the mixture slowly, stirring often, until it thickens enough to coat the back of a spoon, about 160°F. Pour it through the strainer into the bowl with the other cup of heavy cream; doing it this way cools the mixture quickly. Chill everything down and churn according to your ice cream maker's directions.

MINT ICE CREAM

Steps:

• Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MINT SYRUP FOR VANILLA ICE CREAM

Steps:

• In a small saucepan over medium-high heat, bring water to a boil and add the sugar. Add fresh mint leaves (or mint flavoring -- your choice). Simmer until thickened. (About 10 minutes.) Your are looking for a temperature of 223-235* F which is the "thread" stage
• Strain out the leaves if desired. Transfer syrup to a small metal or glass bowl or boat and let sit for 10 minutes. Can be used warm in this dish, but any extra can be cooled and stored in a covered container for up to one month.
• NOTE: Can also be made with Creme de Menthe which is how I was first introduced to it many years ago

FRESH MINT ICE CREAM

Steps:

• Begin by washing your pre-measured mint leaves carefully to remove any dirt, insects, or debris they may have on them.
• Strain the leaves and pat them dry with a clean cloth or paper towel.
• Add the strained mint to the cup of whole milk in a small saucepan. Heat the milk over medium-low heat. It should be steaming but not boiling.
• Turn off the heat, cover the milk and mint leaves with the lid, and let it steep for at least two hours. You can let it sit for up to 24 hours, but be sure to refrigerate it after the first two.
• When the mint leaves are done steeping, pour the milk through a fine-mesh sieve and into a bowl to remove the leaves. Set the milk aside.
• Beat the egg yolks in a small mixing bowl until they are smooth.
• In a medium sauce pan, heat the cream and sugar together until it is steaming and the sugar has dissolved. It shouldn't be boiling.
• With a ladle, slowly drizzle some of the hot cream into the egg yolks. Whisk while you pour to avoid cooking the eggs.
• Once you've added about ½-¾ cup of hot cream, whisk the egg and cream mixture back into the sauce pan.
• Cook the custard over medium or medium-low heat until it thickens, stirring constantly with a rubber spatula or wooden spoon. Avoid letting the custard bubble and boil, as it can curdle the egg yolks.
• Allow the custard to continue cooking until it is thick enough that you can run a finger across the spoon and see the trail you left. If it is runny and covers up where your finger crossed the spoon, continue to cook it for a few minutes more.
• Place a sheet of plastic wrap directly on top of the custard and refrigerate it until it is completely chilled. This will take several hours, and it will thicken as it gets colder.
• Prepare your ice cream freezers according to it's directions. If you need to put the machine's container in the freezer, make sure to do that the day before you are planning to churn the ice cream.
• Assemble the ice cream machine, turn it on to begin churning, and pour the chilled mint custard into the bowl.
• Allow the ice cream to churn for about 30 minutes, or until it's nearly at a soft-serve stage.
• In a microwave safe bowl, melt down 3 oz. (about 1/2 cup) of the chopped chocolate with the coconut oil. Heat it in 20-30 second increments, stirring after each to keep the chocolate from scorching.
• Once the chocolate is all melted, drizzle it slowly into the ice cream while it's churning. The chocolate will harden and distribute in tiny, crunchy bits.
• Remove the ice cream from the machine and immediately scoop it into a freezer-safe dish.
• Freeze the ice cream until it's firm. This will take at least six hours, but it's better left overnight.
• Pour the cooked custard through the sieve and into a clean bowl to remove any bits of cooked egg that may be in it.

FRESH MINT & CHOC CHIP ICE CREAM

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

FRESH SPEARMINT ICE CREAM

Steps:

• Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.
• Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.
• Meanwhile, whisk together eggs and sugar in a medium bowl.
• Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
• Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).