Oh, goodness, this is delicious!
There have been several times this week that I wished I still had some of this ice cream in the freezer. . .
1. My oldest is back in school. That means the helper and peacemaker is gone for most of the day and his younger brother and sister are a bit lost without him. And I have to pack lunches again- boo!
2. My husband did a fitness challenge at work and did a plank for ten minutes. What?!? I innocently wondered out loud how long I could do a plank and the next thing I knew, I was down at the elementary school doing a six part competition against my friend. It involved a bear crawl 100 yards across a field, pulling a sled 100 yards with 65 pound weights, 100 squats, and more. I will never open my mouth and wonder anything ever again.
3. I had to stop at DSW with all three kids and return a pair of shoes. I also wanted to look down ONE aisle of shoes. But apparently to a five year old boy, if a store has a slatted wall, obviously it’s because they want you to attempt to climb it up to the ceiling. I have a feeling his father would agree. Once I got my son pulled off the wall, the boys thought it would be a great idea to play tag. TEN MINUTES BOYS- that’s all I’m asking for!!
4. Somehow in the process of drying off his hands, my son managed to drop the hand towel into the toilet. . .that he had forgotten to flush. I suppose I should be grateful that he remembered to wash his hands.
5. I have a two year old daughter. Enough said.
And here’s the recipe from Epicurious! We don’t eat a lot of desserts or ice cream, but every once in awhile (see above!) a little treat is necessary. I am lucky enough to have a huge pot of mint growing out on my deck, but if you don’t, this amount of mint can be pricey to buy at the grocery store. I would suggest checking out the farmers market- I’ve seen it for $1 for a large bundle. I also use raw milk and cream.
Isaac Mizrahi’s Mint Chocolate Chip Ice Cream
6 large egg yolks
3/4 cup sugar
2 cups whole milk
2 cups fresh mint leaves, loosely packed
1 cup heavy cream
4 ounces bittersweet chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
1. In large bowl, whisk together egg yolks and 1/2 cup sugar. In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat.
2. Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. Whisk in heavy cream. Cover and chill until cold, at least 6 hours or overnight.
3. Process custard in ice cream maker, adding chopped chocolate during last minute of churning. Transfer to airtight container and freeze until hard, about 3 hours.