Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Rich Mint Chip Ice Cream

Post new topic   Reply to topic    Kitchen Capers Forum Index -> Cold Room
View previous topic :: View next topic  
Author Message

Joined: 19 Sep 2005
Posts: 46

PostPosted: Mon Jan 01, 2007 11:42 am    Post subject: Rich Mint Chip Ice Cream Reply with quote

Original recipe by Alton Brown, slightly edited by me.

3 cups half-and-half (Basically half cream and half milk)
1 cup heavy cream
8 large egg yolks
255 grams sugar
1 teaspoon peppermint oil
85 grams chocolate-mint candies, coarsely chopped

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Make sure you don't overboil - as soon as it starts to simmer - remove from heat!

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. You must be very patient here and whisk till you can see strands.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Very important step and go slowly. This is to prevent your eggs from becoming scrambled eggs! Stir and add slowly using a small ladle and a whisk.

Pour in the remainder and return the entire mixture to the saucepan and place over low heat.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Make sure you check the temperature - don't skip this step.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes.

Add the peppermint oil and stir to combine. You don't add it when it's hot because the oil will evaporate and then the flavour wouldn't be as good.

Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.

Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions.

This should take approximately 25 to 35 minutes.

Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Cold Room All times are GMT + 8 Hours
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group