• 2/19 Chocolate Mint Day 5

    From Dave Drum@1:3634/12 to All on Thu Feb 17 14:45:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Isaac Mizrahi's Mint Chocolate Chip Ice Cream
    Categories: I scream, Chocolate, Herbs, Dairy
    Yield: 3 Servings

    6 lg Egg yolks
    3/4 c Sugar
    2 c Whole milk
    2 c Fresh mint leaves; loose
    - packed
    1 c Heavy cream
    3 dr Green food coloring
    4 oz Bittersweet chocolate;
    - coarse chopped
    4 oz Semisweet chocolate; coarse
    - chopped

    SPECIAL EQUIPMENT: ice cream maker

    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.

    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 and food coloring. Cover and chill
    until cold, at least 6 hours or overnight.

    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.

    YIELD: Makes about 1 1/2 quarts

    Isaac Mizrahi

    Epicurious | September 2007

    RECIPE FROM: https://www.epicurious.com

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