Serious Eats: Recipes
Marvelous Mint Ice Cream
I recently became the proud owner of a Cuisinart ICE-20 Automatic 1-1/2 Quart Ice Cream Maker. And just in time, too. The weather is getting even warmer, and I've already spent a small fortune at my local frozen yogurt joint. From now on, my frozen desserts will be homemade creations—some classic, some crazy; some super-healthy, some serious splurges; but all totally delicious.
For my ice cream maker's inaugural churn, I wanted to make a simple, old-fashioned flavor. But it also had to be a bit exciting. I wasn't going to settle for straight-forward chocolate or vanilla, but I didn't want to push my luck with a wacky flavor, either. Amazing as Cinnamon-Fig Swirl and Chocolate Stout sounded, I was afraid the recipes might not work, and therefore leave me discouraged.
After much consideration and recipe comparing, I settled on a fresh mint ice cream with semisweet chocolate chunks. I adapted the recipe from designer Isaac Mizrahi's version on Epicurious.com. (The only change I made was to omit the green food coloring. Who needs it? The mint leaves impart a gorgeous, pale green hue on their own.)
A basic combination of egg yolks, whole milk, sugar, and heavy cream, the recipe couldn't have been easier. And the results were absolutely fantastic. Light and sweet with a delicate-yet-obvious mint flavor. My one caveat—and I can't believe I'm writing this—there was too much chocolate. At times I found myself digging around the carton with my spoon, looking for a spot that wasn't completely filled with chunks. I wanted the chocolate to subtly enhance and compliment the mint, but instead it was a bit overpowering.
It's a small problem in an otherwise flawless recipe, however, and one that I've fixed in the version below by halving the amount. Enjoy!