Mint Chocolate Chip Ice Cream Sandwiches

This is the first time I’ve ever made ice cream, and since I don’t own an ice cream maker I figured the Food Lab method was the way to go (recipe: http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html). I modified the recipe slightly to incorporate mint and chocolate chips. I’m not sure why, but my end result was very creamy and not very icy. It started to melt almost immediately, and I’m not entirely sure where I went wrong. On the plus side, the flavor was spot on, with the mint offering a nice fresh taste without being overwhelming. The chocolate chip cookie recipe is my favorite standby, the one right off the back of a package of Hershey’s chocolate chips.

Mint Chocolate Chip Ice Cream:

12 oz. Evaporated Milk

½ cup loosely packed mint leaves

8 egg yolks

1 cup sugar

2 teaspoons vanilla extract

¼ teaspoon kosher salt

Green food coloring

2 cups heavy cream (divided)

3.5 oz chocolate, chopped (I used Ghiradelli 72% cacao)

Rinse the mint leaves, dry them off, then place in a pot with the evaporated milk. Heat over medium until the liquid simmers (don’t put the heat too high, or the milk will scorch), then remove from heat and let steep for 20 minutes.

While the evaporated milk is infusing, fit your stand mixer with the whisk attachment. Separate your egg yolks, and add to the bowl of the mixer along with the sugar, vanilla, salt, and 5 drops of green food coloring. Whisk over medium for 4 minutes, until:

A)   The mixture coats the back of a spoon

B)   You can run your finger through that coating without it running together

Set the egg mixture aside. Strain the evaporated milk mixture, and add the milk, sans mint leaves, back to your saucepan. Heat over medium until it returns to a simmer. Slowly add the simmering milk to the egg mixture, whisking constantly, until incorporated. Don’t add the milk too fast, or you’ll end up with scrambled eggs.

Transfer the mixture to a saucepan and heat, whisking constantly, until the mixture hits 180°F. Again, heat slowly so it doesn’t scorch, whisk constantly and don’t let it get too hot or you’ll have scrambled eggs. Chill the mixture completely.

Beat 1 cup heavy cream until doubled in volume. Fold into the egg mixture until incorporated. Pour the mixture into 2 ice cube trays, and freeze for at least 4 hours.

In a food processor, add the ice cream mixture and the remaining cup of cream. Process until smooth, about 30 seconds.  Fold in the chopped chocolate, and place the mixture in a 1 quart container, freezing for at least 4 hours before serving.

Hershey’s Chocolate Chip Cookies:

2 ¼ cups flour

½ teaspoon salt

1 teaspoon baking powder

1 cup/8 oz/2 sticks butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (one 12 oz. package) chocolate chips

Mix the flour, salt, and baking powder together in a bowl. In another bowl, or a stand mixer, beat the butter, sugar, brown sugar, and vanilla together for 3 minutes, until creamy. Add the eggs and beat for 2 minutes more. Gradually add the flour mixture, beating well to incorporate. Fold in the chocolate chips.

Preheat the oven to 375°F. Prep your baking sheets, and drop the cookie mixture onto the sheets, 1 to 2 tablespoons for each cookie depending on how large you want them. Make sure the cookies aren’t too close together, especially if you’re making larger cookies. Bake for 8 to 10 minutes, until lightly browned around the edges. Cool on the sheets for 2 to 3 minutes, then remove to wire racks to cool.