One of my biggest weaknesses is ice cream; I love it. Fruity, chocolaty, nutty, plain old vanilla – sign me up, man.
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I’m making about two quarts of ice cream every week or two, but because it’s homemade with organic, real ingredients, it’s not nearly as unhealthy as the store-bought nonsense. It’s still a lot of sugar, even if I use sucanat, honey, or another real sugar product, so I’m going to experiment with stevia.
I thought I’d share with you my recipe for chocolate mint ice cream, which I think I might have perfected last night.
If you aren’t wild about mint, leave it out and optionally add something like coffee, hazelnut, or almond extract.
3 1/2 cups heavy cream
1 1/2 cup whole milk
1 1/8 cup cocoa powder
1 cup sugar
1 tablespoon pure vanilla extract
1 – 2 teaspoons peppermint extract (as your taste prefers)
Since we’re using our own backyard eggs, I don’t feel the need to cook the eggs at all – I know with certainty they’re safe. However, if you’re using commercial eggs, you will want to cook the mixture and then cool it before processing.
In a large bowl, mix the milk and sugar together until the sugar has completely dissolved. I use a flat whisk, which takes only a couple of minutes, but you can also use a mixer. We’re not adding the cream at this point, because it will begin to turn into whipped cream.
If you’re using eggs you trust, you may skip to the NEXT STEP.
If using commercial eggs, you’ll need to cook your mixture. You may also omit the eggs entirely, but it will lead to a less-rich final product. Mix all ingredients except the eggs and the flavorings together in a large pot. Heat over medium-low until nearly simmering, stirring almost constantly to prevent scalding.
As the mixture is coming up to heat, scramble the eggs together in a medium bowl. When the heated mixture is simmering, take a ladle full of the hot mixture and slowly pour it into the eggs while stirring quickly. We’re tempering the eggs so they won’t clot up when added to the hot mixture. When the first ladle has been incorporated, add another in the same fashion, then add the eggs into the heated mix.
Cook while stirring constantly for five minutes, then remove from heat. Add the flavorings you’d like and put into the fridge to cool completely. When cool, add to your ice cream maker and follow its instructions.
NEXT STEP for non-commercial egg users:
Mix everything into a large bowl until well-combined, then pour into your ice cream maker and follow the instructions (see how much easier things are when we use food we can trust?)
This ice cream is rich, decadent, and delicious. There is both a strong chocolate flavor, and a delightful minty component. The eggs give it an almost custard-like texture.
We think it’s pretty spectacular – if you try it, let me know what you think. 🙂