Mint Chocolate Chunk Ice Cream

If you can believe it, I was never a big fan of mint. When I was a kid I hated anything with the slightest hint of mint. Believe it. You can see where I’m going with this...

It blows my mind how many foods I didn’t like as a child, considering how much I now profess my undying love for them. Forbidden foods that wouldn’t make it past my picky trap as a kid?

Meat (except the ground up, super processed, exceedingly disgusting kind)
Poultry (absolutely none of it)
Fish (except tuna, canned of course)
Avocado (because my sister didn’t like guacamole and I idolized her)
Eggplant
Polenta
Pine nuts
Caraway seeds
Bok Choy
Mint-flavored anything

Those are the stand-outs. I’m sure given inputs from my family, that list would double. Now? Avocado is my fatty fatty fat fat of choice in any application I can squeeze it into. There’s no animal, bird, and swimming creature I can think of that I wouldn’t try and most likely enjoy (except the taboo ones like dolphin!). I love it all. And life is so much easier when you’re a good eater. I am no longer the soup and salad cheap date my best friend’s mom said I was when I was 14. That’s a lie, I totally am. Good soup and salad is the ultimate. Course, nowadays salads aren’t the cheap date entree they used to be. Don’t even get me started.

Am I totally weird in my taste bud 180? Are there foods you hated as a child, genuinely gave a second chance to as an adult, and to this day cannot stand? Odd psychological circumstances not withstanding. I’m curious only because I can’t relate! I know my sister now crushes on guacamole as hard as I do. Husband never had a food he wouldn’t eat growing up. His parents were lucky.

Even though I now have nothing but love for mint, I wouldn’t say it’s high on my list for devoted enthusiasm. Though let’s face it, when it comes to food, I can still scrounge up a fair amount of enthusiasm even for the very bottom. I’ve come to realize it depends on the execution. While on my tour at the Theo Chocolate Factory, we got to try a rather pathetically small portion of a truffle. Husband chose mint. At first I was disappointed by his selection because I knew he’d want to share and have half of my fig & fennel truffle, and what’s so special about a mint truffle? And this is why I should always listen to Husband. My truffle was only just ok, but that mint? Amazing! It tasted like someone wrapped a square of soft chocolate in a mint leaf. In a good way. No mint extract or anything artificial. When we were trying to narrow down our purchases in the store (we started with one of every item sold in the store, and took things out of the basket from there...), we found a section of chocolate that was, well, basically like the remnants section of a fabric store. It was plastic bags full of the odds and ends of chocolate bars. Not pretty, not packaged, but cheaper and just as delicious. And they happened to be the mint flavor that day. Score!

You can see where I’m going with this.

This ice cream was born of a half-eaten bag of mint chocolate bar bits and 5 leftover egg yolks. Of course it was. It’s a chocolate ice cream base, because Husband doesn’t feel like he’s eaten dessert unless chocolate was overwhelmingly featured in every aspect involved. I don’t know why he even bothers. He should just eat a whole bar of chocolate every night. He’d probably complain it needed more chocolate. This is the guy who claims to love garlic, but aside from eating a straight clove, can never seem to taste it. But just chocolate wasn’t special enough for my special chocolate. I wanted to capture and bring out the mint essence. Without the fake stuff.

Pay no attention to that vanilla extract behind the curtain! Not everyone can afford vanilla beans!

Luckily, making mint chocolate ice cream is just as easy as making chocolate ice cream. There’s just the easy added step of steeping fresh mint leaves in the heavy cream while you warm it up. I actually ran out of time while attempting my ice cream base one evening after work, so my cream and mint actually got it on in the fridge, overnight. If you can swing it, the longer you can let them get to know each other, the mintier you end cream will be. But it really needn’t be a 3 day process. I’m confident a few minutes while it warms is plenty for those minty oils to work their devilish ways.

This ice cream turned out so good. So good. Like the kind of good where you take a minute to marvel that it actually came from your own two hands. I finally get mint chocolate. What all the rage is about. It’s the creamy, bittersweet taste from any good chocolate ice cream, plus this amazingly refreshing, fragrant essence of mint. It’s a natural pairing. Like chipotle and chocolate. I majorly heart that too. Essence.

I might be a bit obsessed with essences lately.

I was concerned the mint chocolate chunks from the leftover bars would get lost and wasted, but it was all for naught. Every bite with a chunk was that much mintier and more delicious. Definitely better than just eating it straight up. Would I make this ice cream with only regular chocolate chunks? Heck yes! The ice cream holds its own in the mint department, for sure. And regular chocolate chunks are still a nice textural contrast. Gotta have some crunch.

Give it a try! I hear it’s national ice cream month or something. Though I’m pretty sure every hot day of summer is national ice cream day, whether it falls in June or August. So says my ice cream maker. 

PS: Can we just not even talk about these pictures?  Ice cream food styling is just beyond me without a real ice cream scoop and cute clear vessel.  Pretty pics just ain't happening.

Mint Chocolate Chunk Ice Cream
Adapted from Annie’s Eats Chocolate Ice Cream Recipe

Makes ~ 1 ½ quarts

Ingredients:
2 cups heavy cream
¼ cup fresh mint leaves
3 TB Dutch-process cocoa powder
5 oz. bittersweet chocolate, finely chopped
1 cup whole milk
¾ cup sugar
Pinch of kosher salt
5 large egg yolks
½ tsp vanilla extract
2 TB bourbon
1 cup good chocolate bar (preferably mint flavored), chopped into chunks

Directions:

1. Massage the mint leaves in your hands a bit to release the oils, and then combine them with the cream in a medium saucepan over medium-low heat. Let the mixture warm up and infuse for at least 20 minutes. I let it sit overnight for ultimate mint flavor.
2. Pull out the mint leaves, and wring them out to get every drop of mint flavor in the cream. Increase the heat to medium-high, add the cocoa powder, and whisk until it is fully dissolved. Once the mixture comes up to a bare boil, reduce the heat back to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the bittersweet chocolate and whisk until it is melted and smooth. Transfer this mixture to a medium mixing bowl, and set a fine mesh strainer over the top.
3. In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium heat. In a small mixing bowl, whisk together the egg yolks. When the milk mixture is warm (not quite to a boil), temper the eggs by very gradually whisking the milk mixture, a little at a time, into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium heat, stirring constantly and scraping the bottom and sides of the pan with a spatula, until the mixture is thick enough to coat the back of the spatula (or 170-175° F on a thermometer). Remove it from the heat, and pour the mixture through the strainer into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract and bourbon.
4. Cover with plastic wrap and chill overnight in the refrigerator. Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Once churned, add in the mint chocolate pieces. Store in an airtight container and freeze.

Spiced Up Frozen Treat, and a Winner!

Recipe below: Cardamom Peach Buttermilk Sherbet

Let’s get right to it, shall we?  We have a winner!  Congratulations lmurley2000, you are the lucky winner of a $40 gift certificate, courtesy of CSN Stores!  A big thanks to everyone who entered!  It was fun and informative for me to read what recipes have connected most with you.

 

Sad you didn’t win?  Don’t be!  I've got something to cheer you up.  Erm. Well actually, this will only cheer you up if you own an ice cream maker...or if you know someone who has one you can steal borrow....or if you live in San Diego and don't mind stopping by my house.  Otherwise, you're totally out of luck.  Bummer!  And also, if you've got the funds, buy one!  You will not be sorry.  Trust me.  My freezer hasn't been without some form of frozen treat since I got mine.

If you are the lucky owner of your very own shiny ice cream maker (or have the means to acquire one), do I ever have a treat for you - in the form of sherbet!

*crickets*

What?  Sherbet doesn’t get your heart pumping?  Right.  Because you haven’t had this sherbet.  One bite, and I guarantee the mere mention of this frozen treat will set your heart aflutter from now on.  And what the heck is sherbet anyway?  And what’s the difference between the names of all those mixtures you churn in an ice cream maker and enjoy frozen?  Well, being far too lazy to look it up speaking from my rear end vast culinary knowledge, I can tell you that ice cream is cream based (and if you consider frozen custard also ice cream (which I do (because who responds “I do! I do!” to the question “Who wants frozen custard?!” (but frozen custard is by far the superior product, calories aside (can you still read this? (let’s see if I can properly unparenthesize myself here…)))))yaaaay), frozen yogurt is yogurt based, sherbet is milk based, and sorbet is the kind of “everything else” category but that I most associate with juice. Do I have that right?

So, if you were able to navigate that bit of mental fun, you know that sherbet is just a milk based ice cream like dessert.  I know. That’s not titillating you yet.  But this doesn’t just use any old milk…it uses buttermilk.  Squeee! 

…

Squee…? Really?  Still nothing?  Ok, maybe I’m alone in my complete obsession with all  things buttermilk – it’s tangy in a good way and tenderizes like nobodies business – but trust me, it definitely brings something special to the sherbet party. 

Originally this started out as just a good ol’ peach buttermilk sherbet.  With peaches at their absolute peak right now in San Diego, this recipe practically jumped off the screen at me.  I had the mixture fully processed and ready for its chill when I had an idea.  The flavor was good of course – you can’t go wrong with peaches and buttermilk – but it could use a little kicking up.  I need spice in my life wherever I can get it!  And there’s a certain spice that I’ve found pairs beautifully with peaches – cardamom! 

Yes, cardamom.  That scary spice I was touting when I made zucchini bread.  I said then that having this spice in your pantry would pay off, and here’s where!  If you’ve never tried peaches and cardamom together, I would highly recommend you make it your life’s mission.  Starting now.  Peaches have this light and delicate flavor that is almost floral, and cardamom has the amazing ability to really stand out as an identifiable flavor without overpowering the more delicate flavors of, say, a peach!  Move over cookies and milk, get a room peanut butter and jelly, peaches and cardamom are here!

So now when I say cardamom peach buttermilk sherbet, does that beeping heart rate monitoring machine thingy they use in tv hospital dramas start beeping a little faster?  Phew!  Finally!  Because let me tell you, this sherbet is awesome.  It's super creamy and the flavor is out of this world.  The buttermilk adds a nice compliment to the peach, again, without overpowering its delicate flavor, and adds a little complexity that keeps it from being boring.  I added a little cinnamon with the cardamom because I thought it rounded out the flavor nicely and didn't make the cardamom so much of a shock to the palette.  And since this uses milk instead of cream, you get the bonus of a healthier dessert!  Adding a little alcohol helps keep the texture soft and creamy because it doesn't freeze (at freezer temps anyway).  I chose a spot of rum because that's what got my taste buds dancing at the time, but you could always swap it out for a tablespoon or two of vodka for the same effect without the flavor. 

So did I do it?  Did I cheer you up?

Cardamom Peach Buttermilk Sherbet

Adapted from Martha Stewart

Makes about 1 quart

4 large ripe peaches, pitted and cut to bite-sized pieces

1/2 cup sugar

1/4 cup honey

2 TB light corn syrup

3 TB fresh lemon juice

1/2 tsp vanilla extract

1/2 tsp kosher salt

1 tsp ground cardamom

1 tsp ground cinnamon

1 1/2 cups buttermilk

1/2 cup whole milk

1/4 cup light rum

1. In a saucepan over medium heat, bring the peaches, sugar, and honey to a gentle simmer. Turn the heat down to low, cover and cook until peaches are soft, about 20 minutes. Remove the saucepan from heat and let cool 10 minutes. Once cooled, puree the peach mixture in a food processor.  You can strain the mixture at this point through a fine mesh strainer if you would like, but I wanted the solids.
2. Transfer the peach mixture to a medium bowl and whisk in the corn syrup, lemon juice, vanilla, salt, cardamom, and cinnamon.  Add the buttermilk, milk, and rum. Cover, and refrigerate for about 4 hours (or until it is chilled under 40 degrees).
3. Slowly pour the sherbet mixture into your ice cream maker and churn until thickened and delicious.  Transfer to an airtight container and store in your freezer.

Note: Make sure to chill the mixture to the proper temperature, or it won't churn up nice and creamy, but will instead freeze up icy.  Just be patient!  I actually over-churned this (as in, it churned too long and then melted back to a liquid) on my first attempt and I had to refreeze my ice cream bowl and try the whole thing again the next day!  Good thing it was worth the wait!