Kerby's Culinary Corner
Recipe: Mint Chocolate-Chip Ice Cream
6 large egg yolks
3/4 cup sugar
2 cups whole milk
2 cups fresh mint leaves
1 cup heavy cream
3 drops green food coloring (optional)
4 ounces bittersweet chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
Special Equipment: Ice Cream Maker
In large bowl, whisk together egg yolks and 1/2 cup sugar.
In medium saucepan over 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.
Slowly stir the tempered egg mixture into the hot milk, whisking constantly.
Return to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Strain through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.
Whisk in heavy cream and food coloring, if desired.
Cover and chill until cold, at least 6 hours or overnight.
Process custard in ice cream maker for about 30 minutes, adding chopped chocolate during last minute
Transfer to airtight container and freeze until hard, about 3 hours.
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