MINT CHOCOLATE CHIP ICE CREAM
We recently received a huge bunch of mint in our CSA share. Three things come to mind when you think of mint: mint juleps, mojitos, and mint chocolate chip ice cream.
Since my husband is in the middle of studying for his boards, I knew he wouldn’t be interested in drinking. Also, mint chocolate chip ice cream is one of my favorite things ever. So really, the choice was pretty obvious: mint chocolate chip ice cream.
Mint Chocolate Chip Ice Cream: this is the mintiest chocolate chip ice cream out there! A perfectly smooth and creamy base infused with extra mint flavor and just the right amount of chocolate chips. {Bunsen Burner Bakery}
In a sea of zucchini and kale, “having” to make ice cream to use up a CSA share? Yes, please! I used apple mint for this recipe, since it’s what we received in our CSA share. You can also use chocolate mint (my favorite!) or peppermint – but avoid spearmint if you want a classic mint chocolate chip flavor.
Let’s talk about what makes this so good: real mint, seeped in cream and sugar. Step away from the bottle of mint extract. Back away slowly, and pick up some mint leaves. I promise, you will be blown away.
The base is amazingly smooth and creamy, thanks to an extra high percentage of heavy cream. The mint flavor is out of this world. There is the perfect ratio of chocolate chips to provide a little crunch and flavor, but not so much that the ice cream becomes more chocolate than mint.
Mint Chocolate Chip Ice Cream: this is the mintiest chocolate chip ice cream out there! A perfectly smooth and creamy base infused with extra mint flavor and just the right amount of chocolate chips. {Bunsen Burner Bakery}
And a few drops of green food coloring, because I firmly believe in that slightly nuclear green hue for my mint chocolate chip ice cream.
My husband, however, thought the mint was a little too overpowering. He is not, however, generally a fan of mint chocolate chip ice cream – so I don’t really think he has a valid opinion on this. 😉 It’s still his favorite thing I’ve made from our CSA share, though!
INGREDIENTS:
DIRECTIONS:
for full instruction please see : www.bunsenburnerbakery.com
Since my husband is in the middle of studying for his boards, I knew he wouldn’t be interested in drinking. Also, mint chocolate chip ice cream is one of my favorite things ever. So really, the choice was pretty obvious: mint chocolate chip ice cream.
Mint Chocolate Chip Ice Cream: this is the mintiest chocolate chip ice cream out there! A perfectly smooth and creamy base infused with extra mint flavor and just the right amount of chocolate chips. {Bunsen Burner Bakery}
In a sea of zucchini and kale, “having” to make ice cream to use up a CSA share? Yes, please! I used apple mint for this recipe, since it’s what we received in our CSA share. You can also use chocolate mint (my favorite!) or peppermint – but avoid spearmint if you want a classic mint chocolate chip flavor.
Let’s talk about what makes this so good: real mint, seeped in cream and sugar. Step away from the bottle of mint extract. Back away slowly, and pick up some mint leaves. I promise, you will be blown away.
The base is amazingly smooth and creamy, thanks to an extra high percentage of heavy cream. The mint flavor is out of this world. There is the perfect ratio of chocolate chips to provide a little crunch and flavor, but not so much that the ice cream becomes more chocolate than mint.
Mint Chocolate Chip Ice Cream: this is the mintiest chocolate chip ice cream out there! A perfectly smooth and creamy base infused with extra mint flavor and just the right amount of chocolate chips. {Bunsen Burner Bakery}
And a few drops of green food coloring, because I firmly believe in that slightly nuclear green hue for my mint chocolate chip ice cream.
My husband, however, thought the mint was a little too overpowering. He is not, however, generally a fan of mint chocolate chip ice cream – so I don’t really think he has a valid opinion on this. 😉 It’s still his favorite thing I’ve made from our CSA share, though!
INGREDIENTS:
- 6 egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups fresh mint leaves
- 5 drops green food coloring
- 8 ounces dark chocolate, chopped
DIRECTIONS:
- In a medium bowl, whisk together egg yolks and sugar.
- In a heavy saucepan over medium low heat, stir together milk and cream. Add in mint leaves, slightly bruising leaves by crunching in a fist. Heat until steaming (not boiling!).
- ........................................
for full instruction please see : www.bunsenburnerbakery.com