Homemade Mint Chocolate Chip Ice Cream
Eggless Mint Chocolate Ice Cream made with fresh mint leaves and shavings of rich dark chocolate…
Mean Lean Ice Cream Machine!
…made in my new ice cream machine! How cool is that guys! I´m super excited! As much as I like making my super easy, two ingredient, no churn ice cream. I also have wanted, for the longest time, to make ice cream in an ice cream maker! The real stuff. I´m very much into artisan and homemade desserts and this is just that *smile*.
Oh man this ice cream is good! The real deal!
Photo Shoot Disaster!
Try taking photos of ice cream on a very hot day.. Oh man it´s not easy! I had the ice cream ready (scooped on the cone and all) left in the freezer overnight, and still it melted during the photo shoot..
It´s hot here.. very hot.. two weeks into this hot Summer weather and I´m already complaining. Is that bad? I guess it is because I was so excited to welcome the warmer weather and now I´m so over it. You see I like warm but not hot.. Extreme temperatures don´t do it for me.. I need normal. Give me normal!
It´s not working!
So I thought I would share these reasons by Bon Appetít why your homemade ice cream might have failed (these are super helpful tips):
1. For an ice cream machine to work properly, it has to be cold. Ice cold. Like, rock-hard, frozen-solid cold. A 30-minute dip in the freezer won’t do the trick, so plan ahead and chill it properly before starting a batch. Otherwise, you’ll end up with a slightly agitated soupy mess—not the frozen treat of our dreams. Also, says executive editor Christine Muhlke, be sure that your machine is completely dry before filling it. A little water around the sides will freeze and halt the motion of the machine. No motion means no churning, and no churning means, well, you guessed it: no ice cream.
2. A good ice cream starts with an expertly made custard base. To achieve this, the milk and cream are combined with sugar and cooked over the stovetop. Egg yolk is whisked in and the mixture is cooked slowly until it thickens. But cooking the custard too hot or too quickly will cause the egg to scramble, rather than transform the dairy into a velvety sauce. To avoid scrambled-egg ice cream, keep the heat below medium, and stir it constantly with a rubber spatula, being sure to scrape the sides of the pan as you stir. Test the mixture often by coating the back of a spoon with the sauce. Run your finger across the custard, and if the line is thick enough that it stays put without dripping or running, it’s done—remove it from the heat.
3. A little ice cream is good, so a lot of ice cream is great. We’re all for as much of the stuff as possible, but Muhlke warns against being overzealous: Filling your machine with too much custard will cause the mixture to slop out the sides as it freezes and expands. (The same rule applies, by the way, to food processors and blenders: Never overfill!) Buy a bigger unit or make it in batches, but definitely don’t pack your machine more than two-thirds full.
4. Think you can cut calories by using milk with a lower fat content? Think again. Perry says that the best combination of dairy for a creamy, dreamy ice cream is whole milk mixed with cream. Would half-and-half work? Perry steers clear as a result of the chemical stabilizers often found in it. Consider this: Ice cream is an opportunity to indulge, so don’t skimp on the good stuff.
5. Mix-ins are of extreme importance. Both Perry and Muhlke are fans of the post-machine addition—meaning, those chunks of cookie dough, chocolate chips, and nuts should be folded in once the machine has been turned off. And unless you like sinking your teeth into a rock-hard frozen strawberry, make sure your chunks are small enough to eat without chewing. If it’s a swirl you’re after, says Perry, be sure to cook it, lest it gets icy and frozen solid. Cooking fruit into a jam is a fine idea, and if you’re looking for a peanut buttery streak, cook it with a little cream—the addition will keep the nut butter from becoming too hard. Once you’ve cooked your swirl-in (fudge, jam, caramel, whatever), wait until the machine’s stopped. Transferring it from the base of the machine to its storage container will be just enough to mix it in properly.
6. Congratulations! You made ice cream! We’re sure you can’t wait to dig in, but a little patience and prudence is a must here. Many people over mix the ice cream, attempting to freeze it and get it super-chilled right in the machine. This is a big “don’t,” as overmixing will cause the ice cream to turn, well, icy. “Ice cream’s optimal texture doesn’t happen in the machine—it happens in the freezer,” says Perry. So if it’s a smooth, rich, cold, firm—yet pleasantly scoopable—treat you’re after and not a lukewarm, soupy one, process it until just-done, and give it a couple of hours to firm up in the freezer.
7. Once ice cream is properly chilled, it should be firm but not a solid, concrete-like mass. Let it sit at room temperature for about five minutes (yes, we know: So much waiting!), and then use a wet—not hot—scoop to dole it out. A wet spoon will slide in easily; a hot one will just melt it into a mess.
As you can see in the last two images, I also made some Mint Chocolate Popsicles.
These remind me of popsicles we used to get in South Africa when I was a child, called Eskimo Pie. The Mint Choc one was my favourite. It was a mint ice cream pop dipped into milk chocolate and I loved it!
Hope you guys have had a good week, if you follow me on Instagram you would have seen a photo of the pool of the hotel where we stayed this weekend. I took my 16 year old daughter to her first ever live concert of a very popular Spanish singer called Pablo Alborán. All the teenager girls here in Spain love him (ok if I must say so myself he is not bad looking at all).. *smile* but as a mother you don´t want to see or hear your daughter swoon over any guy.. *smile again* #motherwithteenagerdaughterproblems
Until next time guys!