Mint Chip Ice Cream

Daddy gaves me a pot of mint leaves. I'm so glad to receive this pot of mint although it's just a little pot but I think it's enough for my usage either for decoration on a cake or cooking. This little pot of mint growing quite fast and it show that I must use it up before the old leaves go dry. I pick some for making this mint chip ice cream.

A recipe from Artisan Gelato, it's quite straight forward like the other ice cream recipes I've been using. However, I find the ice cream don't have the stronge mint effect and quite dissapointed with the pale color. I'm actually expecting a sharp green leaves color also a powerful mints flavour. Although I can feel the "cool" but not that "WOW" effect. I guess it might not enough mint leaves although I've followed exactly the recipe which ask for two cups of mint leaves. I think four cups would be great! Anyway, the ice cream is nicely done with the creamy texture and the bit of cooling effect is still nice for this hot weather. I add in some chopped dark chocolate as I think this would become a classic mint ice cream.

Mint Chip Gelato (Artisan Gelato) 

480ml whole milk

150g granulated sugar (I used 100g)

2 cups fresh mints leaves

4 large egg yolks

240ml heavy cream

1/4 teaspoon pure vanilla extract

90g chopped dark chocolate

Pour the milk into a medium size, heavy bottomed saucepan, add approximately 100g (70g) of the sugar, place over medium heat, and cook, stirring occasionally, until the mixture register 77C on an instant-read thermometer. Remove from the heat, add the mint leaves, and stir to make sure that they're fully submerged (don't worry if they float to the top). Cover and let steep for 2 hours. (The longer the mint leaves steep, the stronger the mint flavor will be.)

Strain through a fine-mesh sieve into a clean, medium size, heavy bottomed saucepan, pressing on the mint leaves to remove as much flavor as possible. Discard the mint leaves and place the steeped mixture back on the stove top over medium heat. Warm, stirring occasionally to keep the bottom from scorching, until it registers 77C on an instant read thermometer.

In a nonreactive, medium-size bowl, whisk together the egg yolks and remaining 50g (30g) of sugar until foamy and slightly thickned. Carefully temper the eggyolks with the hot milk mixture by slowly adding about half of the hot liquid to the eggs, whisking continously. Pour the heated egg mixture into the sauce pan with the hot milk and return to the stove top. Stirring continously with a wooden spoon or heatproof rubber spatula, cook the mixture over medium heat until it register 85C on an instant read thermometer or is thick enough to coat the back of the spoon or spatula, taking care to make sure the mixture does not boil. Remove from the heat. Emulsify the mix, if not completely smooth, before incorporating it into the cold cream.

Pour the heavy cream into a clean, large stainless-steel or glas mixing bowl set over an ice bath. Pour the heated custard through a fine mesh sieve or strainer into the cold cream, add the vanilla extract, and stir until fully incorporated. Stir occasionally about every 5 minutes until teh mixture has fully cooled. This should take about 1/2 hour. Remove the mixing bowl from the ice bath, dry off the bottome of the bowl if necessary, cover with plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. When ready, pour the chilled mixture into the ice-cream maker and about 2 minutes from being done, slowly add the chopped chocolate. Finish processing the gelato.

Remove the finished gelato from the ice cream maker and place in a plastic continer. Cover with plastic wrap by pressing the wrap gently against the top of the gelato, affix lid to container, and place in the freezer to fully harden before serving.