Mint Chip Ice Cream
Heat 3 cups of light cream on medium (don’t boil) 190-degrees F.
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Remove from heat & add 1 cup freshly picked mint leaves.
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Cover and steep the mint leaves for 2 hours.
3
After 2 hours, remove leaves by straining or scooping them out.Press the leaves for extra mint.
4
In a bowl, mix 5 egg yolks, 1/2 cup sugar & 1/4 tsp.salt. Whisk to mix in. Set aside.
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Temper the eggs by slowly add several ladles,add the tempered mixture back & whisk to combine.
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Heat until the mixture thickens to coat the back of a spoon. (About 170-degrees F).Remove from heat
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Strain to remove chunks or bits of cooked egg yolk.Put in a container to cool overnight.
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Once chilled, pour the mixture into the ice cream freezer and freeze.
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Melt 4 ounces dark chocolate w/ 2 tsp. Crisco or vegetble oil.Put in a parchment decorating cone.
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Once the mixture is thick. Start drizzling into the ice cream in a very thin stream.
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Put the soft-serve ice cream in an air-tight container. Cover w/ plastic wrap.Freeze at least 4 hour
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Eat w/in 2-3 days. Read the blog @ www.growwithdoctorjo.com
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