The August issue of Bon Appetit arrived with a huge scoop of vanilla ice cream on the cover. However, I've found it nearly impossible to locate vanilla beans lately. I'm not sure if it's due to the vanilla bean shortage of last year or what, but they've been hard to find unless you want to pay $10 for one bean, which I don't. So...I improvised and made my favorite - mint ice cream!
Mint Chocolate Chip (or, as my family calls it, Chocolate Chip Mint) ice cream is my absolute fav of all favorite ice creams. It's been that way since childhood, when my Dad would take me to the local ice cream shop, and I'd mimic his order. I'm pretty sure it became my favorite flavor because it was his favorite flavor. And it's still my favorite flavor to this day.
I used peppermint oil for this ice cream, but there's a few different mint flavoring options, all of which I've tried. You could infuse the milk/cream mixture with fresh mint leaves, for a subtle but fresh mint flavor. You can also use peppermint extract - you'll need to use much more of this than the mint oil, and your ice cream will have a more subdued (but still minty fresh) flavor. I like the clean, true flavor of peppermint oil. You just need to be carefully measure it and add only what is called for. Adding too much can ruin a batch of ice cream (I've also done this, unfortunately).
Green food coloring is unnecessary here. Add it if you want, but one bite of this ice cream and you will know it's mint, no color cues needed. Chocolate chips are optional, I sprinkled them on before serving.
True Mint Ice Cream
Makes about 7 cups
adapted from Bon Appetit
adapted from Bon Appetit
- 3 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar, divided
- Pinch of kosher salt
- 10 egg yolks
- 1/4 teaspoon peppermint oil
1. In large saucepan, combine cream, milk, 1/2 cup sugar and salt. Heat just to simmering over medium-high heat, stirring occasionally. Remove from heat.
3. Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 20 minutes). Transfer ice cream to freezer to harden completely (at least 4 hours).
All entries in the "Cook The Cover" Series:
- February 2013 Bon Appetit: Rigatoni with Spicy Calabrese-Style Pork Ragu
- March 2013 Bon Appetit: Thai Curry Chicken Noodle Soup
- April 2013 Bon Appetit: Fried Chicken Sandwiches with Pickle Coleslaw
- May 2013 Bon Appetit: Whole Grain Pancakes with Pineapple-Ginger Compote
- June 2013 Bon Appetit: Pasta with Herb-Almond Pesto
- July 2013 Bon Appetit: Sambal Chicken Skewers
- August 2013 Bon Appetit: True Mint Ice Cream
- September 2013 Saveur: Extra-Crispy Fried Chicken
- October 2013 Saveur: Hungarian-Style Stuffed Cabbage