Mint Chocolate Chip Ice Cream
Mint chocolate chip ice cream is a favorite of mine. I have tried a lot of mint chocolate chip ice creams, but was not always happy. I wanted to make my own and see how that turned out.
The tricky part is getting chips that aren’t hard chunks, but rather, little flecks of chocolate, that melt on your tongue when you eat the ice cream. In the past, for chocolate chip ice cream, I have brushed melted chocolate in thin sheets, chilled it, and then broken it into tiny pieces. It worked, but kind of a pain to do.
I tried something different this time, and with a few adjustments, it worked out great. In the past, I posted a recipe for homemade chocolate magic shell. You remember magic shell, the chocolate syrup that hardens when you drizzle it on ice cream. The recipe is quite simple. Chocolate, coconut oil and powdered sugar, melted together. It remains a liquid at room temperature. So, to create the “chips”, I just added some of the magic shell to the ice cream as it froze in the ice cream maker.
After a little playing around, I got the knack of drizzling it slowly. The end result, little flecks of chocolate through the ice cream that were tender and melted as you ate the ice cream. We had the ice cream served on a homemade brownie, then topped with more magic shell and some whipped cream. You will note that my “mint” ice cream is not green. I opted to omit food coloring, but feel free to add some, if you prefer. And, if you just want chocolate chip ice cream, don’t add the mint extract.
Mint Chocolate Chip Ice Cream
2 c. half and half
1 c. whipping cream, or 1 more cup of half and half
½ c. sugar, or to taste*
2 t. mint extract
1 t. vanilla extract
About ½ c. magic shell- recipe follows
Combine half and half, cream, sugar and flavorings. Stir until sugar dissolves. Add more sugar, if needed, to suit your taste. Place mixture in an ice cream maker and start freezing it. Once it starts to thicken, drizzle the magic shell in slowly as the machine is running, to create little flecks of chocolate throughout the ice cream. I have to guess that I used about ½ a cup. Add until you have the amount of chips you like. Once ice cream forms, place in freezer until ready to serve. Makes about a quart.
*The mixture might taste a little sweet to you, but when you freeze it, it will taste less sweet. When making ice cream, the base should be a little”too” sweet to allow for the taste change after freezing.
Homemade Magic Shell
1 c. chocolate chips- I used dark chocolate chips
3/4 c. coconut oil- I used the unrefined
1/2 c. powdered sugar
Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.
Sweet Corn Ice Cream
This is one of those times when you just need to trust me. Ice cream flavored with sweet corn might sound odd to you, but it is really quite tasty. The corn flavor actually works very well when added to traditional ice cream ingredients like cream, sugar and eggs.
What a fun dessert to make for your next summer barbecue. You can even let people taste it to see if they can guess the secret ingredient!
I had heard of ice cream being made with corn before, but only tasted it recently. A cousin of mine made some and I was lucky enough to try it. It was really good. Corn ice cream is popular in Mexico, at least that is what I read.
I decided to make some of my own. It was perfect timing. I had some cream and half and half that needed to be used soon. I also had 2 ears of corn in the fridge. You can just cut the corn from the cob and add it to the recipe. That will leave you with kernels of corn in the finished ice cream. Nothing wrong with that. I pureed the corn mixture, because I wanted a smoother finished ice cream. Either is fine, based on your preference. I used 2 ears of corn- that was all I had. I could see adding another ear of corn for a more corny flavor.
Sweet Corn Ice Cream
2 ears sweet corn
1½ c. half and half
1 c. heavy whipping cream
¾ c. sugar- or a little more or less, to taste
4 egg yolks
1 t. vanilla
Scrape the corn kernels off the cobs and place in a medium saucepan. Add the half and half and the cream and bring to a simmer. You can leave the kernels as is, or puree the mixture at this point. I wanted a smoother ice cream, so I used my immersion blender to puree the corn in the pot. In a medium bowl, beat together the egg yolks, sugar and vanilla. Add ½ cup of the hot cream mixture to the eggs, whisking in well. Add another ½ cup of the cream mixture, whisking again. Add one last ½ cup of the hot cream and again, whisk until smooth. Pour the egg mixture into the saucepan with the cream and while whisking, simmer until mixture starts to thicken and will coat the back of a spoon. This will take about 5 minutes. Don’t use too high a heat, or you will scramble your eggs. Mixture should reach 160 degrees to be sure eggs are cooked. Remove from heat and pour mixture into a bowl. Allow ice cream base to cool down, then chill in fridge. Chilled mixture can be frozen in an ice cream maker once cold- in a few hours- or even the next day. Once mixture has been frozen in ice cream maker, place in a container and freeze until ready to serve. Makes about 5-6 cups of ice cream.
