I mentioned this recipe on Facebook and got requests, so here it is. It’s adapted from the KitchenAid ice-cream maker book, but of course any ice-cream maker will work.
I should mention that making your own ice cream, although pretty easy, is a vanity project and not a money-saving one. This is REALLY good ice cream but it is not cheap to make. It is not the slightest bit low-fat. It creates an impressive pile of dirty dishes. And it takes three days.
This recipe makes about two litres.
Before starting, make sure you have room in your fridge for a large bowl of proto-ice-cream. Also, if you have to put some part of your ice-cream-maker in the freezer for pre-chilling and it isn’t already there, do it now.
1/2 cup whipping cream
120g mint-flavoured dark chocolate, cut into chunks. You want good-quality chocolate here — hit your local yuppie gourmet food emporium. If you can’t get mint-flavoured chocolate, buy good dark chocolate and add a bit of peppermint extract.
- Put the whipping cream and chocolate in a small saucepan and heat over medium-low heat, stirring frequently, until the chocolate melts. Remove from heat and set aside.
2 cups table cream
- In a medium saucepan, stirring often, heat the cream over medium heat until very hot and steamy but not boiling. Remove from heat and set aside.
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks (put the whites in the fridge and pretend you’re going to make meringues with them)
- Combine the sugar and cocoa in a small bowl and set aside.
- Put the egg yolks in the bowl of a stand mixer. Use the wire whip attachment. On low speed (speed 2) gradually add the sugar mixture and mix about 30 seconds, until well blended and slightly thickened.
- Continuing on low speed, VERY gradually add the chocolate mixture and then the cream. Mix until very well blended.
- Return the mixture to the medium saucepan. Heat over medium heat, stirring constantly, until small bubbles form around the edge and the mixture is steamy, but don’t boil.
1 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
- Transfer the hot mixture to a large bowl.
- Stir in the whipping cream, vanilla, and salt.
- Cover and chill thoroughly (at least overnight, preferably 24 hours)
200g mint-flavoured milk or dark chocolate, chopped into tiny bits. I use leftovers from Step 1 here plus some Laura Secord Frosted Mint bars for this part, mostly because I like a bit of green in my mint stuff.
- Follow your ice-cream maker’s directions to turn the chilled mixture into ice cream. Add the chocolate bits in the last couple of minutes of stirring.
- It’ll now be the consistency of soft-serve, so transfer it to containers and freeze it overnight for the best texture. In the meantime, content yourself with licking all the ice-cream-maker parts clean.