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This ice cream was inspired by David Lebovitz’s “Fresh Mint Ice Cream” recipe in The Perfect Scoop. I know I mention this book a lot, that’s because it is just such an awesome book when it comes to good recipes and ice cream advice.
This ice cream was a bit hit, it was gone almost instantly when my classmates and coworkers heard that it was available. It didn’t even have time to melt. I am a huge fan of any ice cream that involves mint so I adored it.
Mint Chocolate Chip Ice Cream
(Makes 1 quart of ice cream)
Ingredients
- 2 cups of “lightly packed” mint (peppermint or spearmint, either works)
- 2 cups of Half&Half
- 1/2 cup of sugar
- A pinch of salt
- 1/8th teaspoon of peppermint extract
- A generous 1/2 cup of chocolate chips
- Food coloring (completely optional)
Directions
- Heat Half&Half, sugar and salt in a saucepan at medium heat for a few minutes until it is slightly warm. Make sure you don’t heat it too much or the cream will curdle.
- Add in the mint leaves and stir them so they are completely covered by liquid. Cover the saucepan and remove it from the heat.
- Steep the mint at room temperature for 2 hours.
- Strain the mint and cream mixture to remove the leaves.
- Add in the peppermint extract and mix thoroughly.
- Churn mixture in your ice cream machine, if you want to add in the food coloring, this is a good time to do it. I only added in a few (3) drops but it isn’t a necessary addition.
- About 20-25 minutes into the churning process (the exact timing depends on your ice cream machine but you want the ice cream to be mostly firm but not quite done yet) add in the chocolate chips.
Today I made the coveted, impressive, fan favorite: Chocolate Chip Cookie Dough Ice Cream.
I cobbled together this perfect recipe for eggless cookie dough and this recipe for “Ben&Jerry’s” Cookie Dough Ice cream. I thought the cookie dough recipe wouldn’t be enough and so I made extra but it ended up being unnecessary (oh darn, I have extra cookie dough that has to be eaten). For the “Ben&Jerry’s” recipe (I don’t know how legit that title is) I actually used half&half, only used egg yolks (egg white aren’t needed with ice cream) and reduced the sugar to a half cup instead of 3/4ths. These are my personal preferences, I’m sure it would’ve worked well without.
I’m not 100% pleased with the cream base but, honestly, that is me being a picky perfectionist. It tastes fantastic! :)
Since I have a plethora of frozen huckleberries and the warm weather is causing my ice cream stash to disappear fast, I am making a lot of huckleberry ice cream! Here are two variants I made recently (I’ll be posting a 3rd soon, too!).
Huckleberry-Chocolate Ice Cream
(Makes 1 quart of ice cream)
I love chocolate so there was no way I was going to neglect this most important of ingredients.
Ingredients
- 1-2 cups of frozen huckleberries
- 1 and 1/2 cups of Half&Half
- 1 cup of sugar
- 1/4 cup of semi-sweet chocolate chips
- 1 Tablespoon of lemon juice
Directions
- Mix the Half&Half, sugar and chocolate in a saucepan. Melt over medium heat, being careful not to scortch the cream.
- In a bowl, smash the frozen huckleberries.
- Pour the melted chocolate & cream mixture into the huckleberries. Mix thouroughly and then chill in the fridge.
- Freeze in your ice cream machine according to its instructions.
Huckleberry-Rhubarb Ice Cream Recipe
(makes 1 quart of ice cream)
I was searching for another way to make (yet another) huckleberry ice cream intriguing. I had some leftover rhubarb in the freezer and decided to take advantage of a “secret ingredient”. When I served this up, most of my friends loved it, but no one could guess the “vegetable” that made the tangy background flavor.
Ingredients
- 1 and 1/2 a cup of frozen huckleberries
- 1/2 a cup of frozen, sliced rhubarb
- 2 cups Half&Half
- 2 teaspoons of lemon juice
- 1/2 cup of sugar
Directions
- Smash the rhubarb and huckleberries until well pulped. The rhubarb might be a bit stringy, this is okay, just smash it up so there aren’t huge chunks of rhubarb.
- Pour in Half&Half, lemon juice and sugar. Mix thouroughly.
- Freeze in your ice cream machine according to its instructions.
