Postscript – Recipe: Imperial Ice Cream

imperial-ice-cream-1

Welcome to my first Postscript!

In a nutshell, Postscripts are posts that are inspired by places I’ve been or books I’ve read. In all honesty, this Postscript came about not because I planned it, but because something happened that I later felt like writing about. That ‘something’ is the ice cream that I made this weekend. Yes, ice cream. You don’t usually hear about making ice cream on book and travel blogs, do you?

I highly dislike it when bloggers type novels before actually divulging the recipe readers want, so I’m going to jump straight into the ingredients and instructions. If you want to read my sentiments, you can scroll down to the bottom of my post.

Oh, and before I begin, please note that this recipe is adapted from a recipe I saw on Williams-Sonoma – you can find the original here:

http://www.williams-sonoma.com/recipe/mint-chocolate-chip-ice-cream.html

Enjoy!

Ingredients

  • 1 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup (approximately) fresh mint leaves
  • 4 egg yolks
  • 1/2 cup plus 2 tbsp sugar
  • 3/4 cup Fair Trade Semi-Sweet Chocolate Chips
  • 13-20 drops Peppermint Essential Oil – I use doTERRAs Peppermint oil

Modus Operandi

  1. In a saucepan over medium heat, combine the milk, 1 cup of the whipping cream, and the mint leaves. Cook until bubbles begin to form around the edges of the pan – don’t allow the milk and cream to boil. Once you see bubbles, turn off the heat and let the liquid steep. I let it sit and steep for about 5-10 minutes because I was in a hurry to get the ice-cream made. If you have more time, letting it sit for longer won’t cost you.
  2. While you allow the mint leaves to generously donate their delectable flavor to your milk and cream, place the egg yolks, sugar, and remaining 1/2 cup of cream in a bowl. Whisk until smooth.
  3. Hopefully by now your mint leaves have diffused their flavor to your satisfaction. Remove the mint leaves with a slotted spoon.
  4. Pour a little over 1/2 cup of the hot milk and cream mixture into your bowl with the egg yolks, cream, and sugar. Whisk until smooth.
  5. Pour the egg mixture back into the pan with the rest of the hot milk and cream. Cook over medium heat, stirring relentlessly. The stirring is important, but if you don’t mind squishy lumps in your ice cream, then by all means go ahead and finish reading that chapter of Rebecca.
  6. You’ll be able to tell when your mixture has thickened; just check the back of the spoon you’ve been faithfully stirring with. Your custard should lightly coat it, and when you run your finger down the back, it should leave a defined trail. This should only take about 5-8 minutes.
  7. Pour your mixture into a bowl and prepare an ice bath (in a separate bowl, of course). Place your bowl of custard in the ice bath and give it a stir every 30 seconds.
  8. Now, while your mixture cools, is a good time to add your Peppermint oil. I started out very conservative with the amount I used. doTERRA’s peppermint oil is very, very strong and I didn’t want to ruin my custard. First, I added about five drops, then tasted the custard. I continued adding drops about two or three at a time, and then tasting the custard to make sure I wasn’t being overly munificent. It took about 17 drops of peppermint oil before the custard really tasked minty. Keep in mind that less oil could be sufficient for you. The amount of oil you’ll need depends on the strength of the mint leaves as well as steeping time.
  9. Once your custard has cooled, cover it and place it in the freezer for about  1 1/2 hours.
  10. While your custard is freezing/chilling, grab your chocolate chips. I was planning on using the chips whole, but they are quite large, so I decided to chop them. I gave my chocolate chips a rough chop. I used a little under 3/4 cup, which I thought was perfect for the amount of ice cream this recipe makes.
  11. At this point, your custard is cold and is freezing around the edges. Take it out of the freezer and follow the directions on your ice cream maker. I used the Cuisinart Fruit Scoop.
  12. You can pour your chocolate chips in while the ice cream is churning, but if your ice cream machine’s tub is small, you may want to scoop your finished plain mint ice cream into a bowl and mix in the chopped chocolate chips separately.

Now, for some explaining:

Why on earth did I think this post would fit in my blog? First of all, I couldn’t bear not to share a recipe this delicious – keeping it all to myself would have been a serious offense. In addition, the minty flavor reminded me of Imperial mints that I found while scouring an English convenience store. I thought that adding a post like this would break up my monotonous monologues and provide you with something more engaging. Imperial Ice Cream is a minuscule memory from my trip to Chipping Campden that you yourself can experience!

I hope you enjoy the recipe!

Happy Day!

Sara

 

 

 

 

 

 

 

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