November 27, 2012

Creme de Menthe Ice Cream

When I was pregnant with our son, I craved a grasshopper so badly. (The drink, not the insect.) I never did get one while I was pregnant, but now I have the solution for pregnant mamas who want their grasshoppers. This ice cream is the flavor of a grasshopper. I was supposed to add Andes mints per the original recipe on Love and Olive Oil, but I couldn't find any cheap. So I added 2 bags of York mini candies. Yum.

Creme de Menthe Ice Cream
2 cups heavy cream, divided
1 cup whole milk
2/3 cup sugar
Pinch salt
4 egg yolks
1/2 tsp. vanilla
1 Tbsp. creme de menthe syrup
3 to 4 drops green food coloring (optional)
2 cups York mini chocolate candies

Pour 1 cup of the heavy cream into a medium heatproof bowl, and nest it inside a larger bowl of ice water. Set aside.

In a saucepan, combine the remaining 1 cup heavy cream, milk, sugar and salt. Cook gently over medium heat, stirring frequently, until sugar has dissolved and mixture starts to steam. Remove from heat.

In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and egg mixture is warm to the touch. (Be sure to gradually whisk in the warm cream. You want to temper the eggs, not cook them.)
Pour egg mixture back into saucepan, and return to medium heat, stirring constantly, until mixture thickens slightly and coats the back of a spatula. Do not let it boil. Pour mixture through a fine-mesh sieve into the nested bowl of cold cream, discarding any solids left behind.

Add vanilla, creme de menthe syrup and food coloring (if using), and stir until mixture is cool. Cover bowl with plastic wrap, carefully pressing it onto the surface of the cream mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or preferably overnight.
Churn ice cream according to manufacturer’s instructions. When ice cream is the consistency of soft-serve, stir in candies, and transfer to a freezer safe container. Freeze overnight or until firm. Makes about 1 quart.

No comments: