15 branches of fresh mint (spearmint or peppermint)
1 1/2 cups heavy cream
1 1/2 cups milk
8 egg yolks
3/4 cup sugar
1/4 cup Scharffen Berger nibs, chopped, to add to the ice cream while churning
Infuse milk: Wash the mint thoroughly and remove bottom 2 inches of the stem. With the back of the knife, bash the bunch of mint to release the essential oils. In a heavy saucepan, heat the cream, milk, and bashed mint until it bubbles around the edge of the sauce pan, but do not let it boil. Turn off and let steep for 10 minutes.
Eggs and Sugar: Meanwhile, separate the eggs putting the yolks into a large bowl (the whites can be thrown away or set aside for another use). Add the sugar to the yolks and beat until they pale, thick and are well blended. Temper the yolks by slowly pouring in the hot milk/cream/mint mixture into the bowl whisking constantly. Pour the milk/egg/mint mixture back into the saucepan. Whisk lightly to blend.
Prepare Custard: Make an ice bath by putting ice in a large bowl and nest an empty bowl in the ice. Put a strainer over the empty bowl. Cook the milk/egg/mint over low-medium heat, stirring lightly but constantly with a wooden spoon, until the mixture reaches 160ºF (and leaves a trail through a coated spoon). If you heat above 160°F, the eggs will scramble. QUICKLY, remove from heat and strain immediately into the bowl surrounded by an ice bath. (The mint is strained out at this point). Whisk the mixture until cold. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
Add Cocoa Nibs: When the ice cream has begun to set and thicken (about 10-15 minutes), add the chopped nibs and let the cycle finish.
Recipe created by Parties That Cook®
Makes 1 Quart