Join Chris McKellar of Love's Ice Cream to learn the process of making ice cream at home in a way that is easy to follow and fun. With a few simple tools, you will be able to transform milk, cream, sugar, and a flavor of your choice into luscious ice cream. Get tips on buying local and organic ingredients. Registration is required at www.grpl.org/register
Love's Summer Mint Chip Ice Cream
Yield: 1 quart of bliss
3.25 cups half and half
2 cups packed fresh mint leaves, torn
4 egg yolks
3/4 cup cane sugar
1/4 tsp salt
1 tsp vanilla extract
1 Tbsp rum, creme de menthe, or vodka (optional)
3/4 cup dark chocolate, chopped finely
Bring 2 cups of the half and half to a simmer, stir in mint leaves, and remove from heat. Cover and steep for 1 hour.
Pour mixture into a strainer over another pot. Using the back of a soup ladle, press out all the liquid from the mint leaves and discard them. Return the strained half and half to a simmer. Meanwhile, gradually whisk the sugar and salt into the egg yolks until fluffy and lighter in color.
Temper the egg mixture by adding a ladle of simmering half and half to the egg mixture and stirring to incorporate. Continue this process with 4-5 ladles to raise the temperature of the egg yolks, then add all of the tempered egg mixture back to the pan. Simmer and stir well for another minute and remove from heat. Strain into a bowl containing the remaining half and half and cool over an ice bath. When at room temp, stir in vanilla, optional spirits, and refrigerate overnight. Place a layer of film wrap over the surface to prevent a skin from forming. Place an empty container in the freezer for later.
Add the refrigerated ice cream base to ice cream maker according to manufacturer's instructions. When churning is complete (soft serve texture and about 10°F), alternately layer the chocolate with scoops of the ice cream into the frozen container. Serve immediately for a soft serve texture, or freeze overnight for a hard scoop texture.