I had to make ice cream for a party this weekend. I wanted to make something a little different but not too far out. I'd been meaning to make mint chocolate for a while so I decided on that.
I had wanted to make it with real peppermint. I've used spearmint in the past and the results are a bit polarizing. Some people love it and others find it too herbal. I was curious if peppermint would have the same result. Well, even though Whole Foods definitely had peppermint previously, they did not have it a few days ago. I picked up a bottle of peppermint extract.
I was in a bit of a hurry putting it together and I couldn't quicly find a recipe to suit my needs. I turned to the William-Sonoma book and used the vanilla recipe. I added 2/3 cup cocoa (I was making a double-batch) to the dairy while I was heating it but before tempering the eggs. After thickening the custard, I added a tablespoon of the peppermint extract.
Actually, I was thinking of making it mint chocolate chocolate chip. I decided not to on Katie's suggestion. She tasted the base and thought it didn't need any chips. I wasn't sure I had enough minichips anyway.
The result was really good. It was a bit more minty than chocolate, which wasn't the intent. Maybe next time two teaspoons of extract and 3/4 cup of cocoa. But, I still really like it. I'm not sure if it's just the mint or if it's also the make-up of the ice cream but it feels very cold. That sound obvious but not all the ice creams I've made do feel cold.
My adventures with making ice cream. And eating it, too.