When I ordered ice cream at a big lunch I hosted in 2004 for (m/l) 300 family and friends at my father's funeral reception, I also wondered how it was made. I like to have an idea of how something I'm eating came to be. The recipe I'm sharing comes from Rita on Food: Home of the Home Cook.
She says her son likes chocolate mint ice cream and she made this for his birthday. In the meantime I can only buy scoops for my son and for a slightly different reason - to bribe him to eat veggies. The plan though is to try this recipe myself when things at work calm down.
Ingredients:
2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure mint extract
1 teaspoon vanilla extract
Directions:
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the cream mixture by stirring cream into the eggs and sugar by gradually adding small amounts, until about third of the cream mixture has been added. Whisk in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature to cool for 30 minutes. Stir in the mint extract and vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, Cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Rewind to (circa) 1989
Miss Rallos, a vintage, fat old maid, very strict you don't want to cross her, was the manager of the dormitory I lived in when I was in boarding college. My roommates and I would queue up for her signature on our clearance slips before we could take final exams. Once my turn was about five girls ahead; I made use of the time observing things in her lair...err...kitchen. On the wall near the bathroom there was this picture poster of a mommy koala and her baby looking cheeky. I still memorize what it said, and I'm using the words nowadays to make a little story of how the kiddo is so difficult to feed.
Fast forward to 2008
This chocolate mint ice cream was actually my choice, not the kiddo's. At first he was timid about it. I introduced him to some of life's sweetest things by telling him a story about how that pretty nun Mommy saw in Dalby Forest (England) ate an ice cream just like this one. This was also his reward for trying to eat salad during lunch earlier. By the time he finished eating, the melting ice cream had dripped from his little fingers down to his elbow and soaked his shirt, and I found out I had no more Kleenex in my purse so we rushed home by taking the sky train.
She says her son likes chocolate mint ice cream and she made this for his birthday. In the meantime I can only buy scoops for my son and for a slightly different reason - to bribe him to eat veggies. The plan though is to try this recipe myself when things at work calm down.Ingredients:
2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure mint extract
1 teaspoon vanilla extract
Directions:
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the cream mixture by stirring cream into the eggs and sugar by gradually adding small amounts, until about third of the cream mixture has been added. Whisk in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature to cool for 30 minutes. Stir in the mint extract and vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, Cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Rewind to (circa) 1989
Miss Rallos, a vintage, fat old maid, very strict you don't want to cross her, was the manager of the dormitory I lived in when I was in boarding college. My roommates and I would queue up for her signature on our clearance slips before we could take final exams. Once my turn was about five girls ahead; I made use of the time observing things in her lair...err...kitchen. On the wall near the bathroom there was this picture poster of a mommy koala and her baby looking cheeky. I still memorize what it said, and I'm using the words nowadays to make a little story of how the kiddo is so difficult to feed.
Fast forward to 2008
This chocolate mint ice cream was actually my choice, not the kiddo's. At first he was timid about it. I introduced him to some of life's sweetest things by telling him a story about how that pretty nun Mommy saw in Dalby Forest (England) ate an ice cream just like this one. This was also his reward for trying to eat salad during lunch earlier. By the time he finished eating, the melting ice cream had dripped from his little fingers down to his elbow and soaked his shirt, and I found out I had no more Kleenex in my purse so we rushed home by taking the sky train.
Fun story.
ReplyDeleteI played too. Mine are here and here.
Mmm, I wish that I had an ice cream cone for every salad I ate.
ReplyDeleteThanks for sharing your blues.
Happy Blue Monday, Hazel.
I dearly LOVE blue ice cream....and your little man is adorable.
ReplyDeleteOver from Blue Monday...
I think I need to start bribing my kids that way!! :)
ReplyDeleteThis is the favorite of both of my sons, love it! Thank you!
ReplyDeleteMiss Rallos reminds me of our dorm matron, too. well, ours was not fat, more of a Miss Tapia figure and prettier.:p
ReplyDeletei love mint ice cream, well, choco-mint to be exact.
Have a great Christmas!!!
ReplyDeleteCute naman ni CJ sa pictures hehehe. I'd like to have an ice cream machine hehehe.
ReplyDeleteColor Connection for this week is up, come and join.