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Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The ice cream will have a soft, creamy
texture. If a firmer consistency is desired, transfer the ice cream
to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 260 (62% from fat) • carb. 21g • pro. 3g • fat 18g • sat. fat 11g
• chol. 165mg • sod. 50mg • calc. 87mg • fiber 0g
Fresh Mint Ice Cream
with Chocolate Cookies
Always a winning combination, fresh mint and chocolate take the
forefront in this rich and creamy ice cream.
Makes about 7 cups
2¹∕
³
cups whole milk
2¹∕
³
cups heavy cream
1¼ cups granulated sugar
¼ teaspoon table salt
2 teaspoons pure vanilla extract
3 cups packed fresh mint leaves
7 large egg yolks
2 cups crushed chocolate sandwich cookies
(about 15 cookies)
In a medium saucepan set over medium-low heat, add the milk,
cream, half of the granulated sugar, salt, and vanilla. Whisk to
combine and bring the mixture just to a boil. Remove from heat
and add the mint leaves; let steep for 20 to 30 minutes. If you
desire a milder mint flavor, remove and discard the mint leaves
after steeping, but for a more intense ice cream blend the milk/
mint mixture using a Cuisinart
®
Immersion Blender.
While the milk/cream mixture is heating, combine the yolks
and remaining sugar in a medium bowl. Using a hand mixer
on low speed or a whisk, beat until mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕
³
of the hot mixture into the yolk/sugar mixture. Add
another ¹∕
³
of the mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir the mixture con-
stantly over the low heat until it thickens slightly and coats the
back of the spoon. This mixture must NOT boil or the yolks will
overcook – the process should only take a few minutes.
Pour the mixture through a fine mesh strainer. Bring the ice
cream base to room temperature. Cover and refrigerate
1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. When the ice cream is almost fully churned,
gradually add the crushed cookies through the top of the
ice cream maker; let mix until fully combined.
The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 330 (56% from fat) • carb. 32g • pro. 5g • fat 21g • sat. fat 12g
• chol. 165mg • sod. 115mg • calc. 126mg • fiber 2g