Farmer Ben intrigued us with a fascinating idea this week at the farm. He mentioned that one upon a time a customer had requested enough of our Chocolate Mint, growing in our herb field, to make ice cream. We had to try the idea as soon as we heard and the results were delicious!
Wainer Family Farm Chocolate Mint Ice Cream
1½ C Heavy Cream
½ C Whole Milk
¾ C Granulated Sugar
Pinch fine Sea Salt
1 C Wainer Family Farm Chocolate Mint leaves / picked
1 Vanilla Bean / seeds scraped
8 Egg Yolks / well beaten
Freeze the bowl of an ice cream maker for 1-2 days ahead of time.
In a sauce pan over medium-low heat, steep the heavy cream, milk, sugar, salt, chocolate mint leaves, and vanilla bean for 30-40 minutes, or until the mint flavor has fully infused with the cream mixture. Strain the mixture through a fine sieve, and return it to the pot.
Temper a quarter of the cream mixture into the egg mixture. Over low heat, gradually whisk in the yolk mixture. Whisk constantly as the yolks thicken the ice cream base. The ice cream base has thickened enough when it coats the back of a spoon and holds its shape when you run your finger through it.
Transfer the mixture to a heat-safe bowl, and allow it to cool for 20-30 minutes before covering tightly and transferring to the refrigerator. Chill for at least 8 hours, or overnight.
Once the base has been thoroughly chilled, spin it in an ice cream maker for 25-30 minutes, or until it thickens to ice cream consistency. Transfer to a freezer-safe container with a lid, and freeze for another 2-3 hours.
Serve & Enjoy!