Garden to Table: Mint Ice Cream with Stracciatella
Mint should be the easiest thing to grow and I always see these giant bushes of it all over Vancouver. My mint is seriously sad in comparison but I managed to harvest just enough for a pint of mint ice cream for Hélène’s birthday. That actually is pretty impressive given that at the beginning of this season, I took some years-old scraggly mint springs, pulled them out by the roots and replanted them with hardly any root system intact. Mint is as hardy as everyone else’s gardens suggest but I think that even though my mint did a pretty good bounce-back, I might just start fresh next year… and then make ALL THE MINT ICE CREAM.
Mint Ice Cream with Stracciatella
Adapted from The Perfect Scoop by David Lebovitz
1 cup whole cream
1/2 cup homo milk
1/4 cup plus 2 tbsp sugar
2 egg yolks
1/2 cup fresh mint
pinch of salt
2 ounces chocolate
In a saucepan, heat 1/2 cup cream, milk, salt, and sugar until sugar is dissolved. Remove from heat, add mint leaves and let rest for an hour or more.
Lightly beat egg yolks in a large bowl. Strain, then rewarm milk/cream/sugar mixture then slowly pour into the egg yolks, whisking constantly.
Add this new mixture back into the saucepan and heat on medium until the mixture thickens and coats a spoon. Add the remaining 1/2 cup cream and chill in the refrigerator until completely cold.
Pour into an ice cream churner and mix until it has the consistency of soft serve. Melt chocolate on the stove on very low heat. With ice cream still churning (if possible), drizzle melted chocolate in a thin stream into the ice cream mixture. It will crackle into tiny hard pieces. If you can’t do this, and honestly, I haven’t perfected it, you can pour the chocolate in and mix with a metal spoon. Or, you can put about a third of the ice cream into the container, drizzle a third of the chocolate on top in vertical and horizontal lines. Repeat two more times, finishing with drizzled chocolate on top. Beautiful presentation!
We served the mint ice cream with one square of mint chocolate from Theo, an organic chocolate company that we visited in Seattle last week. The chocolate is DELICIOUS and is now being sold in Whole Foods in Vancouver, though thanks to Hélène’s expert chocolate shopping at Theo’s shop, we won’t have to worry about acquiring more anytime soon!