When I was a kid, summer was full of freedom, fun adventures and of course ICE CREAM! I can still hear the jingle of the ice cream truck…
Today, the market is full of snazzy ice creams, gelatos and yogurt frozen treats. But good old classics are always a favorite.
Take the ice cream sandwich. Creamy soft ice cream sandwiched between a pair of homemade cookies…that’s what I call heaven! With so many great ice creams on the market it’s easy to “sandwich” your own. How about Ben and Jerry’s Cherry Garcia – with chunks of chocolate and cherries folded into rich vanilla bean ice cream and sandwiched between Homemade Chocolate Chip Cookies with dried cherries and almonds. Yes please!
Or Gingersnaps with Summery Local Peach Ice Cream. Yum!
And we can’t forget the ice cream float! The classic vanilla ice cream and root beer is always a favorite – but how about something totally different? Use locally made soda and ice cream with new flavors to take this to a whole new level! Like Not-too sweet Vanilla Bean DRY Soda is so d’lish when poured atop a big scoop of Molly Moon’s Honey Lavender ice cream! Now that’s a local float!
But if you really want to go old-fashion – try making your own homemade ice cream! My Fresh Mint Ice Cream with Chocolate Mint Candies will transport your taste buds to your childhood.
-Kathy
Fresh Mint Ice Cream with Chocolate Mint Candies
I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.
Makes about 4 cups
4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies
Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.
In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.
Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.
Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy
12 ounces bittersweet chocolate, chopped
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon peppermint extract
1/2 cup confectioners’ sugar
In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.
Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.
To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.
Recipes from Kathy Casey’s Northwest Table Cookbook®
