Comments on: Mint Ice Cream w. Chocolate Shavings

By: Kieran

Kieran — Sun, 25 May 2008 00:59:32 +0000

There are so many types and strengths of mint, that it’s hard to say. Try using just the leaves, leaving away the stalks. The chocolate should be coarsely grated.

For metric conversions, try this helpful site: http://www.gourmetsleuth.com/cookingconversions.asp?Action=find

I hope that’s helpful!

By: Meggy

Meggy — Sun, 25 May 2008 00:24:16 +0000

Hi — I made this recipe to christen my new ice cream maker. However, metrics aren’t my strong point, so I guessed at the amount of mint. The result was sort of a bitter aftertaste. Any suggestions? I didn’t mince the leaves, used about 8 leaves total. Thermometer was an excellent idea. I also reduced the egg yolks to 4 since we use extra large size eggs. I finely grated the chocolate, which was too small (no strong chocolate taste, just a hint of flavor). Otherwise the ice cream was successful and devoured by my husband and son in about 2 sittings.

By: SF

SF — Fri, 23 May 2008 09:22:58 +0000

Thanks, Kieran. Will get a thermometer one day and try again.
There’s a local ice-cream store here that sells lychee martini ice-cream. The taste is refreshing. You may want to give it a try. Not sure if fresh lychees are available in Ireland. An alternative would be canned ones from Thailand or China. I used the latter with vodka. Not too bad except it’s a tad milkier than the ones I bought from the ice-cream store.

By: Kieran

Kieran — Tue, 20 May 2008 10:51:54 +0000

Thanks, everyone! SF – maybe your eggs are yellower than ours? We do homogenise our custard, which will lighten the colour. Also, if you whip the cream and fold it in, it should also give you a white colour. As for cooking it – bring it to 73C (use a good thermometer) and hold it there for 3-5 minutes, then immediately remove from the heat, or you will get quite a cooked taste.

By: SF

SF — Tue, 20 May 2008 10:08:10 +0000

The ice cream looks tempting… How do you achieve off-white color for the ice cream? Mine is always yellow, and I’m quite sick of it…. I cooked the custard for 30 min or more. Is that the expected time requied?

By: van

van — Tue, 20 May 2008 05:21:27 +0000

Thank you so much for sharing your wonderful ice cream recipe. I can’t wait to try. It is perfect time for making ice cream here in Arizona.

By: TACE

TACE — Tue, 13 May 2008 10:09:55 +0000

I lovvvve that you used REAL mint in the recipe, brilliant!
I heard of the chocolate mint before, my Mom grew some when I was living at home if I recall correctly. In fact I’m sure there are other mint *flavours* that can be grown.
I used to avoid mint ice cream like the plague because it made me think too much of toothpaste, however as my tastebuds matured, even if I didn’t, I have grown quite fond of it and can not believe I never considered making REAL mint ice cream before……..

By: Naokoguide

Naokoguide — Tue, 13 May 2008 07:43:00 +0000

Thank you for your big help for my suddern visit with the Japanese TV crew on Fri!
You could at least see the pictures on my blog!

http://naokoguide.blog33.fc2.com/blog-entry-668.html

Top page….http://naokoguide.blog33.fc2.com/

Look forward to tasting your ice cream again in Killarney / Dingle. In the meantime, I enjoy your fantastic blog!