Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer.
2. In a separate bowl, whisk together egg yolks, vanilla extract, and peppermint extract until well combined.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let the mixture boil.
5. Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. When the ice cream is almost done churning, add the mini chocolate chips and continue churning until they are evenly distributed.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Cook over medium heat until the mixture comes to a simmer.
- Cook over low heat until the mixture thickens and coats the back of a spoon.
Serving size:
- This recipe makes about 6 servings.
Nutritional information:
- Calories: 450
- Fat: 34g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- You can use half-and-half instead of whole milk if you prefer a lighter ice cream.
- You can use regular chocolate chips instead of mini chocolate chips.
Variations:
- You can use different extracts to create different flavors of ice cream.
- You can add different mix-ins, such as chopped nuts or crushed cookies.
Tips and tricks:
- Make sure to temper the egg yolks by slowly pouring the hot cream mixture into them while whisking constantly.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Add the mix-ins towards the end of churning to prevent them from sinking to the bottom.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream and a sprig of fresh mint.
Garnishes:
- Fresh mint leaves
- Chocolate shavings
Pairings:
- Hot fudge sauce
- Chocolate cake
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve to remove any lumps before chilling.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
- Plombières is a French dessert that originated in the town of Plombières-les-Bains in the Vosges region of France. It is traditionally made with vanilla ice cream, candied fruit, and maraschino liqueur.
Flavor profiles:
- Minty and refreshing with a rich chocolate flavor.
Serving suggestions:
- Serve as a dessert after dinner or as a sweet treat on a hot day.
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