The ice cream project: mint chocolate chip ice cream
Two things in this one that I want to tell you about:
1. Santander Colombian chocolate, 53% cocoa, one 70g bar chopped into chips with a big knife and folded in just at the end of the churning. These chips draw you back to the freezer for just another bite, and another, and another, until you have eaten twice as much as you otherwise might have.
2. Green food coloring, seven or eight drops added when the mixture was cool. Unless you are blind, mint tastes better green.
The recipe is the same as green chile mint but with just the things left out and added in that you would figure.
I'll spell it out for you:
fresh mint, a big bunch
half and half, 3 cups
heavy cream, 1 cup
egg yolks, 8
sugar, 9 oz.