Culinary Disasters

That blasted time of year where the Girl Scouts are out pushing cookies anywhere you go.  I usually end up buying a couple boxes (understatement of the year) and most of the time they end up at work to bribe other departments.  Before the KitchenAid came in I was a big fan of just getting some vanilla ice cream and dunking the mints in there.  This got me thinking that I should do thin mint ice cream.

I keep changing around the base of the ice cream because I am still trying to find that ice cream base that makes me cuss because it is so good. 

For this recipe you will need:

• 2.5 cups of heavy cream
• 1 vanilla bean cut in half with the seeds scraped out and set aside
• 8 egg yolks (don’t you are dare dump those egg whites out and reminds me I need to show something to do with them).
• 3/4 cup of sugar
• 2.5 cups of whole milk
• 8 thin mint cookies

In a small saucepan whisk the vanilla bean and the milk together and bring just to a boil.   Shut off the heat, cover, and set aside for 30 minutes.

In another bowl add in the 8 egg yolks and the 3/4 cup of sugar.  Whisk together. 

Add in 1/2 cup of the milk mixture into the egg mixture and whisk.  This is called tempering.  Once that 1/2 cup has been combined slowly whisk in the rest of the milk mixture.

Return this mixture back to the stove over low heat and whisk constantly. 

I read an interesting point in the book “Roast Chicken” (click here to check out this book on Amazon) about how everyone always tells you to cook the custard mixture till it coats the back of a spoon.  Well even before you put the mixture back over the heat it already does that.  They recommend cooking it till it has a jelly-like consistency (about 10 minutes).

Once you have achieved the jelly-like consistency strain the mixture into a bowl containing the 2.5 cups of milk.  Whisk to combine everything.

Cover and let it sit overnight.

When ready set up your ice cream mixer per the instructions.  If you are using the KitchenAid ice cream maker remove the ice cream bowl from the freezer (you did remember to freeze it for at least 24 hours right?), attach it to the stand, slowly pour in the mixture, and put the paddle on, and turn it to setting 1 (these steps are all detailed in your instruction handbook but really does anyone read them?).  It will take about 15-20 minutes to set up so relax and walk away.

Ok I lied don’t go to far because you have some thin mints to crush.  Put the thin mints in a ziploc bag and using your trusty skillet, mallet, or fist smash them to little pieces.

Once the ice cream maker is done pour the ice cream into another bowl and fold in the thin mints.

Serve and enjoy!

 

Tags: Dessert, All //