In honor of St. Patty’s Day today, I have made something green! Okay, sure, this ice cream is barely green, but for what it lacks in colour, it makes up for in taste! Trust me when I tell you, this is better than the frozen aisle variety!
Mint chocolate chip ice cream has always been my favourite flavour, so I guess it is no surprise that it is the first thing I attempted when I bought myself an ice cream attachment for my Kitchen Aid.
The best part about this ice cream is that it has no artificial flavouring or colouring, and I made it with fresh mint leaves from the backyard!
As we’ve already begun enjoying beautiful Spring weather in Vancouver, I can’t think of a more refreshing treat to enjoy on a sunny afternoon!
Mint Chocolate Chip Ice Cream
Source: adapted from The Perfect Scoop by David Lebovitz
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups whipping cream
- pinch of salt
- 2 cups fresh mint leaves, chopped and/or muddled
- 5 large egg yolks
- 5 ounces good quality dark chocolate, chopped
- In a small saucepan over medium, heat the milk, sugar, 1 cup of cream and salt until the mixture begins to steam. Stir in the mint leaves, cover, and let steep for an hour.
- Once steeped, strain the mixture into a medium saucepan, pressing the mint leaves against the side of the sieve.. Discard the mint leaves, and rinse the sieve for reuse.
- Rewarm the mint-mixture over medium heat until it begins to steam, and then remove from heat. In a medium bowl, whisk the egg yolks until combined, and smooth. Continue to gently whisk the yolks, as you slowly add the warm mint-mixture to the bowl. Return this mixture to the saucepan, and cook over medium heat until it thickens and coats the back of a wooden spoon. Note: stir the mixture & scrape the bottom constantly, so to avoid cooking the eggs to a solid state.
- Pour the remaining 1 cup of cream into a large bowl and place your sieve on top. Slowly pour the egg mixture through the sieve (to remove any solid bits of egg), and the stir the mixture until incorporated.
- Place the bowl in an ice bath, and stir until cooled. Refrigerate until completely cool (overnight works best!).
- Once chilled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. In the final minute of churning, add the chopped chocolate.
There are a few things that always make me sad about the start of fall:
- school and it’s evil 8 am classes are back
- the days quickly get shorter,
- the weather gets colder and wetter, and
- all of the beautiful local fruits and berries disappear from the produce aisle
Last week I stocked up on some Okanagan peaches to make this delicious Peach Crumble Ice Cream! I adapted a recipe that I found online by removing a few ingredients, and coming up with a makeshift crumble mixture to churn in at the end. “Unreal” was just one of the words my sister used to describe this dish, and who would I be to disagree with someone of such discerning taste?
This recipe involves a few different steps and requires cooling time in the fridge at various points. Therefore the earlier in the day that you get started on this, the earlier to you get to enjoy it!
Peach Crumble Ice Cream
Source: adapted from She Wears Many Hats
- 1 ½ pounds fresh peaches, peeled, pitted, and cubed
- 1 tsp cinnamon
- ¼ cup brown sugar
- ¾ cup sugar
- 2 cups whipping cream, divided
- 1/8 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- ¼ cup brown sugar
- ¼ cup flour
- ¼ cup oats
- 2 tsp cinnamon
- Pinch of salt
- 3 Tbsp cold butter
- In a large skillet over medium heat, simmer the peaches, brown sugar, and cinnamon until the peaches soften and the mixture reduces (approximately 15 minutes). Transfer to a glass bowl and chill in the refrigerator until cool.
- In a small sauce pan, heat 1 cup of whipping cream, sugar, and salt over medium heat until the sugar is dissolved (stirring regularly). Remove from heat and allow mixture to cool in fridge for about 10 minutes.
- In a medium mixing bowl, add remaining whipping cream, milk, and vanilla. Add the cooled cream and sugar mixture, half of the peaches and whisk to combine.
- Refrigerate mixture until absolutely cooled (the colder the better!).
- Add chilled mixture to ice cream maker and churn according to the directions (I used my Kitchen Aid ice cream maker attachment and churned for about 20 minutes).
- During the last minute of churning, add ¼ of the crumble mixture, and the remaining peaches.
- Transfer to a container, spreading a thick layer of ice cream and sprinkling with the remaining crumble. Repeat this process until all of your ice cream is in the container. This will give a nice rippled effect when scooped.
- Preheat oven to 375 degrees.
- Combine all dry ingredients in a small bowl, whisking to combine.
- Work the butter in with your fingers, breaking it up, until the mixture is crumbly, but cohesive.
- Bake until the mixture is browned and crisped (10-15 minutes), keeping an eye on it to prevent over-baking.
- Once cooled, break apart by hand.
Bonjour mes amis! I have just returned from la belle province, Québec, where I was staying at l’Université Laval for a 5 week french immersion program. Don’t be fooled, this trip wasn’t all books and studying (shocking right?). I got to meet the coolest people from all across Canada (and the US) and had the chance to explore the landscape, culture and food that the city has to offer.
Here are just a few of the things that I will miss about Québec:
- Vieux-Québec! There’s something very special about the old part of the city! Feels just like walking through any beautiful city in Europe.
- Crêpes! I think I could probably eat a crêpe every day and not get bored. I don’t care if they’re sweet or savoury, I just think they are one of the greatest culinary inventions. My best find on this trip was the crêpe au marron, or chestnut crêpe. If you ever see one on a menu, don’t hesitate to order it!
- Poutine! I know that you can get poutine in Vancouver and probably every other Canadian city too these days, but let’s face it, the Québécois kind of own the rights to this one, and they seem to be doing it right. I can’t think of many restaurants I encountered that didn’t have some version of poutine on their menu. I tried a lot of different kinds of poutine, and even tried squeaky cheese (yes, the curds actually make a squeak noise when you bite them), but my favourite was the one I tried at the Chic Shack in Vieux-Québec.
- Bakeries! Since Québec City is so much like Europe, it is filled with fabulous bakeries boasting all sorts of delicious pastries, ice creams, macarons, croissants, etc. Among some of the memorable treats I tried were croissants filled with marzipan, carrot cake macarons, and geranium black currant macarons.
- Ice Cream! I’m not normally a huge ice cream kind of gal, but I definitely had my fair share of crème glacée on this trip, and for good reason. There are a number of little ice cream shops that do the most amazing chocolate-dipped cones. Just think Dairy Queen on steroids. The best place was “Chocolats Favoris” in the town of Lévis. They had about half a dozen ice cream flavours and 12 different chocolate fondues. I had to make a second trip there just so I could try out another flavour.
- Maple! The Québécois are extremely proud of what their maple trees produce and rightfully so! Maple syrup, maple butter, maple candies, maple ice cream, maple cookies, the list goes on and on…I think I will have to make some maple cupcakes again soon!
- Mes Amis! I was so lucky to meet the coolest group of people participating in the Explore program avec moi. Right off the bat it felt as if we had known each other for years. Thank you all for the many laughs and “bon temps,” and of course the incentive to travel across Canada to visit you all in the future! Let’s not wait too long for a reunion! A bientôt!