Comments on: Fresh Mint Chocolate Chip Ice Cream

By: ludmi

ludmi — Tue, 30 Aug 2011 21:02:29 +0000

Wow! This is really fantastic! I’m an ultra mint chocolate chip ice cream fanatic! When the summer comes, I will do this!
Ludmi!

By: Aislinn

Aislinn — Sat, 19 Jun 2010 04:05:53 +0000

I just made this, as in just pulled it out of the ice cream maker 5.2 seconds ago. Mint chocolate chip is my FAVORITE flavor and I have to say, i’m positive that i died and went to heaven when i tasted this. i absolutely know what i’m having for breakfast tomorrow.

By: Stacey

Stacey — Fri, 18 Jun 2010 14:39:19 +0000

Thanks for your beautiful blog. I’m an ice cream fanatic and have also had to find creative ways of using egg whites. Also being gluten free, my two favorites are pavlova or French macarons – those beautiful filled cookies you see at pastry shops in Paris and dream of for years after… they are notoriously tricky to make, but I’ve found the best recipe here:
http://kitchenmusings.com/2007/10/the-macaron-chr.html
Letting the egg whites sit out for days, or microwaving them, is key to getting enough moisture to evaporate so that the macarons get their “feet”. Otherwise, you get flat meringue like things. If they puff, you have magical bits of air and almonds (or hazelnuts) to fill with anything you like. At a recent dinner party I put out the macarons, a pot of milk chocolate ganache, and a pot of homemade apricot lavender jam so people could make their own little sandwich. It was silent for a good 15 minutes except for groans<;

By: Caroline @TheOliveOrchard

Caroline @TheOliveOrchard — Sat, 12 Jun 2010 00:09:45 +0000

My daughter adores mint chocolate ice cream! This will be a fun summer activity for our family to attempt. Thanks for posting! As long as you’re on an ice cream kick…I can personally attest to the loveliness of a couple of unique combos: (1) orange evoo over vanilla ice cream – cool & refreshing!; and (2) a robust, peppery gourmet evoo over vanilla ice cream w/ a sprinkling of sea salt – divine!

By: noëlle {simmer down!}

noëlle {simmer down!} — Thu, 10 Jun 2010 19:29:15 +0000

I made a rhubarb-orange sorbet with mint recently and was also disappointed by the mint flavor- it reminded me of mint tea instead of the fresh, bright mint flavor I wanted. Perhaps the solution is to add very finely minced mint leaves to your sorbet or ice cream base once it has cooled, instead of steeping them in the warm custard? I also toyed with the idea of using mint oil, and saving the fresh mint for garnish.