I decided to try my hand at making a custard-base ice cream. I don't think I've ever had one before (with having egg yolks in them, I don't think this is the type you can get in ice cream shops), and my peppermint plant on the porch has been growing like crazy, so this seemed like the answer for a lazy Sunday afternoon. The newest Star Wars book came out recently, so Mike was occupied while I spent most of the afternoon making ice cream :)
The recipe entailed steaming cream, milk, and the fresh mint (which was a pain to pick apart!) and letting it cool several times, then straining out the peppermint and cooking the cream/milk mixture into a custard:
In my ice cream freezer, calling my name. I'm so glad to be using my ice cream maker again...in the apartment, I didn't have the storage to make the box easily accesible, and I most definitely didn't have the room in my freezer to store the part that needs to be in there. Now, we have lots of cabinets, a chest freezer...life is good!
I decided to use chopped dark chocolate, but once I got it all chopped up, I was about two ounces short. The remainder of the Andes Candies baking pieces leftover from Christmas baking fixed that :)
I don't think I had quite the amount of mint the recipe calls for, so I'm glad the Andes candies lent a little more mintiness to the ice cream-y goodness. The custard base made it taste a little different than regular ice cream, but man, it was indulgently good! It took a long time, and I don't know how soon I'll do this again, but it was a new experience.