Thin Mint ice cream

What's your favorite Girl Scout cookie?  Mine is definitely Thin Mints.  A couple of weeks ago, my husband brought home a few of boxes from work.  While we certainly don't need help polishing them off, I had the itch to take some and use it to make a batch of Thin Mint ice cream.

So I simply whipped up a minty ice cream base.  Maybe I should say, gelato.  I used a simple base recipe from The Ciao Bella Book of Gelato.  It's custard base, using a higher ratio of milk to cream, which is typical of gelato recipes.  I really like this because not only is it lighter, it also gives the flavor more of a chance to shine.  

I considered doing more of a "cookies & cream" base and flavoring the custard with vanilla but, in the end, I added peppermint extract and kept the mint theme going.

I find that after churning ice cream/gelato, it's a very good idea to let it "rest" overnight or a day in the freezer.  The flavor gets a chance to meld and intensify and you taste more than just the dairy.  

So this is another way to enjoy your Thin Mint cookies.  I love ice cream with chunks and lots of texture so embedding minty ice cream with hunks of Thin Mint cookies is a good way to go.

I've been putting my ice cream maker to work pretty consistently.  Now that spring is here and summer isn't far behind, I can't wait to whip up more batches!

Recipe:

Thin Mint Ice Cream (Gelato)

Mint gelato base adapted from The Ciao Bella Book of Gelato

- Makes approximately 1 quart - 

2 cups whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup sugar

1/2 teaspoon peppermint extract

Approximately 15 Thin Mint cookies (use more or less, as you prefer), coarsely chopped

In a large saucepan, heat milk and cream over medium-low heat, stirring occasionally, until bubbles begin to form at the edges (the temperature should be around 170 degree).  

In a medium size heat-proof bowl, whisk the egg yolks together.  Then, whisk the sugar into the yolks until the mixture thickens and looks pale yellow in color.  Temper the egg yolks by slowly adding some of hot cream and milk mixture into the yolks while whisking continuously.  (I usually add a couple of ladles, roughly 3/4 cups of the hot mixture into the yolks.)  Scrape the custard into the saucepan and cook over low heat (do not bring to a boil).  Cook, stirring continuously with a wooden spoon or rubber spatula, until the custard is thick enough to coat the back of the spoon.  It should reach a temperature near 185 degrees.

Strain the mixture through a fine-mesh sieve into a large bowl.  Let cool to room temperature, then refrigerate overnight or until the custard is very cold.  Right before churning in your ice cream maker, gently whisk in the peppermint extract.  

Churn gelato according to manufacturer's instructions, adding the Thin Mint cookies at the very last minute of churning (you could also fold it in by hand, using a rubber spatula).  Transfer to a storage container and freeze overnight before serving.