Homemade Mint Chocolate Chip Ice Cream Pie

17 Apr

When reading this recipe, at first it might seem very complicated, but I assure you it’s terribly easy, just a number of steps. If you are a lover of Mint Chocolate Chip Ice Cream I promise that after making this homemade ice cream you will wonder why you ever enjoyed the store-bought kind. I just could not get enough of it. You will need an ice cream maker for this recipe. Hand churning would take an awfully long time.

Oreo Cookie Pie Crust Ingredients:

  • 5 Tb butter, unsalted, melted
  • 1 package of Oreo cookies (minus any that might end up eaten)

Crush the Oreo cookies completely. A food processor or blender makes easy work of this. In a medium bowl combine the crushed cookies and the melted butter and mix thoroughly. Put the cookies mixture into a 10″ glass pie pan and using your fingers press the mixture evenly around the bottom and sides of the pie pan to form the crust. Place into the freezer until needed for the ice cream.

Mint Chocolate Chip Ice Cream Ingredients:  Makes 1 quart of ice cream

  • 1 1/2 cups fresh spearmint leaves, packed, stems removed, rinsed and patted dry with paper towels
  • 1 cup milk
  • 2 cups heavy whipping cream, (divided use)
  • 2/3 cup sugar
  • pinch of salt
  • 6 eggs yolks at room temperature
  • 1 tsp vanilla extract
  • 1 cup dark chocolate chips, crushed

In a heavy bottom sauce pan combine the spearmint, milk and 1 cup of the heavy whipping cream. Heat over medium heat until it starts to steam. (But don’t let it come to a boil.) Remove from heat, cover and let steep for 30 minutes. Return the pot to the stove and reheat again over medium heat until the mixture begins to steam once again. Remove from heat, cover again and let steep for another 15 minutes.

While then mint is steeping this second time you are going to prepare an ice bath to be used later in the process. In a large metal bowl add lots of ice and then cold water. Place a smaller metal bowl down into the ice water, but don’t let the water come over the edge into this bowl. Pour the remaining 1 cup of heavy whipping cream into this smaller bowl to begin chilling and set both aside.

When the mint cream mixture is finished with its final steep strain the mixture using a sieve over a medium bowl. Use a rubber spatula to press the liquid out of the mint leaves. Then I squeeze the leaves between my fingers to remove every last drop of this wonderfully flavored liquid. After this is done discard the mint leaves.

Return the strained mint cream mixture to the saucepan, add the sugar and salt and over medium heat stir until the sugar is fully dissolved and the mixture starts to steam again. Remove from heat.

In another medium bowl whisk the 6 eggs yolks together then slowly pour the heated mint cream mixture into the whisked egg yolks. During this process whisk constantly so that the eggs are tempered and not cooked. Return the mixture to the saucepan and cook over medium heat to thicken. Stir constantly, this will take between 8 to 10 minutes. It is done when the mixture coats the back of your wooden spoon.

Slowly pour the heated mixture into the iced cold cream to stop the cooking process. Whisk constantly during this process. Remove the bowl with the mixture in it from the ice bath, cover with plastic wrap and refrigerate for 2 hours. After refrigeration pour the ice cream mixture into your ice cream machine and process for 20 minutes until completely churned, or as per your ice cream machine directions indicate. It will be very soft at the end of the churning stage. I pour the soft ice cream into a large bowl, add the vanilla extract and crushed chocolate chips and mix thoroughly with a wooden spoon. Pour this ice cream mixture into the Oreo Cookie Pie Crust and freeze over night. Serve frozen.

Suggestions: If you’re not wanting to make a pie of this….just store your homemade ice cream in a plastic container in the freezer. If you’re not a fan of dark chocolate, use the chips of your choice, we just love dark chocolate. The whites from the eggs can be frozen for future use. Freezing egg whites doesn’t hurt or change them at all. I used a cake dome to cover my pie during the overnight freezing step.

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Posted by on April 17, 2012 in Desserts, Ice Cream


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