Tag Archives: chip

REAL Mint Chocolate Chip Ice Cream

I scream, you scream, we all scream for….

Mint Chocolate Chip Ice Cream
(we promise, once you’ve had the real stuff, you’ll never go back to fake mint ice cream!)  This is one of my all time favorite recipes – I can’t go to any party in the summer without bringing a batch, and I’m always writing out the recipe for newly converted REAL Mint Chocolate Chip Ice Cream fanatics!

2 1/2 cups whole milk
20 sprigs fresh mint
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
4 ounces semisweet chocolate, chopped

In a medium saucepan, combine milk and 18 sprigs of mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep (with cover on) for 30 minutes (or longer for stronger mint flavor).

Strain mixture; reserve milk, and discard solids.

Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

Return milk to a simmer. Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, being careful to not let the milk get too hot and curdle.
Prepare an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill.

When the custard mix is cold, freeze in ice-cream maker according to instructions. (If you put it in the ice cream maker too early, the frozen compartment of the ice cream maker will defrost and the ice cream won’t properly “freeze” and will be very soft.)

Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

Enjoy!

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Sweet Potato Chips

Sweet_Potato_Chips

Like most people, I love all things fried.  Whether it’s a snickers bar or potato, I’m more than willing to give it a go.  This weekend at the Dupont Farmer’s Market, the beautiful sweet potatoes and beets were calling my name, so I brought them home, not to roast, but to fry.  Here’s take on turning them into chips.  The secret is to use a mandoline to slice them so they’re thin enough to get crispy, but not thin enough to brown.

Sweet Potato Chips
1 tablespoon fine or flaky sea salt
1 teaspoon fresh rosemary, very finely minced
vegetable oil
1 large sweet potato, scrubbed clean but not peeled

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In Print: Clips from Food Sections

5. – The Boston Globe We Now Pronounce You Ready To Cook “Everyone who has ever been on the dating circuit knows that a relationship only gets serious when somebody dares to cook dinner. If you follow this logic, then newlyweds truly cross the marital threshold when they engage in those meal preparations that mark everyday life – quick weeknight dinners, an evening entertaining friends, or a cheerful Sunday morning brunch.”

4. – The Chicago Tribune Dips and Chips Enter the 21st Centrury “Today, it’s plain to see that a revolution has been taking place, one that embraces all dunkers and dips. Once described by John F. Mariani (in his 1983 Dictionary of American Food and Drink) as “a condiment, often made with mayonnaise or sour cream, into which one dips any of a variety of vegetables or snacks,” a dip—and its dunkers—is not so easily defined today. The dip-and-chip combo of the 21st Century has evolved, reflecting international culinary influences and a new sophistication and ease.”

3. – The New York Times Blender Drinks are Back “We loved blender drinks in the ’50s, when the piña colada sailed north from San Juan and captured the mainland United States. It was taken up by the tiki bars and restaurants that spread across the country after World War II, inspired by the success of Trader Vic’s in Emeryville, Calif., and Don the Beachcomber in Hollywood. Modern bartenders might embrace the blender if they had been around in those pioneer days.”

2. – The LA TImes Simplicity’s the Secret for Perfect Grilling “In exchange for that simplicity and cooking quality, there are a couple of things you have to think about when cooking with a live fire. The first, of course, is the fire itself. The tendency is to fill the grill with as many coals as will fit. This works well if you’re starting a blacksmith shop, but cooking requires a more deft touch.”

1. – The San Francisco Chronicle The Din of Dining “The clang of dishes, the clink of glasses, the roar of voices and the pulsating music seemed to grow louder as I perused the menu. By the time the server came to our table, I felt the sudden urge to order a side of noise with my fried chicken. But the cacophony would have drowned out my sarcasm. Instead, I pointed to the entree I wanted on my menu.”


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