Although this post really follows yesterday's, it was originally inspired by an amazing cup of gelato from New York City. I now regret not taking a photo of this wonderful scoop of heaven (in two flavors!), but as it was, I was running to catch a train after an interesting day in itself.
Peppermint-Stracciatella Ice Cream adapted from David Lebovitz
Makes somewhat less than a quart (especially if people keep tasting...!)
1 cup whole milk (I used 2% since that's what I keep on hand)
¾ cup sugar
Pinch teaspoon salt
3 egg yolks
2 cups heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ounces bittersweet chocolate, melted
1 small saucepan
1 rubber spatula
2-cup liquid measure
¼ cup dry measure
1 whisk (for custard)
1. Mix the milk, sugar and salt on the stove and heat until steaming. Meanwhile, in the 2-cup liquid measure, whisk together the egg yolks. Pour a little of the hot milk into the yolks, stirring constantly (I like to dip the 1/4 cup measure into the milk and use it as a scoop). Pour about another 1/4 cup milk or so into the yolks, then pour all the yolks and milk back into the saucepan. Cook, stirring constantly, for another 10 minutes or so, until the mixture stops swirling within 2 seconds of pulling out the whisk or spatula.
2. Gently pour the custard into the cream and let cool. Add the vanilla and peppermint extracts, then cover and cool in the refrigerator overnight.
3. The next day, either churn in an ice cream maker, or put into the freezer, stirring once every half hour. When the ice cream is almost firm, drizzle the chocolate in slowly and stir until frozen. Enjoy!