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My Happy Dish: Mint Chip Ice Cream from Kasey Fleisher Hickey of Turntable Kitchen

My Happy Dish



Kasey Fleisher Hickey is one half of the husband-and-wife team behind Turntable Kitchen, the first site, and monthly subscription service devoted to connecting food and music. What started as a blog chronicling their shared passion for musically-paired dinner dates and gatherings has now expanded into an offline brand that includes a record label and shop featuring items such as tote bags, baby onesies, and Premium Ingredients featured in the Turntable Kitchen Pairings Box. Kasey's life essentials include bread and chocolate, and she's hopelessly addicted to travel (still dreaming about this trip to Sicily). Kasey lives in San Francisco with her music-loving husband and baby daughter.


Kasey Fleisher Hickey
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My Happy Dish

Refreshing on a hot summer day!



From Kasey: "In my book, Mint Chip is the perfect ice cream flavor. It's refreshing on a hot summer day, and delivers a rich chocolatey bite with every spoonful. Its sophisticated flavor profile makes it an ideal after-dinner treat for adults. At the same time, it's playful enough for kids of all ages (try scooping it into some sugar cones, or use it as a base for an ice cream sundae). This brings back memories of hot summer days spent lounging on porch stoops and running through sprinklers in the backyard."

Mint Chip Ice Creamadapted from Jeni’s Splendid Ice Creams at Home

*makes 1 quart

2 cups of whole or reduced fat milk

1 tablespoon + 1 teaspoon of cornstarch

3 tablespoons of cream cheese, at room temperature

pinch of fine sea salt

1 1/2 cups of heavy cream

2/3 cup of sugar

2 tablespoons of light corn syrup

large handful of fresh mint leaves

1/4 teaspoon of mint extract

For the chocolate chunks:

4 ounces of high-quality dark chocolate, roughly chopped


1.Mix 2 tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. 2.Combine the rest of the milk, sugar, cream, and corn syrup in a medium pot. Bring the mixture to a slow boil over medium heat and boil for four minutes before removing from the heat. Add the mint extract. 3.Whisk in the cornstarch slurry, then bring the mixture back to a boil over medium-high heat. Cook, stirring the mixture, until it begins to thicken (this should take about one minute). Whisk the cream mixture into the bowl with the cream cheese until it’s smooth. Add the mint leaves. 4.Transfer the ice cream base into 1 gallon Ziploc freezer bag and seal tightly. Place the bag in an ice bath (fill a large bowl with cold water and ice) and let sit until completely cooled (about 30 minutes). Refrigerate for 4 - 12 hours, allowing the mint flavor to develop. 5.Melt the chocolate in a double broiler. Remove from the heat and allow it to cool slightly. Meanwhile, strain out the mint leaves. 6.Transfer the ice cream base to an ice cream maker, and process according to the manufacturer’s instructions. Once the ice cream is relatively thick and creamy, slowly drizzle in the melted chocolate. It will harden and break up into small pieces as the ice cream continues to churn for another few minutes. Break up any large chunks of chocolate, then transfer the ice cream to a storage container with a tight-fitting lid. Press a sheet of parchment paper directly over the ice cream, cover, and freeze for at least four hours. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

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Photography by Kasey Fleisher Hickey