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Suggestions for improving a mint chip ice cream base: fresh mint vs. extract

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Suggestions for improving a mint chip ice cream base: fresh mint vs. extract

arielleeve | Jul 28, 2013 07:03 PM

I got a ton of amazing mint in my CSA last week, so I attempted mint chip ice cream, which is one of my favorite flavors. I used a David Liebovitz recipe which called for steeping the mint in hot milk/cream for an hour. I was a little wary about using fresh mint as I'd heard in the past that the more traditional mint chip flavor (and by traditional I mean mainstream consumer brands like Carvel or Breyer's) is usually achieved by using mint extract, rather than fresh mint. The base for the ice cream is now done and indeed it is a little too herbaceous for my taste. I think I prefer the more traditional (albeit less natural) flavor.

My question is, it possible to still rescue this ice cream base before I churn it? I'd read a few recipes that called for both fresh mint AND extract. So, if I add some extract in, do you think that will balance out the herbaceous quality a little? I don't necessarily hate the thing to the point of tossing it, but I also don't want to waste chocolate and the effort in putting the whole thing together if I'm not going to like it that much, so I'm hoping to just do something to improve upon the flavor in the base. Suggestions needed!

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