I dithered over what today's post should be--last year Jennifer of The Domestic Goddess and I co-hosted Mmm...Canada: she took care of the sweet and I, the savoury. I truly wanted to host it again this year, but I realised that hosting the June Daring Bakers' challenge would be pretty much all the online eventing I could handle right now. I'll do my best to bring it back next year.
I wanted celebrate our nations 142nd birthday with something fun and touched upon a national favourite. Last week's warm spell pretty much sealed the deal on it: ice cream.
There's something about this luscious, creamy and slightly drippy treat that coaxes smiles out of the most sour of faces. Limitless flavours single notes, others mix a couple of different ice creams, fruit-embued, candy-studded, ripples and ribbons and of course some are rather nutty...quite the analogy to Canadian society, n'est-ce pas?
So, to celebrate our national day, I offer you a seat in the back yard, a long cool drink and of course some home made chocolate mint ice cream. Happy Canada Day!
For a list of Canadian food and drink bloggers please visit my Canadiana page at SensualGourmet.ca.
Chocolate Mint Ice cream
Roughly 1.5 litres
250ml heavy cream
40g mint leaves
5 egg yolks
pinch of salt
100g milk chocolate, chopped
100g semisweet chocolate, chopped
Scald the milk with the mint leaves. Remove from heat and let stand, off the hob for about 20 minutes.
Combine the sugar, yolks and salt until ribbonny.
Carefully temper the egg mixture with the hot milk by slowly adding a ladelful of milk to the sweetened eggs, beating constantly, to avoid scrambling. Repeat a few more times, eventually just pouring in the remaining milk and mint. Beat well.
Pour the custard mixture back into the pot and cook until it has thickened and passes the back of the spoon test by running your impeccably clean finger down the back of the spoon's bowl while it has been covered with a layer of custard. If you draw a clear track that does not fill back in, then you're fine.
Pour the hot custard brine over the chocolate bits, letting them melt and mix well.
Cool the brine, overnight in the fridge.
The next morning seive out the mint leaves and whatever scrambled eggs have formed.
Whip the heavy cream until medium-stiff. Fold, one third at a time, into the cool chocolate mint custard. Keep it as light as possible, but try and ensure there aren't any white streaks.
Decant into your ice cream maker and follow the manufacturer's instructions.
What I'm reading: The Secret Agent by Joseph Conrad
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