Recently a good friend of mine got the job of her life. Unfortunately, the job is all the way across the country in Arizona. ;_;
The bad news is that we will now be separated by a couple thousand miles.
The good news is that I have now strategically placed a good friend in the desert for visiting purposes! Huzzah!
In honor of her leaving I threw a small party and made a special dessert – her favorite ice cream flavor, mint with chocolate!
Huzzah!
One of the things I really like about this recipe is that it hits all my “ice cream high points”. Some of the recipes I’ve pulled up have demanded 8 egg yolks for just 1 pint of ice cream. While I love myself some soft, custardy goodness, I have a hard time justifying 8 yolks for such a small amount of payback. This recipe calls only for 5 and yields an entire quart. Success!
Ice Cream in a Box
Feeling that just mint ice cream wasn’t fancy enough, I recalled a Joy the Baker post recently in which she had fun hand-dipping sugar cones to add to her desserts. I thought it’d be a classy and easy-to-accomplish bit of flair, so bought a dozen waffle cones (my preference) at the store. Does it get much easier than “Melt chocolate. Dip cones in the chocolate.”? No, I don’t think it does. Plus, who doesn’t like an excuse to use sprinkles?
The general consensus on the ice cream was that it was weird at first, but you quickly developed a taste for it. I think we thought of it as “weird” when first trying it was because it had such a natural mint flavor as opposed to a more traditional super-sweet peppermint. It was definitely unexpected, but after a few bites very good! Refreshing, with little hints of chocolate. And perfect in a chocolate-dipped cone!
Soaking Mint
This is definitely a flavor I’d make again, and probably will; it’s a light, tasty ice cream that goes great with a drizzle of chocolate. I wish I’d taken a better picture of a complete chocolate-dipped cone, but frankly they just got eaten too fast!
Enjoy!
Mint Chip Ice Cream
By David Lebovitz! A superb recipe!
Chocolate Dipped Cones
By Joy the Baker!
My version was a slacker-version thereof (melt chocolate, dip cones, add sprinkles), but Joy’s has so much more class and her post inspired me to try it in the first place.
Mary Gezo
Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.
I love a nice giant waffle cone, filled to the brim with sinfully good ice cream! Mmm!
I’d forgotten how much I like my ice cream in cones before making these; typically whenever I buy ice cream it goes directly into a bowl. This was a nice treat (and I have some cones left over so…y’know, I might have to do something about that >.>)!
Yay, ice cream and sprinkles! I’ve seen fresh peppermint at the store here and wonder if that would have more of the traditional flavor? A friend of mine once accidentally bought mint extract instead of peppermint extract. We put it in hot chocolate and it tasted like chocolaty mouthwash! haha.
When I bought the mint I wasn’t even thinking about mint vs. peppermint flavors, I just snagged a bunch and took off down the aisle. I think you’re right – peppermint would’ve brought on a more traditional flavor! Haha, mmm chocolate mouthwash…bleh, sad. >.>