Salted Pumpkin Chocolate Chip Cookies
A cookie recipe that has been a favorite since I was a little kid. Finally on the blog!
Cooked up on March 8, 2013
So, I’m posting this today for a lot of reasons. A) I have been pretty vocal about the fact that I work at Girl Scouts, and yes, I love the cookies. But B), it is International Women’s Day, and the intersection between the two is obvious! Girl Scouts is the premiere leadership organization for women. It’s not just crafts and camp, these kiddos are learning to be businesswomen, CEO’s, web developers, and scientists (if you live in Oregon or Southwest Washington like me, you can still buy Thin Mints through Sunday, March 10).
AND C, IT’S THIN MINTS. Frozen and in ice cream. Do I really need to justify that? I didn’t think so.
My favorite reaction to this ice cream has been our good friends’ 13-month-old baby. She had one taste – like, a quarter teaspoon, FLIPPED out and demanded more. It makes me smile just thinking about it.
Here’s what you need- and let me disclaim for a moment: I do not guarantee the results of this if you try to use lower fat milk products, because you need a heck of a lot of fat to make a decent custard. Also, it’s ice cream. Go big or go home, and then eat reasonable serving sizes):
3 cups whole milk
1 cup heavy cream
8 large egg yolks
9 ounces sugar
3 tsp. peppermint extract (MINTYNESS WARNING: I’ve received feedback that for some, this makes the ice cream too minty. My reader’s suggestion was cutting this amount in half. It will not affect the texture of the ice cream.)
1 sleeve of Thin Mints (yup, the whole thing. You can use the other half for snacking and toppings)
In a large saucepan, mix the milk and cream and heat on medium until it barely reaches a simmer. Remove from the heat.
While the milk is heating, whisk the egg yolks in a medium bowl until they lighten in color. This will require some serious whisking – probably about five to ten minutes of vigorous whisking. It has to do with the proteins in the egg. When the color has changed, slowly add the sugar and keep whisking to combine.
When the cream is off the heat and the egg/sugar mix is ready, tempter the two together by adding a small amount (like a half cup) of the cream to the egg bowl, and stirring together quickly to slowly raise the egg temperature. Keep adding the cream and stirring until you’ve mixed all of the cream mixture, and the return the entire batch back to the saucepan and heat on low.
Continue to cook until the mixture thickens and coats the back of a spoon. The temperature should be 170-175 degrees.
After it comes to temperature, pour into a container such as a large ceramic bowl (something that won’t melt, basically) allow to cool for 30 minutes. Add the peppermint oil and the crushed Thin Mints, and then place the entire mixture in the refrigerator to cool completely – this will take several hours – we just left it overnight.
When the mixture is completely cooled, pour into an ice cream maker and mix until it reaches the consistency of soft serve. Then remove to freezer containers and freeze for another couple of hours to get true ice cream consistency. This recipe is adapted from Alton Brown’s recipe for mint chip.
© 2016 PDX Food Love