One of the hallmarks of home cooking is a resistance to cutting corners, which really resonates with me. If I am going through the trouble to make something, I want to make the best possible rendition of it. That applies to an even greater extent if I haul out my ice cream maker.
If you’ve never had a mint ice cream made with real mint before, you’ve missed out. I can’t even necessarily describe it as the same thing — it’s like the difference between real grapes and artificial grape flavoring. Both can (sometimes) be good, but there is no substitute for the original article.
I started making a full sugar version of this recipe a few years back after a tiny mint plant I purchased at the grocery store turned into an entire whiskey barrel of the best mint I’ve ever tasted.
A man can only drink so many mojitos without drawing a disapproving eye from his wife, so I took to the internet to find some recipes that required prodigious amounts of mint. As it so often is, ice cream was the solution, and especially timely solution at that since my bride is something of a mint chocolate chip ice cream aficionado.
Since I am always excited about ways of ensuring my job security, I started to research and ran across several mint chocolate chip ice cream recipes. Cobbling together pieces of their respective methods with my own ice cream base to arrive at something that met with my wife’s approval. Resume mojito consumption.
The xanthan gum in this recipe is there to stabilize the mix and supress ice crystal formation, so don’t omit it unless you want a mint-flavored rock. In a full sugar ice cream, I would use a mix of white sugar and corn syrup to disrupt ice crystal formation and yield a smooth, scoopable mix. Most commercial cream cheeses use stabilizers as well (usually guar or carob bean gum), so we are also getting some help from that along with the xanthan gum.
Make sure you move the ice cream to the refrigerator at least 15-30 minutes before serving it. Even with the xanthan gum, it will lock up harder in the freezer a lot harder than normal ice cream will — a common problem with low carb ice creams. It may take even longer, but don’t worry, it will eventually soften up.