So the other night, after Josh had gone to sleep, I was wide awake. I thought to myself, "I should do dishes and make ice cream, but I don't want to." Then I shook my lazy self, got up, and proceeded to wash the dishes - and make another ice cream base.
This time, I made mint oreo ice cream. Because it is good. Also, I colored it green for St. Patricks' Day. Not that I'm Irish or anything. . .but March 17 has become a green day. Maybe also for recycling. :) My mint ice cream is the closest thing that I think I could get to mint thin Girl Scout cookies. I use mint OIL for the flavoring - not mint extract. The mint oil makes the mint flavor rather strong; however, adding the oreo crumbles balances it out beautifully.
So, here we go! MISE EN PLACE!
I'm trying to get used to mise en placing!
After I add the milk(s) to the pan, I plop my egg into the 2-cup measuring cup. This makes tempering easier later on.
See. . .after my milk has been cooked, I need to SLOWLY add 1 cup of it to the beaten egg.
So, I dribble, dribble, dribble. ( I couldn't dribble in the picture because. . .someone had to take the picture. Daisy is too short and Josh was sleeping.)
Then, once I reach the 1 cup mark on my measuring cup, I pour my tempered egg back into the milk.
Now for the fun part! FOOD COLORING! And flavor, of course. :)
Apparently, my camera has different color issues. . . both top and bottom pictures are the same batch of ice cream! In real life, the color is more like that of the bottom picture's!
Before refrigerating, I always add plastic wrap over the top of the milk so that a skin does not form.
My baking buddy! She thinks she is going to get crumbs. . .she did get some cooked potato yesterday while I was making potato soup!
She's too cute!