Grasshopper Pie Ice Cream Recipe
Adapted from Mitchell’s, San Francisco, Calif.
This minty, green ice cream is chock full of chocolaty fold-ins. So you might as well go all the way and top it with some hot fudge.
- 1 cup heavy whipping cream
- ¾ cup whole milk, divided
- ¼ cup granulated sugar
- ¼ cup light corn syrup
- 1/8 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons nonfat dry milk powder
- ¼ teaspoon pure vanilla extract
- ½-1 teaspoon pure mint extract or mint oil
- 3–5 drops green food coloring (optional)
- ¾ cup chopped brownies (homemade or store bought)
- ½ cup chocolate chips
Combine the cream, ½ cup milk, sugar, corn syrup, and salt in a saucepan. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
While the mixture heats, combine the remaining milk, cornstarch, milk powder, vanilla extract, mint extract, and food coloring in a small bowl, and stir until smooth and both of the powders have dissolved.
Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk until smooth, and simmer the mixture for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40 degrees).
Freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the brownie pieces and chocolate chips.
Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.