Chocolate Thin Mint Ice Cream

A couple of weeks ago we went down to visit Stephen’s parents. Their pantry was full of Girl Scout cookies that his mom had purchased from a family friend. She asked me what my favorite cookie was and if we wanted to take some home with us. I told her that I had never tried a Girl Scout cookie. Not only was she shocked, but everyone in the room stopped and looked at me. That was when the sampling began. I really loved the Thin Mints… I always love anything mint, but for me there was something refreshing about how crisp and light they were. Stephen and I ate one sleeve when we got home and saved the second one. I resisted eating them for weeks with the intention of using them in some sort of dessert. That’s when I thought of putting them in ice cream. Stephen isn’t the biggest fan of full-on peppermint ice cream, so I thought a chocolate base with flecks of cookies would give the ice cream just the right hint of mint. If you can withstand the temptation to eat every last cookie, make some ice cream, you’ll love it!

Chocolate Thin Mint Ice Cream
2 c. heavy cream
1 c. whole milk
3 tbsp. Dutch-process cocoa powder
5 oz. bittersweet or semisweet chocolate, chopped
3/4 c. sugar
5 egg yolks

1/2 tsp. vanilla
1/8 tsp. peppermint extract
1/8 tsp. salt
1 sleeve (15 cookies) Girl Scout Thin Mints, chopped

1. In a medium saucepan, warm 1 c. of heavy cream with the cocoa powder, whisking to blend cocoa.
2. Bring mixture to a boil, remove from heat and add bittersweet or semisweet chocolate. Stir until smooth. Then add remaining cup of heavy cream, stirring until smooth. Pour mixture into a large bowl, scraping the saucepan to remove all chocolate. Set a mesh sieve over the bowl.
3. Warm the milk, sugar and salt in the same saucepan.
4. In a separate bowl, whisk yolks lightly. Slowly pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in vanilla and peppermint extracts.
5. Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25-30 minutes).
6. Pour mixture into ice cream maker according to the manufacturer’s instructions. Churn for 20-25 minutes. Fold in chopped thin mints.
7. Store mixture in an air-tight freezer safe container and freeze for 4-6 hours before serving.