Riverwalk Market Fair Opening and Mint Chocolate Chip Ice Cream
About a month ago, I announced that good things were to come in about a month here at the dabble, which would be about now, but I guess it’s not that exciting. We decided against doing the biggest thing that brought us joy for another 6 to 9 months. You’ll see eventually…if it works out. It’s not a baby (like Arnold would say about a tumor in Kindergarten Cop).
Some of my recipes will be in a new free home/decor magazine (Redoux) in the area and it could possibly be an ongoing/paying gig. Nice. I lied, just typing that makes me excited but I have to subdue that emotion because who knows what could happen. The recipes focus on summer and I will be working on the fall edition whenever I receive word to do so. What recipe would you consider to place in the magazine for fall? That’s mean of me to ask when summer isn’t even officially here and skies are blue and bright with warm temps.
This weekend opens the Riverwalk Market Fair here in Northfield. I’ve been eagerly awaiting this event. Read about it at that link.
Maybe 5 steps away from our apartment, I can look out the emergency exit door and see the happenings. Imagine my reaction as if I’m 8 years old and this is equivalent to getting a new bike, no longer using a hand-me-down. Oh no, I got my very own beautiful bicycle! I don’t mind if people think I’m weird-we don’t know very many people here.
Head to Northfield (Minnesota), on a Saturday (June 5th through October 30th), around the downtown area, by the Cannon River, and you very well could find me. Remember, I will have the smile of an 8 year old with a new bike.
There are 2 farmers’ markets now with this opening. One is not associated with the event (the one I’ve been going to for over a year) but rumor has it that the new market didn’t intend to compete. No matter, I will show up all over town and at every area of the market: art, flowers, produce, jewelry, etc..
Greg, my husband-I forget sometimes that new readers might be asking themselves if that’s my dog, brother, friend, significant other- chooses mint chocolate chip ice cream as his top pick for the chilly concoction. I decided to surprise him last week when I found myself with all the fresh ingredients needed and when I just happened to come across the recipe by Faith Durand at thekitchn’s website. That’s a place I could spend searching all day. Love it.
I made a much smaller amount for a one time evening treat. The recipe is wonderful “as is.” Can you believe I didn’t adjust a single thing beyond the quantity? Wait, I did change the freezing process. I noted that below. I was impatient. Excuse the picture, it was evening, therefore, sans decent light in our place and we simply wanted to devour it.
Mint Chocolate Chip Ice Cream
Makes about 1 quart (original said 2 but I don’t think so)
3 cups fresh mint leaves
4 cups half and half (or 2 cups cream and 2 cups milk)
1 cup sugar
pinch of salt
1 tsp vanilla
4 egg yolks
6 oz. good quality dark chocolate (or chocolate of your choice)
Get out the bowl to your ice cream maker and freeze or follow its directions before tackling this recipe. I have to freeze the bowl overnight.
Remove the stems from the mint leaves. Place the leaves in a bowl and mash slightly until they are fragrant. Set aside for now.
In a saucepan, whisk the half and half, sugar and salt over medium heat. Heat until it begins to steam, then remove from the heat and add the mint leaves. Cover and allow to steep for at least an hour (two or three is better). I did this for 2 hours and think it would’ve been better for 3.
Once that is complete, strain the mint leaves out and bring to just under a simmer. Whisk the egg yolks in a bowl, add a cup of the cream slowly while stirring to temper the eggs so you don’t end up with scrambled eggs. Whisk this back slowly into the saucepan. If you notice some cooked egg, strain the mix through a sieve before adding the vanilla. Cook, stirring, until the custard reaches about 170F. If it reaches 165F, that works too but the ice cream will be thicker and creamier if brought to a near curdle, says the creator of the recipe. Stir in the vanilla and pour into a bowl. Cover and refrigerate overnight. I froze it for 4 hours and had the ice cream on the same day but it’s your choice.
Chop the chocolate into chunks and flakes or use chips and set aside. Freeze the custard the next day, or the same day (after freezing for 4 hours), in your ice cream maker according to its directions. Mine churned for about 40 minutes. Add the chocolate about halfway through and transfer the ice cream to a bowl. You can cover it with plastic wrap, if you wish, under the lid, touching the surface of the ice cream to prevent ice crystals. Freeze for at least a few hours before serving. The original creator advised 4 hours but again, I was impatient. It still turned out delicious.