Remember girl scouts?
I dabbled in trooping for a single season if memory serves correctly.
One would have thought that with the name “Brownies” I would have found my calling at an early age, and perhaps that very name is to blame for having lured me into the troop trenches to begin with.
The promise of being in a group named after an irresistible square of chewy chocolate and by being a member, given the power to reign as sole distributor of an exclusive line of cookies?
Sign me up!
Unfortunately, things didn’t go quite as planned.
Faint memories of knitting, sweating through sets of jumping jacks and tossing and turning on cement floors during gym sleepovers is all that returns to me when I go fishing in those memory archives.
Yep, reflecting on my sash sessions brings zero images resembling Troop Beverly Hills- not even the silly dancing. And every fun group has at least some silly dancing when you’re a munchkin.
Although I have no recollection of selling them, I sure remember eating those signature cookies.
I was all about the Peanut Butter Patties as a kid until the adult me matured into the Caramel DeLites, but our freezer at home was always stocked with thin mints as demanded by the peppermint purists residing within.
It honestly wasn’t until a few years ago when an ice cream form of the thin mint cookie appeared in our freezer that I formed my own relationship with those chocolate-coated crisps.
See, I never really understood their allure when they were boring and whole and stored at normal temperatures. I soon learned that they only come alive when smashed, wicked cold and layered into creamy ice cream.
With that said, get out your campfire utensils, ditch the kumbaya circle and start taking notes from troop leader Everdeen because it’s survival of the fittest when dealing with creamy, dreamy, minty magic.
It may be 20 something years overdue, but I’m awarding myself the ice cream badge for excellence in iciness.
Thin Mint Chocolate Chip Ice Cream
This recipe produces a rich, custard-like ice cream. If you’d like something slightly “lighter” swap the half and half for whole milk and cut down on the number of egg yolks. I used 1 1/2 tsp peppermint extract and it was strong, just how I like it. I lowered the quantity for more sensitive tastebuds and would recommend just 1 tsp or less if starting out as the mint cookies will reinforce this same flavor as well.
- 2 C heavy cream
- 1 C half and half
- 1 C sugar
- 5 egg yolks
- 1/2 tsp fine sea salt
- 1 tsp vanilla
- 1 – 1 1/4 tsp peppermint extract
- green food coloring/gel, optional
- 5 oz semi-sweet chocolate
- 3 T thin mint cookie crumbs
- 8-10 coarsely chopped thin mint cookies
This process is from David Lebovitz’s The Perfect Scoop.
To set up, place a pot on the stove with 1 C of the cream, the half and half, the sugar and salt. In a separate bowl, whisk the yolks together. In a third bowl, place the remaining cream with a strainer positioned on top of the bowl.
Heat the ingredients in the pot until steaming and stir to combine. Temper the hot mixture into the egg yolks very slowly by streaming it in while whisking rapidly. You do not want to cook or shock the eggs. Once the hot mixture is completely blended into the yolks, pour this new mixture through the strainer and into the remaining bowl with the cream. Transfer the completed mixture to the pot and heat on medium- medium/low until it thickens enough to coat the back of a spoon. Be sure to whisk the entire time while scraping the bottom of the pot. Remove from the heat and add the extracts and green coloring, if desired. Chill completely before pouring into your ice cream maker and following its instructions.
While the ice cream is processing, heat the chocolate on 50% power in the microwave for 20 seconds at a time until completely melted. Stir between heating intervals. Once melted, add the crumbs and stir. Transfer this mixture into a zip loc bag and cut the tip off for easy squeezing so that a stream of chocolate comes out easily.
In the last few moments before the ice cream finishes, stream in some minty chocolate by squeezing it out of the cut corner of the bag. It will freeze immediately and swirl into the ice cream as chips! It’s ok if you get clumps. It should break up. When transferring to your storage container, fold in the cookie chunks. This ice cream must freeze overnight for best results as this allows the custard taste to disappear and the creamy minty-ness to shine! Enjoy.