The Girl Scout Cookie saga continues. As if cupcakes weren’t enough, I’ve continuing my Girl Scout Cookie addiction with an ice cream series. Up next, you can look for Tagalong Ice Cream and Samoa Ice Cream. Are you drooling yet?
Thin mint have forever been my favorite and there’s no denying it. Sure, I love a good Tagalong (although I’m convinced they get smaller every year) and who doesn’t love a gooey and chewy Samoa? Maybe it’s because I have a general mint and chocolate addiction, but for some reason thin mints are just the top of the list for me. Is it possible to open one sleeve and not eat the entire thing in one sitting? The world may never know.
After the Girl Scout Cookie Cupcakes were such a hit with my coworkers, I decided to hunt down some more boxes and expand my collection. Last week, they got to enjoy some Tagalong Ice Cream (coming soon) and I can’t wait to share this delicious treat with them this week.
Looking for a way to use up some Girl Scout Cookies to keep them from going to your waistline? I highly recommend this recipe. Take your two favorite things to the next level and whip up some ice cream with the family this weekend.
Thin Mint Ice Cream
- 1 cup whole milk
- 2 cups heavy cream
- 1 cup sugar
- pinch of salt
- 2 tsp. mint extract
- 5 egg yolks
- green food coloring
- 1 sleeve Thin Mints
- 1 Hot Fudge recipe
DirectionsIn a large saucepan, whisk 1 cup of the heavy cream, milk, sugar, salt and mint extract together over medium heat until well dissolved. Bring the mixture to a light steam.
In a small bowl, whisk the egg yolks together. Once combined, slowly temper the eggs with the milk mixture.
To temper the eggs, slowly add the steaming milk to the yolk and sugar 2 tablespoons at a time whisking continuously. It’s important that you do this slowly and continuously to ensure that the egg yolks do not ‘scramble’ themselves from the heat.
Once tempered, return the milk and egg yolk mixture to the sauce pan and heat over medium temperature (making sure not to boil). Cook the mixture until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.
Using a fine mesh strainer, pour your mixture into remaining heavy cream and whisk together with a few drops of green food coloring. Cover with plastic wrap and chill for 4 to 6 hours until completed chilled through.
Then, place your ice cream in your ice cream maker and freeze according to instructions! Once complete, fold in crushed Girl Scout Cookies and hot fudge sauce. Enjoy!