Fresh Mint Chocolate Chip Ice Cream
I had a friend ask me recently what my all-time favorite thing is to cook. Eric laughed and said, “You’ll have to break it down into categories for her because she won’t be able to choose one favorite.” He was right, but it didn’t take me long to answer that my favorite dessert to make is ice cream. When I first started this blog, I was nowhere near close to making ice cream at home. That all changed, though, when I saw recipes for it popping up everywhere. Soon after that, I was adding an ice cream maker to my Christmas list. Now, I can’t imagine not making ice cream at home. It’s funny how things change like that.
This ice cream is definitely the most interesting one I’ve made so far. Most mint ice creams call for extract, but this one uses fresh mint. It gives the ice cream a somewhat herbaceous flavor, but in the best way possible. It’s very refreshing and will even leave you with good breath. There’s nothing subtle about this ice cream, but the chocolate provides some balance to the strong mint flavor. Adding the chocolate just before the ice cream is done churning gives it the most wonderful texture. Instead of large chunks, there are thin flakes of chocolate, giving you more chocolate in each bite. While it’s not the traditional mint chocolate chip ice cream most people are used to, it’s definitely delicious. My only regret with this ice cream is that I didn’t make it over the summer when my chocolate mint plant was thriving.
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
2 lightly packed cups fresh mint
5 large egg yolks
5 ounces bittersweet chocolate, chopped
- 1
In a small saucepan over medium heat, warm the milk, sugar, 1 cup of cream and salt until steaming. Add the mint leaves and stir until they are completely immersed in the liquid. Cover and steep for 1 hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Using a rubber spatula, press firmly on the mint leaves to extract all their flavor, then discard them. Pour the remaining cup of cream into a large bowl, preferably one with a pour spout, and set the strainer on top.
- 2
Rewarm the mint-infused liquid over medium heat until steaming. Meanwhile, in a medium bowl, whisk together egg yolks. Gradually pour the liquid over the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (or spatula). Pour the mixture through the strainer to remove any bits of egg that may have formed.
Stir into the cream until incorporated. Place in an ice bath until cool, then chill completely in the refrigerator. Freeze in an ice cream maker according to manufacturer’s directions.
- 3
To make the chocolate flakes, melt chocolate in a microwave-safe measuring cup with a pour spout. Drizzle a very thin stream of chocolate into the ice cream maker as it is nearing the final stages of churning. Alternately, remove the ice cream from the machine and drizzle chocolate over while layering ice cream in the storage container, stirring to break any large chunks.
Beautiful pics!!! I am saving this for sure!! I always have fresh mint growing inside and looking for new ways to use a lot at once! This is perfect! 🙂
This is tied with chocolate as my favorite ice cream flavor. I’ve never made my one mint chip though… now I need to!
Wow, your ice cream looks so decadent and delicious! What a fun holiday treat…thanks for sharing your recipe!