I LOVE mint chocolate chip ice cream. It’s always been one of my favorites, so when I found out we got a bunch of mint from our fabulous CSA, I knew I was making mint chocolate chip ice cream.
Mint chocolate chip ice cream
I loved how fresh this was – it really was minty. And of course, using Ghiradelli chocolate makes it perfect. (Well, for me, what really makes it perfect is a warm brownie and some hot fudge sauce, but even without those two things, it’s damn good.)
This may look like a complicated recipes, but it took me about 20 minutes of real work to make the base Saturday, then let it chill overnight and poured it into the ice cream machine on Sunday. Super easy once you’ve got the ice cream basics down.
I highly suggest making this if you find yourself with an abundance of mint. (Mojitos would be second on my list.)
Mint Chocolate Chip ice cream
From Simply Recipes (click on the link above to see the directions with photos)
Ingredients:
3 cups fresh mint leaves (not stems), rinsed, drained and packed* (I used a mix of mint and apple mint since that’s what I had)
1 cup milk
2 cups heavy cream (divided)
2/3 cup sugar
pinch of salt
6 egg yolks
6 oz semi sweet chocolate, chopped fine, stored in freezer until ready to use (I used Ghiradelli)
*Note that if you do not have fresh mint, you can make this mint chocolate chip ice cream recipe with peppermint extract. Skip steps 1 and 2, instead heating 1 cup of milk with 1 cup of cream and the sugar and salt until steaming. Continue with step 3. Add 2 teaspoons of peppermint extract in with the chilled custard mixture in step 6.
Directions:
1 Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.
2 While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Strain the milk cream mixture into a bowl, pressing against the mint leaves with a rubber spatula in the sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.
4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.
7 Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
8 Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate. Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
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