Mint Chocolate Ice Cream
This Mint Chocolate Ice Cream has “real mint” flavor in it! With added dark chocolate, this is a cold treat to enjoy all year round.
Ingredients
- 2 cups 35% heavy cream
- 1 cup half-and-half
- 1/2 cup granulated sugar, or more to taste
- 1 cup mint leaves, packed tips & tricks
- 5 large free-range egg yolks, beaten
- 1 large vanilla bean, seeds scraped Footnote
- 1/8 tsp. fleur de sel
- 4 ounces dark chocolate, shaved or chopped into small pieces
- 1 tbsp. Crème de Menthe optional
- 5 drops food coloring, optional see Recipe
Directions
- In a medium saucepan over medium heat, add heavy cream, milk and sugar. Stir until sugar is dissolved heat the mixture just before it starts to simmer (between 160ºF to 170ºF).
- Turn off the heat, add mint leaves, stir, and let the mixture steep for 2 hours, stirring occasionally.
- Strain the mixture through a fine sieve sitting over a bowl, pressing down the solids with the back of a wooden spoon; discard the mint leaves.
- Pour the mixture back into the saucepan and return to the stove. Warm up the mixture on medium heat.
- Meantime, add yolks to a medium bowl and whisk until nicely beaten; set aside.
- When it reaches around 140ºF, ladle some up and slowly pour in a tiny amount at a time to the yolks, whisking constantly.
- When the yolks are tempered, add them to the saucepan and whisk continuously.
- When the custard temperature reaches 170ºF, remove from the heat and pass it through a fine sieve sitting over a bowl or a large measuring cup; discard any cooked eggs if there are any.
- Add vanilla seeds and a small pinch of fleur de sel; whisk until well blended.
- Place a piece of wax paper on top making sure it touches the surface and let it cool off about 30 minutes before transferring it to the fridge to chill overnight.
- The next day, pour the chilled custard into the bowl of an ice cream maker and process according to the manufacturer’s instructions.
- About halfway through churning, add shaved chocolate.
- A couple minutes before it’s done, add Crème de Menthe and a few drops of food coloring; continue churning.
- When the desired consistency is reached, spoon the mixture into a 2-quart container, place a lid on and transfer to the freezer until frozen, about 4 hours.
Notes
Footnote: After scraping the seeds, don't throw the pod and reuse it to make Vanilla Sugar