Mint Chocolate Chip Ice Cream

Scooped into bowls or topping a cone, this cool, minty ice cream is a sure fire way to beat the heat. It does require turning on the stove, but one spoonful or lick will have you believing that it was completely worth it. The original recipe called for regular mint, but I have a bumper crop of a unique variety of mint. Chocolate mint. Yes, I have chocolate scented mint running rampant in my garden. Two great flavors in one leafy green is the perfect base for this no artificial color or flavor frozen treat. If you don’t have chocolate mint, you can certainly use regular mint. Using fresh mint does lend a lovely herbal flavor on the first bite. However, I find that the overall flavor improves with age. Therefore, I recommend making this ice cream at least a few days in advance before serving.

The method to create the layers of chocolate ribbons is unique as well. Once the ice cream base is frozen in an ice cream maker, it is layered and drizzled with melted chocolate. The chocolate hardens and breaks almost immediately, creating bite-sized chips. Bite after bite, this garden fresh ice cream will have you coming back for more!

Mint Chocolate Chip Ice Cream

By Nicole Prep: 45 minsCook: 10 minsRest and Refrigeration Time: 9 hrsTotal: 9 hrs 55 mins Servings: 1 quart A wonderfully refreshing and minty frozen treat!

Equipment

• Ice cream maker
• Ice cream container quart

Ingredients 

• 1 cup whole milk
• ¾ cup sugar
• 2 cups heavy cream, divided
• pinch of salt
• 2 cups packed fresh chocolate-mint leaves or mint leaves
• 5 large egg yolks
• 6 ounces semisweet chocolate, milk chocolate, or a combination of both, chopped

Instructions 

1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. Once the mixture is hot, remove from heat, cover, and let stand for an hour to infuse the mint flavor. Using a strainer, remove the mint, then press down with a spatula firmly to extract as much mint flavor and color as possible. Discard the mint and keep the infused milk in the saucepan. Pour the remaining heavy cream into a large bowl and set the strainer over the top; set aside
2. Re-warm the infused milk. In a separate bowl, whisk together the egg yolks. Slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. Immediately strain the mixture into the cream and stir. Place the mixture over an ice bath and cool stirring frequently. Refrigerate the mixture thoroughly, preferably overnight. Once the mixture is completely cool, freeze it in your ice cream maker according to the manufacturer’s instructions.
3. While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a freezer-safe storage container in the freezer to chill. When the ice cream in the machine is ready, drizzle some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Drizzle melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into smaller pieces. Continue layering the ice cream, drizzling with more chocolate and stirring as you go. When finished, cover and freeze until firm. Enjoy!

Nutrition

Calories: 3680kcal, Carbohydrates: 280g, Protein: 50g, Fat: 270g, Saturated Fat: 160g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 75g, Trans Fat: 0.1g, Cholesterol: 1549mg, Sodium: 311mg, Potassium: 2396mg, Fiber: 21g, Sugar: 238g, Vitamin A: 12599IU, Vitamin C: 31mg, Calcium: 1056mg, Iron: 18mg

Nutrition information is automatically calculated, so should only be used as an approximation.