The chocolate mint in my raised herb bed is going crazy! From one tiny plant last season, I now have about 16 square feet of mint. I don’t mind because it perfumes the air and gives me an excuse to make Mint Chocolate Chip Ice Cream. I still love this recipe from David Lebovitz. Yesterday I decided to make mint chocolate chip ice cream sandwiches. I chose a flourless chocolate cookie, using powdered sugar, cocoa, and egg whites. The recipe for the cookie is all over the internet but I chose the adaptation from Recipe Girl.
Here again is the recipe for the mint ice cream:
- 1 cup (250 ml) whole milk
- 3/4 cup (150 gr) sugar
- 2 cups (500 ml) heavy cream
- pinch of salt
- 2 cups packed (80 gr) fresh mint leaves
- 5 large egg yolks
For the chocolate chips:
5 ounces (140 gr) bittersweet or semisweet chocolate, chopped
1. In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and mint.
2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.
4. Pour the remaining heavy cream into a large bowl and set the strainer over the top.
5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).
7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
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 storage container in the freezer.
9. When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
When finished, cover and freeze until firm.
Chaya says
Mint chocolate chip ice cream is my favorite flavor and I have to admit that I have never had it with fresh mint. I can only guess how much better it would be.
Raia says
Congrats! This was the most viewed link on last week’s Savoring Saturdays! 🙂 Hope you’ll come share again this weekend!
Seaweed & Raine says
Oh these look devine! I’m pinning this one to try out when winter warms up again! THANK YOU! 🙂
Sheree
Chrystal @ YUM eating says
These look so YUM! Looks like something kiddo and I could make and have some fun with. Thanks for linking with us at The Yuck Stops Here! I hope to see you again this week.
Easy Life Meal & Party Planning says
The ice cream sounds amazing and making it into chocolate ice cream sandwiches is a wonderful idea. Thank you for sharing ont he Four Seasons party.
Cheryl says
I love mint chocolate chip ice cream! And this looks absolutely scrumptious! I just popped by today to thank you for linking up with us at The Yuck Stops Here link party and let you know that I have chosen this delicious recipe as one of my favorites this week. Please stop by sometime after 8pm ET today to pick up your “I’ve Been Featured” button! You can find this week’s party at http://mommasangelbaby (dot) com/the-yuck-stops-here-13/. Congratulations! HUGS
Mary says
Thank you so much!
Evelyn @ My Turn for us says
Just pinned these and will be sharing on FB!!
Hugs from Freedom Fridays!