Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream takes roughly 45 minutes from beginning to end. One serving contains 1390 calories, 18g of protein, and 98g of fat. This recipe serves 2 and costs $3.31 per serving. It can be enjoyed any time, but it is especially good for Summer. 119 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free diet. Head to the store and pick up fresh mint leaves, corn syrup, semi-sweet chocolate, and a few other things to make it today. It is brought to you by Cooking Classy. With a spoonacular score of 68%, this dish is pretty good. Similar recipes include Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, Chocolate Chip Mint Ice Cream, and Mint Chocolate Chip Ice Cream.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan combined milk, 1 cup cream and fresh mint leaves. Heat over medium heat and bring just to a gentle bubble, about 5 minutes. Remove from heat and allow mixture to steep, 15 minutes. Meanwhile in a bowl, whisk together remaining 1/2 cup heavy cream with granulated sugar, corn syrup and egg yolks until slightly pale and fluffy, about 1 - 2 minutes. While whisking egg yolk mixture, slowly add about 1/2 cup warm milk mixture to egg yolk mixture (don't strain leaves yet). Add egg yolk mixture to milk mixture in saucepan and return to medium heat. Cook mixture, stirring constantly until thickened, about 5 - 8 minutes (mixture should coat the back of a wooden spoon. A light bubble is fine but don't let it boil). Remove from heat and pour mixture through a fine mesh sieve into a heat proof bowl. Using a rubber spatula, rub mint leaves back and forth in over sieve to strain oils and natural flavors from leaves into bowl (also scrap bottom of sieve once done and add that to bowl), discard leaves. Mix in a few drops green and blue food coloring if desired (about 4 green/2 blue). Cover with plastic wrap pressing directly against surface of mixture to prevent a skin from forming. Transfer to refrigerator and allow to thoroughly chill through, about 4 - 5 hours.Once fully chilled, process mixture in an ice cream maker according to manufactures directions, adding in chopped chocolate during last few minutes of processing. Transfer mixture to an airtight container and freeze until nearly firm (I prefer this ice cream slightly soft for optimal texture. If you freeze it thoroughly, I recommend letting it rest at room temperature for a bit to soften. I like it the consistency of gelato).*Add 1/4 tsp at a time to reach desired taste. I used mint leaves that were on the verge of withering so they may have lacked a little flavor compared to what fresh from the garden leaves would have.Recipe Source: adapted slightly from Williams Sonoma

 

Step by step:

1. In a medium saucepan combined milk, 1 cup cream and fresh mint leaves.

2. Heat over medium heat and bring just to a gentle bubble, about 5 minutes.

3. Remove from heat and allow mixture to steep, 15 minutes. Meanwhile in a bowl, whisk together remaining 1/2 cup heavy cream with granulated sugar, corn syrup and egg yolks until slightly pale and fluffy, about 1 - 2 minutes. While whisking egg yolk mixture, slowly add about 1/2 cup warm milk mixture to egg yolk mixture (don't strain leaves yet).

4. Add egg yolk mixture to milk mixture in saucepan and return to medium heat. Cook mixture, stirring constantly until thickened, about 5 - 8 minutes (mixture should coat the back of a wooden spoon. A light bubble is fine but don't let it boil).

5. Remove from heat and pour mixture through a fine mesh sieve into a heat proof bowl. Using a rubber spatula, rub mint leaves back and forth in over sieve to strain oils and natural flavors from leaves into bowl (also scrap bottom of sieve once done and add that to bowl), discard leaves.

6. Mix in a few drops green and blue food coloring if desired (about 4 green/2 blue). Cover with plastic wrap pressing directly against surface of mixture to prevent a skin from forming.

7. Transfer to refrigerator and allow to thoroughly chill through, about 4 - 5 hours.Once fully chilled, process mixture in an ice cream maker according to manufactures directions, adding in chopped chocolate during last few minutes of processing.

8. Transfer mixture to an airtight container and freeze until nearly firm (I prefer this ice cream slightly soft for optimal texture. If you freeze it thoroughly, I recommend letting it rest at room temperature for a bit to soften. I like it the consistency of gelato).*

9. Add 1/4 tsp at a time to reach desired taste. I used mint leaves that were on the verge of withering so they may have lacked a little flavor compared to what fresh from the garden leaves would have.Recipe Source: adapted slightly from Williams Sonoma

Nutrition Information:

covered percent of daily need

 

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