Mint Chocolate Chip Ice Cream
For the true mint lovers, this ice cream delivers a strong mint kick with bits of semi-sweet chocolate chips for a fresh and cool way to beat the summer heat.
Ice Cream Week is still going strong! We’ve covered the basic Hard Style Chocolate Ice Cream, a sweet and fruity Raspberry Sorbet, and now we are moving on to a classic: Mint Chocolate Chip! I do have to warn you though, this ice cream is truly for fresh mint lovers. If you are expecting mint chocolate ice cream like ones from the store, there is a simple adaption you can make that I explain below. For the mint lovers though, rejoice! Finally an ice cream that really brings out the minty goodness.
I was first taken aback by how minty this ice cream is. I was worried that I would not be able to eat it, because I am so used to store-bought mint chocolate chip ice cream. However, that worry soon disappeared when I found myself going back to the container again and again…and again! The pure mint flavor may take a little bit of getting used to, but it really is an incredibly refreshing way to enjoy fresh mint from your garden in a nice and cold treat. And besides, mint and chocolate always pair well together. :)
Posted on 7/23/14 by Kiley
My sister has been growing mint for me this summer, and I am very happy that I finally got to use it! You can use mint from the garden, the grocery store, or even substitute in mint extract. I did not use mint extract, so I cannot guarantee how the ice cream will taste but I imagine that as long as you like mint extract more than pure mint, it will be a happy ice cream ending! Regardless of which way you choose to get in your mint flavor, you need to make this ice cream! What better way is there to enjoy summer than with an ice cream cone or a bowl of delicious homemade ice cream?
I made this ice cream in part to take a break from work- I have been reading books and articles in preparation for my Honors Project that will officially start in September. Trust me, this ice cream was a much needed break! :) I have been enjoying all of the ice creams made for this week especially because of the break they give me from work. Isn’t work easier to get done when you are happily full of ice cream? I think so!
Mint Chocolate Chip Ice Cream
Ingredients:
2 cups milk
2 cups heavy cream
1 cup white sugar, divided
Pinch of salt
1 1/2 teaspoons vanilla extract
1 1/2-2 cups packed fresh mint leaves*
5 large egg yolks
Green food coloring
1 cup mini chocolate chips
Looking for more ice cream? Try these yummy flavors!
Directions:
Make sure that the freezer bowl of your ice cream maker is well frozen (at least 24 hours) before starting this recipe.
In a medium saucepan, whisk together the milk, cream, 1/2 cup of sugar, salt and vanilla over medium-low heat. Bring this mixture to a boil and then immediately remove from heat.
Add the mint leaves* and let the leaves steep for 20-30 minutes; the longer they steep the stronger the mint flavor. For a much more prominent mint flavor, leave the mint leaves in the mixture and blend it. Otherwise, strain the mixture to remove the mint leaves. Bring the mixture just to a boil again over medium low heat.
While the mixture is heating again, combine the egg yolks and remaining 1/2 cup of sugar in a medium bowl. Beat together until the mixture is thick and pale.
Once the mint mixture has come to a boil, remove it from the heat and slowly pour about half of the mint mixture into the sugar-egg bowl, whisking the entire time. This tempers the eggs so they will not cook or curdle in the ice cream. Continue adding the hot mint mixture into the eggs until the are entirely combined, and then return the mixture to the saucepan and place back on the heat.
Heat this mixture, stirring constantly, until it thickens enough to coat the back of a wooden spoon or a spatula. The mixture should not boil or the eggs will overcook; this should only take a few minutes.
When the mixture has thickened, strain it through a fine-mesh strainer into a clean medium bowl to get rid of any potential egg bits. Add in 3-5 drops of green food coloring, until the desired tint has been reached. Let this come to room temperature, and then cover and refrigerate for at least 2 hours or overnight.
When ready to make the ice cream, stir the mixture together and pour it into the ice cream maker; freeze according to your machine's directions, about 15-20 minutes. Once the ice cream is almost done churning, add in the mini chocolate chips and let them be distributed.
Store in the freezer, and enjoy!
*If you want to use mint extract, use 1-2 teaspoons, depending on how strong you want the mint flavor to be. Put it in when you would use the mint leaves, and let the mixture cool slightly; continue the recipe as written.
**This recipe is adapted from Cuisinart; all photographs are copyright Rooks to Cooks and may not be used without permission.
