In honor of St. Patty’s Day today, I have made something green! Okay, sure, this ice cream is barely green, but for what it lacks in colour, it makes up for in taste! Trust me when I tell you, this is better than the frozen aisle variety!
Mint chocolate chip ice cream has always been my favourite flavour, so I guess it is no surprise that it is the first thing I attempted when I bought myself an ice cream attachment for my Kitchen Aid.
Source: adapted from The Perfect Scoop by David Lebovitz
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups whipping cream
- pinch of salt
- 2 cups fresh mint leaves, chopped and/or muddled
- 5 large egg yolks
- 5 ounces good quality dark chocolate, chopped
- In a small saucepan over medium, heat the milk, sugar, 1 cup of cream and salt until the mixture begins to steam. Stir in the mint leaves, cover, and let steep for an hour.
- Once steeped, strain the mixture into a medium saucepan, pressing the mint leaves against the side of the sieve.. Discard the mint leaves, and rinse the sieve for reuse.
- Rewarm the mint-mixture over medium heat until it begins to steam, and then remove from heat. In a medium bowl, whisk the egg yolks until combined, and smooth. Continue to gently whisk the yolks, as you slowly add the warm mint-mixture to the bowl. Return this mixture to the saucepan, and cook over medium heat until it thickens and coats the back of a wooden spoon. Note: stir the mixture & scrape the bottom constantly, so to avoid cooking the eggs to a solid state.
- Pour the remaining 1 cup of cream into a large bowl and place your sieve on top. Slowly pour the egg mixture through the sieve (to remove any solid bits of egg), and the stir the mixture until incorporated.
- Place the bowl in an ice bath, and stir until cooled. Refrigerate until completely cool (overnight works best!).
- Once chilled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. In the final minute of churning, add the chopped chocolate.