Mint Chocolate Chip Ice Cream

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

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.

The best part about this ice cream is that it has no artificial flavouring or colouring, and I made it with fresh mint leaves from the backyard!
Mint Chocolate Chip Ice Cream

As we’ve already begun enjoying beautiful Spring weather in Vancouver, I can’t think of a more refreshing treat to enjoy on a sunny afternoon!Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream

Source: adapted from The Perfect Scoop by David Lebovitz

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the bowl in an ice bath, and stir until cooled. Refrigerate until completely cool (overnight works best!).
  6. 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.
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