Mint Chocolate Chip Ice Cream

Name: Mint Chocolate Chip Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 710 milliliters fresh spearmint leaves (not stems), rinsed, drained, packed; 237 milliliters milk; 473 milliliters heavy cream (divided, 1 cup and 1 cup); 158 milliliters sugar; 1 pinch A of salt; 6 egg yolks; 170 grams semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream is a gluten free and lacto ovo vegetarian dessert. This recipe makes 2 servings with 1844 calories, 24g of protein, and 143g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up spearmint leaves, sugar, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes around around 45 minutes. It can be enjoyed any time, but it is especially good for Summer.

Instructions

Steep the mint leaves in cream and milk:

Ingredients you will need

Mint

Cream

Milk

Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream.

Ingredients you will need

Mint

Cream

Milk

Equipment you will use

Sauce Pan

Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

Chill remaining cream in an ice bath: While the mint is infusing in step 1, prepare the remaining cream over an ice bath.

Ingredients you will need

Cream

Mint

Ice

Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Ingredients you will need

Water

Cream

Ice

Equipment you will use

Sieve

Bowl

Strain out the mint leaves, add sugar: Strain the milk cream mixture into a separate bowl, pressing against the mint leaves with a rubber spatula in a sieve to get the most liquid out of them. Return the milk cream mixture to the saucepan.

Ingredients you will need

Mint

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Spatula

Sieve

Bowl

Add sugar and salt to the mixture.

Ingredients you will need

Sugar

Salt

Heat until just steaming again, stirring until sugar has dissolved.

Ingredients you will need

Sugar

Remove from heat.

Temper the egg yolks with hot milk cream:

Ingredients you will need

Egg Yolk

Cream

Milk

Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Ingredients you will need

Egg Yolk

Cream

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Heat until mixture begins to thicken: Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Equipment you will use

Wooden Spoon

Sauce Pan

Stove

The custard base does not coat the back of the spoon, it is not ready.

Ingredients you will need

Custard

Base

The custard base coats the back of the spoon. You can run your finger across the coating and have it not run. It is ready and should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking.

Ingredients you will need

Custard

Base

Ice

Equipment you will use

Sieve

Strain custard mixture into cream in ice bath:

Ingredients you will need

Custard

Cream

Ice

Pour the custard through the strainer (from step

Ingredients you will need

Custard

Equipment you will use

Sieve

and stir into the cold cream to stop the cooking.

Ingredients you will need

Cream

Chill completely: Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so).

Ingredients you will need

Ice

Equipment you will use

Bowl

Process in ice cream maker: Process the mixture in your ice cream maker according to the manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Add chopped chocolate: Once the ice cream has been made in the ice cream maker it should be pretty soft. Gently fold in the finely chopped chocolate.

Ingredients you will need

Chocolate

Ice Cream

Equipment you will use

Ice Cream Machine

Chill in freezer: Put in an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Note that there is no alcohol in this recipe. A few teaspoons of some spirits such as rum or bourbon will help keep the ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, we recommend that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.

Ingredients you will need

Vanilla Extract

Ice Cream

Rum

Bourbon

Equipment

Ingredients

Servings:

710milliliters

fresh spearmint leaves (not stems), rinsed, drained, packed 237milliliters

milk 473milliliters

heavy cream (divided, 1 cup and 1 cup)158milliliters

sugar 1pinch

A of salt 6

egg yolks 170grams

semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.