Monday, April 5, 2010

Fresh mint choc chip ice cream

Fresh mint choc chip ice cream / Sorvete de menta com chocolate

Wasting food is not an option at my house – I’m sure none of you like that either. After making the pineapple mint sorbet there were still some mint leaves around – they smelled so good I started eating some while washing them. :)

Those mint leaves ended up becoming ice cream – choc chip mint ice cream, to make things even better. I always have the feeling the mint flavored sweets taste like toothpaste, but this ice cream doesn’t –the flavor is really subtle and, to me, delicious.

Fresh mint choc chip ice cream / Sorvete de menta com chocolate

Fresh mint choc chip ice cream
from The Perfect Scoop

1 cup (240ml) whole milk
¾ cup (150g) sugar
2 cups (480ml) heavy cream
pinch of salt
2 cups (80g) lightly packed fresh mint leaves
5 large egg yolks
140g dark chocolate, finely chopped

Warm the milk, sugar, 1 cup (240ml) of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a lovely shade of emerald*). Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup (240ml) heavy cream into a large bowl and set the strainer on top.
Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (5-6 hours); freeze custard in ice cream maker.
While ice cream is freezing, melt chocolate in clean metal bowl set over a saucepan of barely simmering water, stirring frequently, then transfer to a 1-cup glass measure. When ice cream has finished churning, carefully pour chocolate in a slow stream directly onto ice cream as it churns and continue to churn 30 seconds (chocolate will harden in streaks). Transfer ice cream to an airtight container and put in freezer until firm, at least 4 hours.

* mine was really pale, so I added a few drops of green food coloring

Makes about 1 liter (1 quart)

18 comments:

wendyywy @ Table for 2 or more..... said...

Yum Yum!!! Minty choc icecream is so so nice to be eaten on a hot and sunny day.

Sere said...

OH
MY
GOD
PATRICIA...

that's all i've got to say...

another amazing recipes of yours... thanks 4 sharing :)

Yolanda said...

What a combination!

Chocolate + mint! UUUUmmmmmmm!

Thanks for the recipe.

triplescoopdesserts said...

Mint Chip...All time classic flavor... uneatable when done right!

You took a lovely picture.

Julia @Mélanger said...

This may be my favourite ice-cream flavour ever. So delicious!

Katie said...

This looks gorgeous. Mint choc chip was one of my favourites when I was growing up. not had it for years but longing for some now. Love the use of fresh mint

Paula said...

mint ice cream? that`s my favourite flavour! i`ll do this for sure!

Manggy said...

I love that it also doesn't have that fake green color commercial mint ice cream usually has. This is such a classic flavor! :)

Anna said...

Fresh mint makes such a difference in homemade mint ice cream! It's so refreshing and un-toothpastey.

lisa said...

Beautiful! One of my most favorite flavors of all time.

Patricia Scarpin said...

Wendy, very good indeed for the summer - thank you!

Sere, I had a laugh with you - thank you, sweetie!

Yolanda, thank you for stopping by!

Tripe Scoop Desserts, thank you! I'm glad you liked it.

Julia, come on over for some, sweetie!
xoxo

Katie, thank you! The fresh mint adds such a nice touch to the custard.

Paula, thank you! I hope you like it!

Mark, very classic, indeed - and the mint flavor is very subtle here, I loved it.
Thank you!

Anna, very different! You are so right.

Lisa, thank you! Fresh mint is the way to go.

wendyywy @ Table for 2 or more..... said...

Patricia, why don't you try making lime juice with mint?
Taste really good sweetened with some honey.

oneordinaryday said...

Sounds wonderful. My daughter loves picking leaves from my mint plant and eating them too. : )

Valérie said...

I've never tried mint and chocolate chip ice cream but I'd love to !

Elizabeth and Jared said...

This is my favourite! Can I come for dinner -stay for dessert?

Patricia Scarpin said...

Wendy, that sounds wonderful - thank you for the idea!

One Ordinary Day, thank you! I wish I had a mint plant, too. ;)

Valérie, I hope you do try it, sweetie!

Elizabeth, please do! I'd be glad to have you! :)

poppyseed said...

I hadn't been reading blogs for a few weeks and am trying to catch up. I am amazed at what you've been making! I want to make all of it! Awesome!

Xiaolu @ 6 Bittersweets said...

I am of the same mind in terms of your dislike for waste. Unfortunately, herbs are the one thing that I can't ever seem to finish on time. Next time I'll have to remember this if I have mint, and pesto for any other herb :).

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