Combining the cool, fresh zing of mint to cold cream is a match made in
heaven. The addition of dark chocolate chips makes it rich and delicious, a
summertime favorite around the world.
INGREDIENTS:
- 1 cup whole milk
- ¾ cup sugar
- Pinch salt
- 20 mint leaves, washed
- 4 large egg yolks
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon mint extract
- 1½ cups dark chocolate chips
YIELD: 1 QUART
Mint Varieties:
Mint is a very hearty plant, and is available all over the world. There are many varieties, and most would be great in this recipe. One particularly tasty choice is chocolate mint, which smells and tastes subtly of cocoa. Wintergreen and peppermint are also wonderful choices. Or try spearmint for a twist!
INSTRUCTIONS:
- In a small saucepan, combine the milk, sugar, salt, and mint leaves; stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
- After 1 hour, remove the leaves. Reheat milk mixture over medium-low heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla and mint extracts, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing. Toward the end of the freeze cycle, add in the chocolate chips.
