First day of September and Labor Day Weekend… means summer is almost over. But I’m not quite ready to move onto fall just yet. I spent the last day of August and first day of September making ice cream. We have a mini mint jungle in our garden and a barely-used ice cream maker, so I figured mint chocolate chip ice cream would be a perfect way to take advantage of this. It’s also my favorite flavor. Although after making my own, I’m not so sure I will like the kind at my local ice cream shop as much. The taste of fresh mint with chocolate shards in perfectly smooth ice cream tastes like a completely different flavor than any other mint chocolate chip you can buy. Perfectly refreshing for a surprisingly hot and humid September day.
I followed a recipe from David Lebovitz, the author of The Perfect Scoop. It involves warming the cream with the mint to extract the flavor. The mint leaves are strained and the mixture is then mixed with egg yolks and warmed in a pan. This mixture requires chilling for a few hours/overnight before it can be placed in the ice cream maker. Make sure and place your ice cream maker in the freezer well before you start this recipe! So quite a few steps, but you will not be disappointed. Sometime soon I’ll try frozen yogurt, but for now this is regular (delicious and creamy) full-fat ice cream.
Fresh Mint Chocolate Chip Ice Cream
Recipe from David Lebovitz The Perfect Scoop found here
1 cup whole milk
¾ cup sugar
2 cups heavy cream
2 cups packed fresh mint leaves
5 egg yolks
5 ounces chocolate (bittersweet or semisweet)
Warm the milk, sugar, 1 cup of the cream, salt, and mint in a saucepan. Once the mixture is steaming, remove from the heat and cover. Let it sit for an hour to extract the mint flavor.
Remove the mint with a strainer—press down on the mint leaves to make sure you have extracted as much flavor as possible.
Pour the rest of the cream into a large bowl. Rewarm the minty milk mixture (you can throw out the mint leaves once you’ve extracted the flavor). Whisk together the egg yolks in a separate bowl. Slowly add some of the warmed milk to the yolks and keep whisking. Then add the yolks back to the saucepan.
Cook the milk and eggs (custard) and stir constantly with a spatula. If you are using a thermometer, stir until the temperature is around 170F. I didn’t use a thermometer and stirred until the mixture got thicker and coated the spatula.
Immediately then strain the mixture into the cream in the large bowl. Stir this over an ice bath until cool. Cover and place in the refrigerator for a few hours. I left mine in overnight.
Freeze in the ice cream maker according to the maker’s instructions. While the ice cream is freezing, place a storage container in the freezer. Then melt the chocolate.
Once the ice cream is ready, scoop a layer into the storage container and then drizzle all over with chocolate. Stir it into the ice cream. Keep layering chocolate drizzle and freshly churned ice cream and stir. This will create millions of chocolate shards instead of big chips. I highly recommend sampling during this step… fresh mint ice cream with warm, melted chocolate…
Cover and place in the freezer until completely frozen. Try not to eat it too quickly! My family went through almost a quart in one day…