This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
Mint and chocolate. I feel like you love it or hate it. I am happy to say it’s one of my favourite flavour combinations. I fondly recall devouring those After Eight thin mint chocolates at Christmastime. And if you do too, you’re going to love this one.
Mint. For real.
That’s right. This ice cream is made with real mint leaves. It’s delicious – trust me. I absolutely love the flavour real mint infuses into the ice cream base. It’s delightfully herbaceous without being overly strong in minty flavour. And it’s not that strange fluorescent neon green. It’s a lovely natural green colour. I honestly can’t get enough of it. The addition to thin chips of dark chocolate make this ice cream one of my all time favourites. Perfect for… after eight. Hehe.
Check out the recipe video below for a tutorial on how to make this minty chip ice cream:
Mint Dark Chocolate Chip Ice Cream
Equipment
- ice cream machine
Ingredients
- ½ cup sugar
- 4 egg yolks
- 1 cup milk
- 1½ cups heavy cream divided
- ½ cup mint leaves loosely packed
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 6 oz dark chocolate finely chopped
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- In a medium sized bowl, whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk, 1/2 cup of heavy cream and the mint leaves in a medium sauce pan over medium heat.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil.
- Transfer the mixture to a blender and blend for a minute or so, until the mint is very finely chopped.
- Slowly whisk the hot minty milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanilla and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time – your base needs to be really cold before churning in your ice cream machine.
- Once the ice cream base mixture has chilled thoroughly, churn in your machine according to the manufacturer’s directions.
- Add the chopped chocolate and fold in by hand.
- Transfer the ice cream to a container with a lid and freeze until firm. I like to freeze overnight to make sure it is completely set.
