The Little Epicurean

Nov 19 2012

Fresh Mint and Chocolate Chunk Ice Cream

There are a couple of things that can always make me happy.  Mint chocolate chip ice cream happens to be one of them.

I can still remember my first introduction to mint n’ chip from Thrifty Ice Cream.  It was amazing.  I was mesmerized by the alluring pastel green color.  I was in awe of the amount of chocolate pieces that were in every lick.  Needless to say, I fell in love and it has been my favorite ever since.


Sometimes when I see a kid walking around with an ice cream cone, I can’t help but stop and hold my breath for a little bit.  It conjures up a couple childhood incidences when I accidentally licked my scoop of ice cream off the cone, only have my eyes swell with tears as I’d watch the ice cream slowly melt on the sidewalk.  Thank goodness, once my dad noticed what happened, he’d come to the rescue with a double scoop, no questions asked.

Now that I much older and wiser, I have learned to always get my ice cream in a cup with a cone on the side, just in case any funny business were to happen.

This is a delicious, no-fuss, super simple ice cream recipe. I steeped spearmint leaves in the milk and cream mixture to get a natural mint flavor.  I would have preferred to use peppermint, but I couldn’t find any at the store.  You can easily substitute a couple drops of peppermint oil to get the same flavor.   Using this same steeping method, you can infuse just about any flavor into your ice cream.

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Fresh Mint and Chocolate Chunk Ice Cream

Ingredients:

2 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

25-30 fresh mint leaves, or more if desired, chopped or torn

3/4 cup dark chocolate, chopped

Directions:

1. In a medium pot, dissolve sugar in cream and milk over medium heat.  Continue to heat until almost to a boil.  Keep an eye on the mixture, stirring often to make sure milk does not scald.

2. Remove from heat and add chopped mint leaves. Cover pot with plastic wrap and let mint steep for 5 minutes.  Taste after 5 minutes.  If more mint taste is desired, continue to steep.

3.  Transfer to an airtight container and let chill in fridge for a couple hours.

4.  Once mixture is cold, freeze mixture in ice cream maker according to your unit’s instructions.  Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, add in chocolate chunks. Continue to mix until chocolate is evenly distributed.  Transfer mixture into an airtight container and let rest in the freezer for at least 30 minutes before serving.

   

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