Mint chocolate ice cream (mint chocolate chip)- that’s the norm. Mint flavored ice cream with chunks of chocolate. I don’t want to be ordinary. I prefer to be different, unique, and sometimes a bit irrational.
Dark chocolate mint ice cream is dark chocolate ice cream infused with fresh mint and churned with bits of chopped dark chocolate. Upon initial inspection it looks like a regular old chocolate ice cream, but one taste and you immediately know it’s something special.
This ice cream tastes quite similar to a Thin Mint cookie (I have a homemade Thin Mints recipe here). I don’t like regular chocolate ice cream because I find it flat. The mint infusion and the chunks of chocolate really helps to bring dimension and life into this ice cream.
I was inspired to make this ice cream after reading the new CoolHaus cookbook. I went to a UCLA Alumni event (Go Bruins!) to listen to CoolHaus co-founder Natasha Case speak. I received a free copy of the new cookbook from attending the event. Score! It’s one great ice cream cookbook with plenty of delicious ideas and delectable cookies. Plus, I love reading about all the architects that the ice cream sandwiches are named after. Ever since I moved to Pasadena I’ve been frequenting the CoolHaus brick and mortar a lot. Maybe because it’s been so darn hot and their store is so close to my house.
Fresh Mint Dark Chocolate Ice Cream
Yield: about 1 quart
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup fresh mint, chopped
- 1 cup granulated sugar
- 7 large yolks
- 8 oz 72% dark chocolate, finely chopped
- 4 oz 72 % dark chocolate, roughly chopped
- In a medium pot, bring milk and cream to a boil. Remove from heat and add chopped mint. Cover pot and let steep for 20 minutes.
- Place 8 oz chopped chocolate in a large bowl. Set aside.
- Strain mixture and discard mint leaves. Place pot over medium heat and add 2 tablespoons of sugar. Bring to a boil.
- Meanwhile, in a large bowl, whisk together egg yolks with remaining sugar. Once milk begins to boil, lower heat.
- Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Once all the milk has been added, transfer everything back into the pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let sit at 180 degrees F for 3 minutes to pasteurize eggs.
- Pour hot mixture into bowl of chopped chocolate. Cover with plastic wrap and let sit for 3 minutes. Remove plastic wrap and stir to combine. Continue to stir until chocolate has melted and mixture is smooth and homogenous. Transfer mixture to an airtight container and let mature in the fridge overnight.
- Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and mixture has reached a soft serve consistency, add in 4 oz chopped chocolate.
- Once chopped chocolate has been distributed, transfer ice cream to an airtight container and let rest in the freezer for at least 30 minutes before serving.
The Little Epicurean