Go Back
Dark Chocolate Mint Ice Cream | The Little Epicurean

Fresh Mint Dark Chocolate Ice Cream

Dark chocolate ice cream infused with fresh mint and churned with bits of chopped dark chocolate.
Yield: about 1 quart
Prep Time: 20 mins
Inactive Time: 12 hrs 50 mins
Total Time: 13 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: fresh mint ice cream, mint ice cream, dark chocolate mint, dark chocolate ice cream
Servings: 8
Author: Maryanne Cabrera

Ingredients

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup fresh mint, chopped
  • 1 cup granulated sugar
  • 7 large egg yolks
  • 8 oz 72% dark chocolate, finely chopped
  • 4 oz 72 % dark chocolate, roughly chopped

Instructions

  • 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°F on a kitchen thermometer. Let sit at 180° 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.