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three scoops dark chocolate mint ice cream in a bowl serving bowl.
1 from 1 vote

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 minutes
Cook Time: 10 minutes
Inactive Time: 6 hours
Total Time: 6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 627kcal
Author: Maryanne Cabrera

Equipment

  • Ice Cream Maker/Machine

Ingredients

  • 2 cups 2% milk (454 g)
  • 2 cups heavy cream (454 g)
  • 1 cup fresh mint leaves chopped or torn
  • 1 cup granulated sugar (200 g)
  • 6 large egg yolks (84 g)
  • 12 oz dark chocolate (340 g) about 2 cups, finely chopped, divided

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.
  • Strain mixture and discard mint leaves. Place pot over medium heat bring back to a boil.
  • Meanwhile, place 8 oz chopped chocolate in a large bowl. Set aside. In another large bowl, whisk together yolks and sugar.
  • Once milk begins to boil, lower heat. Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolks about ¼ 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 reserved 8 oz 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 (or least6 hours).
  • 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 remaining 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.

Notes

Ingredients:
  • Use reduced fat 2% milk or whole milk
  • Use fresh mint leaves that are vibrant green in color. Spearmint and peppermint are the most commonly available.
  • Dark chocolate ranges from bittersweet (70% chocolate liquor, 30% sugar) to semi-sweet (60% chocolate liquor, 40% sugar). For best results, stay within the 60-70% chocolate range.
Storage: keep homemade ice cream covered in an airtight container stored in the coldest part of the freezer. Keep ice cream for up to two weeks.

Nutrition

Calories: 627kcal, Carbohydrates: 50g, Protein: 9g, Fat: 44g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 211mg, Sodium: 60mg, Potassium: 490mg, Fiber: 5g, Sugar: 40g, Vitamin A: 1374IU, Vitamin C: 2mg, Calcium: 171mg, Iron: 6mg