Mint Chocolate Chip Ice Cream
This ice cream uses fresh mint instead of extract and food coloring for the freshest mint flavor.
Servings: 8
Ingredients
- 2 1/2 cups fresh mint leaves packed
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate finely chopped
- 1 tablespoon refined coconut oil or neutral oil
Instructions
- Make sure the bowl of your ice cream maker is frozen before making this recipe!
- Heat the fresh mint leaves, heavy cream, whole milk, and salt in a medium saucepan set over medium heat until simmering but not boiling. Simmer for 5-6 minutes. Remove from the heat, cover, and let steep for 30 minutes.2 1/2 cups fresh mint leaves, 2 cups heavy cream, 1 cup whole milk, 1/4 teaspoon fine sea salt
- Pour the mixture through a fine-mesh strainer into a clean saucepan, pressing lightly on the mint leaves to extract as much flavor as possible. Discard the mint leaves.
- Heat the infused cream mixture over medium heat until hot again.
- Whisk the egg yolks with the sugar in a medium bowl until smooth and pale yellow. Slowly ladle 1 cup of the hot cream mixture into the yolks while whisking constantly. Gradually pour the tempered yolk mixture back into the saucepan.3/4 cup granulated sugar, 6 large egg yolks
- Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon, approximately 5-7 minutes.
- Pour the custard through a fine-mesh strainer into a clean bowl. Stir in the vanilla extract.1 teaspoon pure vanilla extract
- Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Using a double boiler, melt the semisweet chocolate with the coconut oil, stirring occasionally, until smooth. Pour onto a sheet pan lined with parchment paper, spreading into a thin layer. Let the mixture firm up (you can speed up the process by chilling it). Use a knife to cut the chocolate into small pieces. (See notes)4 ounces semisweet chocolate, 1 tablespoon refined coconut oil
- Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a freezer-safe container, layering the ice cream with the chocolate pieces. Cover tightly, and freeze until firm, about 3-4 hours before serving.
Notes
- If you prefer, you can pour the melted chocolate directly into the churning ice cream, toward the very end of the churning process. Use a slow drizzle to pour so the chocolate is dispersed evenly as it churns.
