If ice cream flavors were love languages , mine would be mint.
Ever since I outgrew the bubblegum ice cream stage (thank the good Lord that we do outgrow it), mint has been my go-to. But like most things in life, it’s best when it’s not too sweet. You have to feel that cold, minty rush in your throat, rather than the sugary coating that some flavors leave behind. If it doesn’t take your breath away, why even bother? For this one, I combined the brightness of fresh mint with the power of extract to make it really, really strong.
And it really works on all levels. You get the hint of herbal freshness, you get the strong, hit you in the teeth mintiness, of course there’s bitter hint from dark chocolate, and it all comes with just enough sweet to make it decadent.
Oh, and do you remember the Blackberry Straciatella ice cream we made last fall? We’re using the same fancy technique here, the one where we save some of the whipping cream and beat it into soft peaks before adding it to the custard. This incorporates more air into the ice cream and helps it stay a more scoop-able consistency straight out of the freezer.
- 1 cup whole milk
- 2 cups Whipping Cream, divided
- 1 oz., or 1 cup packed fresh mint leaves
- 3/4 cup white sugar
- a pinch of salt
- 5 large egg yolks
- 1- 1 1/2 tsp. peppermint extract, to taste
- 1 tsp. pure vanilla extract
- 4 oz. dark chocolate chunks
Prep time: Cook time: Total time: Yield: 1.5 quarts