Fresh mint ice cream is a great recipe for using up some of the minty abundance in your garden! Bits of dark chocolate contrast nicely with the sharpness of the mint.
- 2 cups whipping cream
- 1 cup whole milk
- 2 cups fresh mint leaves
- 3/4 cup sugar
- 5 egg yolks
- 2 tsp. vanilla extract
- 3–4 oz. (about 2/3 cup) chopped chocolate
- 1 Tbsp. Coconut oil (optional)
Infusing the Milk and Mint Leaves:
- Begin by washing your pre-measured mint leaves carefully to remove any dirt, insects, or debris they may have on them.
- Strain the leaves and pat them dry with a clean cloth or paper towel.
- Add the strained mint to the cup of whole milk in a small saucepan. Heat the milk over medium-low heat. It should be steaming but not boiling.
- Turn off the heat, cover the milk and mint leaves with the lid, and let it steep for at least two hours. You can let it sit for up to 24 hours, but be sure to refrigerate it after the first two.
Making the Ice Cream Custard:
- When the mint leaves are done steeping, pour the milk through a fine-mesh sieve and into a bowl to remove the leaves. Set the milk aside.
- Beat the egg yolks in a small mixing bowl until they are smooth.
- In a medium sauce pan, heat the cream and sugar together until it is steaming and the sugar has dissolved. It shouldn’t be boiling.
- With a ladle, slowly drizzle some of the hot cream into the egg yolks. Whisk while you pour to avoid cooking the eggs.
- Once you’ve added about ½-¾ cup of hot cream, whisk the egg and cream mixture back into the sauce pan. Pour the mint-infused milk into the pan also.
- Cook the custard over medium or medium-low heat until it thickens, stirring constantly with a rubber spatula or wooden spoon. Avoid letting the custard bubble and boil, as it can curdle the egg yolks.
- Allow the custard to continue cooking until it is thick enough that you can run a finger across the spoon and see the trail you left. If it is runny and covers up where your finger crossed the spoon, continue to cook it for a few minutes more.
- Place a sheet of plastic wrap directly on top of the custard and refrigerate it until it is completely chilled. This will take several hours, and it will thicken as it gets colder.
Churning the Ice Cream
- Prepare your ice cream freezers according to it’s directions. If you need to put the machine’s container in the freezer, make sure to do that the day before you are planning to churn the ice cream.
- Assemble the ice cream machine, turn it on to begin churning, and pour the chilled mint custard into the bowl.
- Allow the ice cream to churn for about 30 minutes, or until it’s nearly at a soft-serve stage.
- In a microwave safe bowl, melt down 3 oz. (about 1/2 cup) of the chopped chocolate with the coconut oil. Heat it in 20-30 second increments, stirring after each to keep the chocolate from scorching.
- Once the chocolate is all melted, drizzle it slowly into the ice cream while it’s churning. The chocolate will harden and distribute in tiny, crunchy bits.
- Remove the ice cream from the machine and immediately scoop it into a freezer-safe dish.
- Freeze the ice cream until it’s firm. This will take at least six hours, but it’s better left overnight.
- Pour the cooked custard through the sieve and into a clean bowl to remove any bits of cooked egg that may be in it.
- Prep Time: 20 minutes + 2+ hours steeping +24 hours churning & freezing