Mint Chip Ice Cream

August 1, 2009

“I am an ice cream genius!” I actually uttered these words aloud (and then texted them to C) after licking this ice cream off the spatula. It really is that good. The perfect combination of mint and dark chocolate.

We are in the middle of a heat wave in Vancouver and nothing says cool like ice cream. I recently bought the ice cream maker attachment for my Kitchenaid stand mixer and saw a good looking recipe for mint chip ice cream. So I raided the big pot of mint on the balcony and got to work. While it may take you 2 nights to make this, it is worth every second. Plus most of the time is spent in refrigeration and freezing. Go out and buy an ice cream maker, plant some mint and make this ice cream!!


Mint Chip Ice Cream

Adapted from The Kitchn
Yield: About 8 cups

2 to 3 cups mint leaves (or as much as you can safely take from your mint plants) (I used English Mint which has a subtler mint flavour)
2 cups cream
2 cups homogenized milk
1 cup sugar
1/2 teaspoon salt
4 egg yolks
1 teaspoon vanilla
6 ounces dark chocolate

Thoroughly wash the mint and pick the leaves from the stems. Roughly chop the leaves and pound with a large spoon in a bowl until they are bruised and smell “minty”.

Whisk the cream, milk, sugar and salt in a saucepan over medium heat. Once it begins to steam, add the mint and remove from the heat. Cover and let steep for 2 to 3 hours.

Strain the mint leaves from the cream mixture. Return the mixture to the saucepan and heat until scalding (just under a simmer).

Whisk the egg yolks in a small bowl. Temper the yolks by whisking in a bit of the cream mixture. Continue slowly adding the cream to the eggs until you have added about half the mixture (2 cups). Then pour it all back into the saucepan. Continue stirring until the mixture reaches 170F – 174F.  Stir in the vanilla then remove from the heat.

Pour into a bowl and cover the surface directly with plastic wrap to prevent skin from forming. Refrigerate overnight.

Chop the chocolate into chunks and flakes. Set aside.

The next day pour the mixture into your ice cream maker (I use the Kitchenaid Stand Mixer Attachment Ice Cream maker). Add the chocolate halfway through the mixing, about after 10 minutes. Once the churning/freezing is complete, transfer the ice cream to a bowl and cover with plastic wrap under the lid touching the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours before serving.