Mint Chocolate Chip Ice Cream
Mint Chip ice cream is the perfect culinary item to highlight the difference between fresh peppermint and spearmint.
Mint Chip Ice Cream Recipe
There are few herbs which give the connotation of “fresh” like mint does. A vibrant, bright, opening of the senses. As most home gardeners will know, there is hardly only one kind of mint. For culinary use, it is easiest to break it down to two main types, spearmint and peppermint, then allow the derivatives flow from there.
Spearmint will be the most common mint directly eaten. A bit more mellow, it imparts that beautifully fresh flavor without blowing open the sinuses with an overly bright impression. Garden Peas or Roasted Carrots with Mint – spearmint. Mint clustered in billowing piles served alongside Vietnamese cuisine – spearmint. For those mojitos, grab the spearmint. For our garden, 75% of the mint we grow is spearmint. It gets used incessantly in our cooking, especially with Vietnamese dishes being our culinary staple.
Then there is peppermint. Bright, full of life and freshness, but often overpowering when eaten straight. Think – mint chip ice cream or candy canes. That is the flavor of peppermint. It was with mint chip ice cream in mind which drove us to dedicate a plot to this sinus clearing bite of freshness.
In researching for this recipe, one doesn’t have to look any further than the cult-favorite ice cream bible, David Lebovitz’s The Perfect Scoop. Nearly any internet savvy ice cream churners will swoon praises of David’s scream and squeal inducer of a book. This is nearly always the first and last book we grab for frozen delicacies and for our mint chocolate chip ice cream was as true as ever.
By combining his recipe with the Stracciatella instructions, we had the perfect results. First infusing the peppermint into the milk and sugar until it was a beautiful “emerald” green. Then after mixing, straining, chilling and churning everything together; melted chocolate is slowly drizzled in, instantly hardening then breaking up into perfect “chips.” Our weed-like peppermint has no chance of overgrowing now. This mint chocolate chip ice cream has become a household staple.
-Todd
Here’s some great chocolate chip oatmeal cookies. Make a ice cream sandwich!
Mint Chip Ice Cream Recipe
Ingredients
- 1 cup Milk (240ml)
- 1/2 cup Sugar (100g)
- 1 1/2 cups Heavy Cream (360ml)
- pinch Kosher Salt or Sea Salt
- 2 cups lightly packed fresh Peppermint Leaves (80g) or leaves from 20 (6-inch / 15-cm) stems
- 3 large Egg Yolks
- 4 ounces Dark Chocolate (1/4 lb. or 113g) , finely chopped (do not use choc. chips)
Instructions
- Combine the milk, sugar, heavy cream, and salt in a saucepan and gently warm until bathwater warm. Squeeze mint leaves in your hands to help release the oils a bit and add to warm milk mixture. Remove pan from heat, cover, and set aside for 30 minutes-2 hours (depending on how minty you'd like the ice cream to be.)
- Strain out and discard the mint leaves (we'll often give the mint leaves another squeeze over the milk mixture to extract as much of the delicious minty-ness you can out of them).
- Gently re-warm the minted milk/cream mixture, and in a separate medium bowl whisk together the egg yolks. Slowly pour the mint mixture into the egg yolks, whisking constantly. Pour this mixture back into the saucepan and return to the heat.
- Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Pour the mixture through a fine mesh strainer into a medium bowl. Place the bowl in an ice bath and stir occasionally to cool.
- Cover with plastic wrap and chill the mixture in the refrigerator until fully chilled.
- After mint ice cream mixture is fully chilled in the fridge, begin gently melting dark chocolate in a bain marie (a bowl over a saucepan with simmering water).
- Begin churning ice cream in your ice cream maker according to manufacturer's instructions. When the ice cream is nearly finished freezing in the ice cream maker, slowly drizzle the melted chocolate into the ice cream, trying to avoid pouring onto the paddle or dasher. If the chocolate clings to the paddle (dasher) stop the ice cream maker and use a spatula or spoon to break up any chunks. Put mint chip ice cream in freezer to finish setting the ice cream if necessary.
I came home, dished up a bowl of mint chocolate chip ice cream for an after work treat and checked into my favorite blogs and there you were with my favorite ice cream flavor! It looks heavenly — better than the Breyer’s I was eating. I also love olive oil gelato. I make it a few times a year. It’s so subtle, you can’t tell what the secret ingredient is, but it’s great.
I just love the shot of the chocolate, but I can’t figure out how you got it to slice without crumbling. 🙂
From the time I was a little girl, mint chip ice cream has been my very favorite. Sometimes it’s more green (who needs the artificial food coloring?), but no matter the color, the flavor is what takes me right back to childhood. In a good way.
Beautiful pictures; wonderful post. I LOVE mint ice cream and I have David’s book so I may be making this very soon. Happy summer!
I can practically taste your picture and I can’t wait to try this recipe! Mint ice cream is one of my favorite ways to eat mint.
We had mint growing all over in our back yard when we had a house. Now I have a pot of mint and a pot of spearmint on the patio, and they are flourishing in Southern California sunshine. I have to try spearmint for mojitos – so far I always used mint.
This looks ridiculously good and my FAVORITE flavor. I think I am going to have to try this out next week! Thank you.
best ice cream flavor ever. that’s right, it’s even better than snickerdoodle. 🙂
This may be the ice cream post that causes me to break down and buy an ice cream maker… there’s nothing better than mint chocolate chip on a hot day.
Your photography keeps getting better and better.
It is recognized and highly appreciated. You are doing amazing things.
We’re chatting about preserving herbs over at Simple Bites! We’re trying to capitalize on summer’s abundant crop and store it for winter. In today’s post we cover when to pick herbs, drying and freezing.
Don’t miss out on the comments section either where our very savvy readers swap tips. My favorite? A working girl who dried herbs on trays in her car as it sits in the sun all day. Brilliant!
So, I’m a little shy to admit that I don’t usually like mint ice cream but, oh my, does yours look good! My hungry family (well the two bigger boys) like mint ice cream just fine. I might just have to make this for them!
These look amazing and great photo.
Thanks for posting this! I’ve been looking for a recipe that featured fresh mint in the ice cream for weeks now! Can’t wait to try it!
Mint chocolate chip – one of my two favorite ice creams!! Wonderful photos and explanation of the difference between peppermint and spearmint. I did have a question. My mints tend to get a bit “woody” – do I need to be harvesting it more often ? ( As you can see, gardening is not my strong point!).
Nancy- yes, especially if it’s grown in full sun, hard sun all day long.
You need to cut back the mint to always encourage new, tender growth. We cut ours back often during summer and give it plenty of water to get the nice tender sprigs all year long.
I love this ice cream..my favourite flavour! But I absolutely adore the fact that you’ve used the stracciatella method, also a fave! I think I may be having an early morning ice cream break soon!
I love mint ice cream and I love BASIL ice cream, too. If I have learned anything this summer, it is that I absolutely completely refuse to go one more year without a ice cream churner in my kitchen. I’ve waited too long already.
Liam- wow, basil ice cream? that’s sound so interesting and wonderful