One of my favorite summer desserts is Mint Chip Ice Cream and it’s even better when you can make it homemade!
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BETH’S MINT CHIP ICE CREAM RECIPE
5 egg yolks
2 tbsp (30 ml) of cornstarch
2 1/2 cups (600 ml) of milk
1 cup (240 ml) of heavy cream
¾ cup (150g) of sugar
¼ tsp (1.25ml) salt
2 cups (480 ml) fresh mint
4 oz (113 g) of melted bittersweet chocolate
Place the milk, cream , sugar and salt in a medium size pot and heat until simmering. Add the fresh mint and turn off the heat. Cover and allow to “steep” for 1 ½ hours.
When time is up, remove mint leaves and discard.
Then prepare an ice bath. I like to use a large sauté pan and fill it with ice. The metal of the pan, keeps the ice from melting. Set a medium size bowl on top, and top that with a fine mesh sieve. Set this aside, you’ll need it in a minute.
Place 5 egg yolks in a large heat safe bowl and whisk together with the cornstarch. Add the mint cream and whisk to combine. Place this new mixture back into the sauce pan and heat on medium, stirring all the while, to cook the eggs and thicken the mixture.
As soon as the mixture coats the back of a wooden spoon, it’s done.
Transfer mixture through a sieve into the medium bowl, Stirring mixture to cool it down.
Cover and refrigerate for at least 2 hours until well chilled, or overnight.
Then pour your mixture into your ice cream maker and begin to process according to your machine’s instructions.
In the final moments before your ice cream is done churning (about 5 mins before), pour the melted chocolate into the machine’s feed tube in a thin stream which will create an instantly hardened chocolate ribbon. ☺
When ice cream is done, transfer to a freezer safe container and freeze overnight.
Ice cream will keep in your freezer for at least 5 days. (If you can keep it around that long!)
Garnish ice cream with fresh mint and serve with chocolate cookies (like Famous Chocolate Wafers, so good!)