I love mint ice cream. It’s one of may favorite things in life. Want some?
One of the great pleasures of having a garden is you get to eat it. 🙂 One of my favorite plants in the garden is my mint. Because mint is so invasive, the mint is kept in a separate 30 x 30 container.
We’ve had these plants 6 years and they come back strong every year. With a little water and tender loving care the mint simply abounds and flows down the sides of its container. It’s so abundant that during the summer months I make mint iced tea daily instead of coffee. I love to take a piece of mint and crush it in my fingers and smell the wonderful aromatics. Baby Lady chuckles every time she sees me do this because she knows how much I love mint. Now that it’s grilling time, it’s also time for dessert and last night’s dessert was this wonderful chocolate chip mint custard ice cream. All natural, silky smooth, cooly refreshing with a little crunch from the delightful chocolate chips. If your looking for a cool and refreshing summertime dessert you really need to try this. This is what we did.
- 4 eggs, yolks only
- 3 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 2 oz. (56 grams) fresh mint leaves
- 5 oz. semi-sweet chocolate chips
- 1/2 tsp vanilla
- 1 Tbsp Creme de Menthe
Put the mint into the sauce pot.
Now, pour the milk into sauce pot.
Place over medium high heat, stirring frequently, until it begins to boil.
Remove from heat and allow to steep and cool for 10 minutes. Place in a blender and blend on highest speed for 30 seconds.
This will extract all of the wonderful mint flavor and color from the leaves. Now strain through a fine mesh sieve using a rubber spatula to extract all of the liquid and flavors from the leaves.
Now, add the cream
then the sugar
Return to stove over medium heat and cook until the sugar dissolved and the liquid is hot, roughly 155 F.
Remove from heat. Separate the eggs, place the yolks in a bowl and lightly whisk. Temper the eggs by slowly pouring a cup of the hot liquid into the yolks while whisking.
Now, pour the mixture back into the sauce pot.
Return to stove over medium low heat, stirring frequently to keep the eggs from curdling and cooking to the bottom of the pot. Heat the mixture until it coats the back of a spoon, roughly 181 F, approximately 8 minutes. DO NOT BOIL or it will curdle the eggs.
Allow to cool for 15 minutes, or so. When sufficiently cool, pour into the ice cream maker and follow the instructions to make ice cream.
When the ice cream is thick and almost done, add the semi-sweet chocolate chips.
Right before you are done, add the creme de menthe. The alcohol in the creme de menthe will keep the ice cream from fully freezing in the freezer and being brick hard. It also adds a nice touch of flavor. If you don’t like creme de menthe, add creme de cacao.
When done, remove from machine, place in a container and freeze for 1 hour.
When ready to serve, scoop a couple of scoops into a bowl, add a little sprig of fresh mint and sprinkle chopped pecans on top. Serve & enjoy.