Mint Choc Chip (Print Version)
Soft mint with generous dark chocolate chunks meets a cushiony, homemade chill for that dreamy summer cool down.
# Ingredients:
01 -
100 g dark chocolate chopped really fine or use mini chips
02 -
Green food coloring if you want to add it
03 -
5 ml pure mint extract
04 -
15 ml vanilla for extra flavor
05 -
4 big egg yolks
06 -
150–200 g white sugar, sweeten how you like
07 -
360 ml full-fat whole milk
08 -
360 ml heavy cream
# Steps:
01 -
Let it hang out on the counter for 5 to 10 minutes before scooping. This softens it up. Just keep covered in your freezer for up to three months if you need to stash some.
02 -
Once you’re done churning, spoon the mixture into a glass loaf pan or any baking dish. Smooth it all out, put a cover on, and freeze till it’s set—about 4 to 6 hours.
03 -
Toss the chopped chocolate or mini chips in with 5 minutes left in the machine. If you forget, just fold them in by hand after churning.
04 -
When the custard’s ice cold, pour it into your already frozen ice cream maker bowl. Let it run for roughly 20 minutes—you want it thick like soft serve.
05 -
Move the cooked custard into a big glass bowl or measuring jug. Press some plastic directly over the top so it doesn’t form a weird skin. Pop it in the fridge till it’s cold all the way through.
06 -
Take the pot off the heat first, then stir in your vanilla, mint, and a bit of green coloring if you’re feeling it.
07 -
Put your pan over a medium flame. Keep whisking without stopping so you don’t scramble the eggs. Stop when it coats a spoon—don’t let it bubble.
08 -
In your largest saucepan, toss in yolks, sugar, milk, and cream. Whisk till everything comes together smooth.
09 -
Stick your ice cream maker bowl in the deep freeze ahead of time, following what the manufacturer says. It’s gotta be totally frozen.
# Notes:
01 -
Swapping out the milk for 2 full cups of cream makes this even creamier and richer.