- 2 cups Whole milk
- 2 cups Heavy cream
- 1 cup Fresh mintchopped
- 1 cup Granulated sugar
- 7 Egg yolkslarge
- 8 oz 72 % Dark chocolatefinely chopped
- 4 oz 72 % Dark chocolateroughly chopped
Fresh Mint Dark Chocolate Ice Cream
This Fresh Mint Dark Chocolate Ice Cream ticks a lot of boxes for me. I love ice cream on sunny summer day (who doesn’t, right?) and I love the fresh mint and dark chocolate flavor combination. This recipe delivers on both counts! You won’t believe how sublime it is! Creamy dark chocolate ice cream with the flavor of fresh mint and added chunks of chopped dark chocolate.
This recipe doesn’t have any unusual ingredients, but it has quite a few steps and requires overnight refrigeration, so it is one to make when you have time in the kitchen and you don’t need to rush. You’ll also need an ice cream maker. Making ice cream requires precision so you may not get the results without this equipment!
To make Fresh Mint Dark Chocolate Ice Cream, you will need the following ingredients:
So, how to make Fresh Mint Dark Chocolate Ice Cream?
Steps to make Fresh Mint Dark Chocolate Ice Cream
1 | Heat milk and cream | 5 |
Heat the milk and cream in a large pot over medium heat. Once the mixture has come to a boil, remove from the heat. | ||
2 | Infuse the milk and cream with mint | 20 |
Add the chopped mint to the pot and cover. Let stand for 20 minutes until the mixture has been infused with minty flavor. Strain and discard the mint leaves. | ||
3 | Return the milk and cream to the pot | 3 |
Return the milk and cream to the pot and add 2 tbsp of the sugar. Bring to a boil over medium heat. Once the mixture begins to boil, turn the heat down low. | ||
4 | Whisk egg yolks and sugar | 2 |
While the milk and cream is coming to a boil, whisk the egg yolks and the remaining sugar together. | ||
5 | Gradually add hot mixture to the egg yolks | 3 |
Add the hot milk and cream to the whisked egg yolks slowly. Try to add no more than 1/4 cup at a time. Whisk after each addition to distribute the heat. Once all the milk has been incorporated, transfer all the mixture back to the pot. | ||
6 | Heat the mixture | 8 |
Stir the mixture constantly over medium-low heat until it is thick enough to coat the back of a spoon (or 180 °F on a kitchen thermometer). Allow the mixture to sit at 180 °F for around 3 minutes. This ensures that the eggs are pasteurized and safe to eat. | ||
7 | Melt chocolate | 4 |
Place 8 oz finely chopped chocolate in a large bowl. Add the hot mixture to the chocolate. Cover and allow to sit. After about 3 minutes, remove the cover and stir well to ensure the mixture is smooth and the chocolate is fully melted. | ||
8 | Refrigerate | 12h |
Transfer the chocolate ice cream mixture to an airtight container. Refrigerate overnight. | ||
9 | Freeze in an ice cream maker | 15 |
Add the mixture to an ice cream maker and follow the applicant's instructions to freeze. | ||
10 | Add roughly chopped chocolate chips | 5 |
Once the ice cream volume has increased by half and has a soft serve consistency, stir in the remaining chopped chocolate. Continue to churn until the chocolate has been evenly distributed. | ||
11 | Freeze | 30 |
Transfer the ice cream to an airtight container. Place in the freezer for at least 30 minutes. | ||
12 | Serve | |
Serve the ice cream in bowls or glasses. Garnish with a fresh mint leaf. | ||
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