Hey guys! Today we’re on homemade ice cream, and it’s a no-shortcut kinda recipe. Sometimes you just gotta do the whole thing guys. And the taste of fresh mint ice cream is insane. It’s not like the mint chip you’re used to, and in the best way. It’s a lot more earthy and fresh feeling, I absolutely love it.
So, here’s the thing about real homemade ice cream. It’s honestly best when churned. There, I said it. I know no-churn ice cream is a whole thing, and I’m not against it by any means. But sometimes you just have to pull out that extra appliance, and this is one of those times.
And last thing- we’re making a full ice cream custard today. That means egg yolks and cooking, and really infusing that fresh mint flavor throughout. The results are amazing!
Little tip: If you add just a touch of vodka to your ice cream, it helps to keep it softer in the freezer. I only add about 2 tsp. to a full batch like this, after cooking, and it makes a big difference in texture, but no difference in flavor.
Next up is the chocolate. I’m doing a dark chocolate, melted, and mixed with a touch of vegetable oil. This makes it thinner, and it also helps keep it slightly softer in the freezer. We don’t need to lose teeth while we’re eating ice cream okay?
So, the first step is to steep some fresh mint in your milk, cream, and sugar mixture, along with the vanilla extract. Bring everything up to a boil, and then remove it from the heat and cover. The longer you steep the mixture at this point will result in a more minty end flavor. I find that one hour is a good option for a medium but definitely there taste.
Then, we’re reheating the milk mixture to boiling, and tempering some egg yolks in. You’ll cook the mixture until it becomes thick. This won’t make the thickest custard you’ve ever seen, so don’t worry. You just want it to be thick enough to coat the back of a spoon. Run it through a strainer and chill the mixture until it’s completely chilled. This really affects how your ice cream churns, so don’t get impatient!
Now, we’re onto the churning. Churn your ice cream according to your machine’s instructions. Once it begins to thicken and turns the consistency of a milkshake, you can start drizzling in the melted chocolate with the churner running. This will break up the chocolate into little shards as it spins, it’s awesome!
Freeze your ice cream, and enjoy it. It’s a great one!
Fresh Mint Chocolate Chip Ice Cream
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1 large bunch of mint, rinsed and dried, leaves removed
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 5 egg yolks
- 1 tbs. cornstarch
- 2 tbs. additional sugar
- 6 oz. dark chocolate
- 2 tsp. vegetable oil
In a medium saucepan, heat the whole milk, cream, sugar, mint leaves, vanilla extract, and salt until it comes to a boil. Remove from the heat, and cover. Let the mixture steep for an hour, (or more if you'd like a stronger mint flavor).
Strain out the mint leaves. Reheat the milk to boiling. While heating the milk, in a small bowl, whisk together the egg yolks, cornstarch, and additional sugar. Once the milk mixture is hot again, pour about 1/2 cup into the egg yolk mixture and whisk immediately. Stir the egg yolk mixture into the remaining hot milk, and return to the heat. Whisk constantly for 4-5 minutes, or until the mixture becomes thick.
Run the mixture through a mesh siv to remove any lumps. Chill until completely cooled, about 3 hours. Once cooled, churn according to your machine's instructions.
Meanwhile, melt the dark chocolate, and stir in the oil. You want the chocolate to be easy to drizzle in a thin stream without much clumping, so add a tiny bit more oil if needed.
Once the ice cream reaches a milkshake-like consistency, start to drizzle in the chocolate slowly with the machine still running. This will allow the chocolate to break up and freeze. Once the ice cream is fully churned, place into a freezer-safe container and freeze until you are ready to serve, at least two hours. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!