Chocolate Mint Ice Cream
Submitted by angel5490
Rich, churned chocolate mint ice cream made with real mint chocolate chips, heavy cream, and egg yolks. A swirl of melted chocolate ribbon runs through every scoop.
YIELD
4 servingsPREP
45 minCOOK
25 minREADY
95 minForget those pale green imposters from the freezer aisle.
This chocolate mint ice cream is the real deal: a custard base of heavy cream, milk, and egg yolks cooked with melted mint chocolate chips until thick and glossy, then churned in an ice cream maker until it’s dense, scoopable, and intensely chocolatey.
But the best part comes at the very end. A second batch of melted chocolate chips and cream gets poured into the machine for just 10 seconds, creating thick ribbons of fudgy chocolate running through every scoop.
It’s the kind of ice cream that makes you wonder why you ever bought a pint from the store.
Chef Tips
- Cook the custard low and slow. You’re tempering egg yolks here. Too much heat and you’ll end up with sweet scrambled eggs.
- Chill the base for 30 minutes minimum before churning. Cold custard freezes faster and produces a smoother, creamier texture.
- Pour the chocolate ribbon quickly. You only get 10 seconds of churning to distribute it, so have it melted and ready to go.
Ingredients
Directions
In heavy guage saucepan, combine 1¼ cups heavy cream, milk, sugar and 1 cup of mint chocolate chips.
Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth.
Remove from heat.
In a medium bowl, beat egg yolks and salt until thick.
Gradually add chocolate mixture, beat until well blended.
Chill 30 minutes.
In a small heavy guage saucepan, combine remaining ½ cup of chips and ¼ cup of heavy cream.
Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat and set aside.
Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes.
Pour in reserved chocolate mixture; churn 10 seconds more.
Remove dahser; cover and store in freeze until ready to serve.
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