Mint Chocolate Chip Ice Cream
I love the refreshing crispness of mint on a hot summer day. Its bright flavor not only cools your mouth, but it also helps to relax the mind. It is this unique quality that makes me crave mint when I am stressed or lets face it whenever see this bright herb cross my path. So, needless to say, this recipe has become a staple in Sulpice Chocolat's kitchen.
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups cream
- 1/2 tsp salt
- 2 1/2 cups loosely packed mint leaves
- a couple drops of green coloring (optional)
- 5 egg yolks
- 1 Sulpice™ Chocolat Menthe bar, chopped (I will leave you to decide your preferred chip size)
In a saucepan add the milk, sugar, salt, mint and 1 cup of the cream. Once this starts to simmer remove from heat and cover. Let this steep for at least one hour, more if you desire a more intense mint flavor/color. Once the mint has infused add the remaining 1 cup of cream to a separate saucepan and strain the milk mixture into it; making sure to squeeze the mint leaves so you get as much of the flavor extracted from them as possible. Add the green coloring, if desired. Aside, prepare an ice bath by filling the sink with a lot of ice and resting a bowl in the middle, be careful not to let any ice inside. Rewarm the mixture on medium heat; being sure not to bring it to a boil. In a separate bowl mix the yolks and then carefully temper the yolks by adding a few tablespoons of the warm mixture to the yolks stirring constantly. Add this back to the saucepan. Increase the temperature and while stirring constantly bring the mixture up to 170ºF (77ºC) to ensure that the eggs are cooked. Immediately strain mixture into the ice bath and let cool. Cover and refrigerate until completely cold. Pour the mixture into an ice
cream maker, and freeze according to the manufacturer's instructions.
After about 10 minutes into the freezing, add the chocolate chips. After
the ice cream has thickened, about 30 minutes later, spoon into a
container, and freeze for 2 hours.