This week I have only posted ice cream recipes and I’m absolutely happy with the results. This only means that ice cream, as we know, makes us happy, lol. This mint chocolate chip ice cream is amazing. The mint flavour is 100% natural from fresh mint and the result is very good.
For me, it’s important to avoid artificial flavours as much as possible. In this case, I had already experimented with natural mint before. This meant that I was 80% certain that I was going to be able to fo it again, lol! The good news is that it worked on the first try! To achieve this, we first infuse the cream with fresh mint and then we use that cream for the ice cream. The result is reaaaaally good. You can really taste the mint in it while also being very delicate and addictive. I loved the result.
I used to HATE mint chocolate chip ice cream or any mint and chocolate mix. It felt to me like washing your teeth and then eating chocolate, lol! If it has happened to you, you know what I mean. However, now I LOVE IT, it’s so good and I’m addicted. I specially love it with dark chocolate, it’s an amazing mix of flavours. In this case it’s also VERY creamy, so I’m a happy gal.
The first time that I tried infusing cream with mint, it was when I made brownies with a mint ganache layer on top. My objective was to get it to a similar taste as an After Eight chocolate. That recipe is in my ebook My Sweet Side and I really recommend it if you like desserts :). That recipe is so good that I had to apply that technique over here. I know you’ll love it.
Ingredients
For the mint infusion
- 20 g mint stalks included
- 600 g whipping cream
For the mint chocolate ice cream
- 400 g condensed milk
- Infused cream from above
- 110 g dark chocolate chopped
Instructions
For the mint infusion
- Place the cream in a pot along with the chopped mints; use the leaves as well as the stalks. It's not necessary to chop it up too small.
- Let it break into a gentle boil over medium heat. From this point count 10 minutes, stirring all the time. Once this time passes, pass the mix through a sieve and keep the cream. Let it cool down completely and then refrigerate it for 8 hours or overnight.
For the mint chocolate ice cream
- Measure the amount of mint-infused cream and add a bit more cream to complete 600g. Whip the cream to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
- Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.
- Add the chopped chocolate and add it using folding motions.
- Pour the mix into a freezer-safe container and freeze for 8 hours or overnight.
