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Fresh Mint Chocolate Chip Ice Cream
No garish, fake-looking bright green ice cream here-this has a gorgeous pale green color from the infusion of fresh mint leaves.
Serves 4 to 6
Ingredients
- 4 cups heavy cream
- 2 cups packed fresh mint leaves
- 1/2 cup sugar
- 6 large egg yolks
- Pinch of salt
- 1 cup DAGOBA Milagros 68% CHOCODROPS premium chocolate drops*
Directions
Bring the cream, mint, and sugar just to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved and mashing the mint leaves a bit. Remove the pan from the heat, cover, and let stand for 15 minutes. Pour the mixture through a large coarse strainer set over a large glass measure or bowl, pressing hard on the solids to extract as much liquid as possible.
Meanwhile, whisk together the egg yolks and salt in a medium bowl. Slowly pour in the cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat for 5 to 7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the sauce boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the sauce and continue to whisk.
Immediately pour the custard through a fine strainer set over a large bowl. Let cool to room temperature, whisking occasionally so it cools more quickly. Refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, and for up to 2 days.
When ready to freeze, pour the custard mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and stir in the chocolate. Freeze for at least 2 hours before serving.
To serve, spoon the ice cream into serving bowls or glasses.
Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.
