Ingredients
Equipment
Method
- In a medium heavy-bottomed saucepan, combine 1 cup (240 ml) of the heavy cream, the milk, and the sugar. Heat over medium heat, stirring occasionally, until steaming and the sugar has dissolved, about 5 minutes. Do not let it boil.
- Remove from the heat. Gently bruise the mint leaves by slapping them between your palms, then stir them into the hot mixture, pressing them under the surface. Cover and steep for 30 minutes.
- Pour the remaining 1 cup (240 ml) cold cream into a large bowl and set a fine-mesh strainer over it. Set the bowl in an ice bath (a larger bowl filled with ice and water).
- Strain the steeped mixture through a fine-mesh strainer into a clean saucepan, pressing firmly on the mint leaves to extract all the flavor and liquid. Discard the leaves. Reheat over medium heat until steaming.
- In a medium bowl, whisk the egg yolks and salt until smooth. Slowly pour about 1 cup of the hot mint mixture into the yolks, whisking constantly, to temper them. Pour the tempered yolks back into the saucepan while whisking.
- Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until the custard coats the back of a spoon and reaches 170°F (77°C). Do not let it boil or the eggs will scramble.
- Immediately pour the custard through the strainer into the cold cream. Stir in the vanilla and peppermint extract (if using), and stir over the ice bath for a few minutes to cool it down.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight, until completely cold.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until thick like soft-serve. In the last minute of churning, add the chopped chocolate and mix until evenly distributed.
- Transfer the ice cream to a freezer-safe container, press parchment paper onto the surface, and cover with a lid. Freeze for at least 3 hours, until firm and scoopable. Let it sit at room temperature for 5 minutes before serving, and garnish with fresh mint leaves.
Notes
Fresh mint: Use fresh spearmint or peppermint leaves for a clean, natural mint flavor. Dried mint will taste flat and grassy.
Color: This ice cream is naturally a pale cream color with a faint green tint. For a classic green look, add 1 to 2 drops of green food coloring to the chilled base before churning.
Flavor strength: The steeping time controls the mint flavor. For a stronger flavor, steep for 45 minutes, or add the optional peppermint extract.
Chocolate shards: Chop the chocolate finely with a serrated knife so that it stays in small, crisp pieces. Large chunks are hard to scoop and chew. For thin shards, drizzle 5 ounces (140 g) of melted chocolate into the churning ice cream so that it hardens into flakes.
Tempering the yolks: Add the hot mixture slowly while whisking to avoid scrambling the eggs. The strainer will catch any small lumps.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours, then fold in the chocolate. The texture will be slightly less smooth.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks. Nutrition (per serving) Calories 385 kcal Carbohydrates 28 g Protein 5 g Fat 29 g Saturated fat 17 g Cholesterol 215 mg Sodium 60 mg Potassium 170 mg Fiber 2 g Sugar 24 g
Color: This ice cream is naturally a pale cream color with a faint green tint. For a classic green look, add 1 to 2 drops of green food coloring to the chilled base before churning.
Flavor strength: The steeping time controls the mint flavor. For a stronger flavor, steep for 45 minutes, or add the optional peppermint extract.
Chocolate shards: Chop the chocolate finely with a serrated knife so that it stays in small, crisp pieces. Large chunks are hard to scoop and chew. For thin shards, drizzle 5 ounces (140 g) of melted chocolate into the churning ice cream so that it hardens into flakes.
Tempering the yolks: Add the hot mixture slowly while whisking to avoid scrambling the eggs. The strainer will catch any small lumps.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours, then fold in the chocolate. The texture will be slightly less smooth.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks. Nutrition (per serving) Calories 385 kcal Carbohydrates 28 g Protein 5 g Fat 29 g Saturated fat 17 g Cholesterol 215 mg Sodium 60 mg Potassium 170 mg Fiber 2 g Sugar 24 g