Skip to main content

Chocolate-Mint Ice Cream


Chocolate-Mint ice cream is the ultimate flavor ice cream, according to my kids at least. They just love it. You can either use store-bought peppermint patties, as suggested by the book, or mint-flavored chocolate instead. I chose to use the latter here. Yummy!


Recipe adapted from The Perfect Scoop by David Lebovitz

Chocolate-Mint Ice Cream

Ingredients

2 Cups (500 ml) Heavy Cream
3 Tbsp (21 g) Unsweetened Dutch-process Cocoa Powder
5 oz (140 g) Bittersweet or Semisweet Chocolate, chopped
1 Cup (250 ml) Whole Milk
3/4 Cup (150 g) Sugar
Pinch Of Salt
5 Large Egg Yolks
1/2 tsp Vanilla Extract
2 Cups Peppermint Patties, crumbled or 150 g Mint Flavored Chocolate bar, chopped
1/8 tsp Mint Oil or Extract

Method

Warm 1 cup (250 ml) of the cream. Whisk in the cocoa powder thoroughly until the cocoa are well bended. Bring the mixture to a boil, then reduce the heat and simmer at a very gentle heat for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup (250 ml) cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Then chill the mixture thoroughly in the refrigerator and freeze it in your ice cream maker. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin out.)

To make Chocolate-Mint Ice Cream, stir 1/8 tsp Mint oil or extract into the custard before freezing, then fold in the crumbled peppermint patties or chopped Mint chocolate.
Labels:

Comments

  1. Lori EJune 20, 2009 at 2:40 PM

    Can you hear me? The drooly noises coming from my mouth. Mmmmmmmm.

    ReplyDelete
  2. LK- Healthy DeliciousJune 20, 2009 at 2:42 PM

    this look so super chocolately! and those are the cutest sprinkles I have seen in my life.

    ReplyDelete
  3. geaNostraJune 22, 2009 at 8:26 AM

    I've got to agree with your kids :) The only thing that can surpass it IMO is a coffee flavored ice cream.

    ReplyDelete
  4. oneordinarydayJune 23, 2009 at 3:11 PM

    I am such a sucker for chocolate/peppermint combinations. This sounds amazing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more