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.