Mint Chocolate Ice Cream (Print Version)
# Ingredients:
01 -
100 g dark chocolate chopped fine or use mini chips
02 -
Green food coloring if you want
03 -
5 ml real mint extract
04 -
15 ml vanilla extract
05 -
4 egg yolks
06 -
150–200 g white sugar, add as sweet as you like
07 -
360 ml whole milk
08 -
360 ml heavy whipping cream
# Instructions:
01 -
Let your ice cream sit out for 5–10 minutes before scooping. It scoops easier that way. You can stash it in the freezer covered for up to three months.
02 -
Spread your churned ice cream in a glass dish or loaf pan. Cover it up and freeze for 4–6 hours until it's good and solid.
03 -
Sprinkle in chopped chocolate or tiny chips during the last 5 minutes of churning. Or just fold them in right when you finish churning so they get mixed evenly.
04 -
Pour your cold custard into the frozen ice cream maker bowl. Let it spin for about 20 minutes until it looks like soft serve.
05 -
Move your custard into a big glass bowl or large measuring jug. Lay plastic wrap right on top so a skin doesn't form, then refrigerate till it’s nice and cold.
06 -
After taking the pan off the heat, mix in the vanilla, mint extract, and that green food coloring if you feel like it.
07 -
Put the saucepan on medium and keep whisking so nothing sticks. Wait till it gets thick enough to coat your spoon. Just don’t let it boil.
08 -
Grab a big saucepan. Whisk up the sugar, egg yolks, milk, and cream so it’s all super smooth with no lumps.
09 -
Pop your ice cream maker bowl in the freezer until it’s really solid. Just do what your machine’s manual says.
# Notes:
01 -
If you use all cream instead of milk—480 ml—that’ll make it richer and silkier.