Mint-Chocolate Chip Ice Cream
Source of Recipe
From "Williams Sonoma: Cooking at Home" by Chuck Williams
"The potency of the mint leaves and the length of time that they are left to steep in the milk will determine the depth of the mint flavor. The ice cream will be a pale green, rather than the artificially created neon green of many commercial mint ice creams."
List of Ingredients
◦ 1 ½ cups milk
◦ 1 ½ cups heavy cream
◦ ⅔ cup sugar
◦ 1 cup fresh mint leaves, from about 1 bunch
◦ 4 egg yolks
◦ ½ teaspoon pure vanilla extract
◦ 4 ounces bittersweet or semisweet chocolate, coarsely chopped
◦ 2 teaspoons canola oil
In a saucepan over medium heat, combine the milk, 1 cup of the cream, ⅓ cup of the sugar, and the mint leaves. Heat, stirring frequently, until small bubbles appear around the edges of the pan and the sugar is dissolved, about 4 minutes. Do not allow to boil. Remove from the heat and let stand for 15 to 20 minutes.
In a bowl, whisk together the egg yolks, the remaining ⅓ cup sugar, and ½ cup cream until blended.
Return the saucepan to medium heat and heat, stirring frequently until bubbles again form around the edge of the pan, 2 to 4 minutes. Remove from the heat. Gradually add the hot milk mixture to the yolk mixture while whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and constantly with a heat-resistant spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes. Do not allow the custard to boil. Pour the custard through a medium-mesh sieve into a clean bowl, pressing on the mint to release as much liquid as possible. Discard the mint leaves. Stir in the vanilla. Let cool, cover, and refrigerate for at least 3 hours or up to 24 hours.
In a heatproof bowl, combine the chocolate and oil. Set the bowl over (but not touching) simmering water in a saucepan. Heat, stirring occasionally, just until the chocolate melts and the mixture becomes smooth. Remove from the heat and let cool to room temperature.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. About 2 minutes before the end of churning, drizzle the cooled melted chocolate into the mixing container. Transfer to a tightly covered container and place in the freezer until firm, at least 4 hours or up to 3 days.
Makes about 1 quart
❧ Double the Mint:
For a deeper green and a more minty flavor, add 2 tablespoons green crème de menthe while the ice cream is is churning. If you have only white crème de menthe, it can be added for flavor only.