Keywords: heavy cream : mint leaves : dark chocolate : ice cream
Fresh Mint Chocolate Chip Ice Cream
By Peter Lind
INGREDIENTS: 1 1/2 cups heavy cream
1/2 cup fresh mint leaves, stemmed and cleaned
1/2 cup dark chocolate
2 cups milk
1 cup sugar
4 egg yolks
METHOD: 1. Heat cream and mint leaves to simmer, turn off and allow mixture to cool down to 40 degrees.
2. Grate chocolate and store in fridge until step 8.
3. Heat milk and sugar to 175 degrees.
4. Slowly whisk hot milk-and-sugar mixture into egg yolks.
5. Return yolk mixture to medium-low heat. Stir bottom of pan continuously until mixture thickens slightly (again at about 175 degrees) or until mixture coats the back of the spoon used in stirring.
6. Remove from heat and whisk into cooled cream-and-mint mixture. Strain mint leaves out. Chill to 40 degrees.
7. Freeze according to ice cream maker instructions.
8. Add grated chocolate when ice cream is soft-serve texture.
Serves 10 (1/2 cup)
NUTRITION FACTS: Per serving: calories 297, fat 19g, protein 4g, carbohydrate 29g, dietary fiber 1g
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