Chocolate Mint Ice Cream
This Chocolate Mint Ice Cream is a homemade treat that combines the smooth, creamy richness of chocolate with the refreshing coolness of mint. It’s an indulgent yet refreshing dessert that’s perfect for hot days, holiday gatherings, or just because. The recipe includes a mint-infused cream base, melted chocolate, and optional egg yolks for a custard-like consistency. This homemade ice cream is free of artificial additives and preservatives, offering a fresher, more flavorful alternative to store-bought options.
Equipment
- Ice Cream Maker (recommended for best texture)
- Saucepan (for heating the cream and milk)
- Heatproof Bowl (for melting chocolate)
- Fine Mesh Sieve (for straining mint leaves)
- Whisk (for tempering egg yolks, if using)
- Airtight Freezer Container (for storing ice cream)
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Sugar
- 1 cup Fresh Mint Leaves or 1-2 tsp mint extract
- 4 oz Dark Chocolate chopped
- 4 large Egg Yolks optional, for custard-style ice cream
- 1 tsp Vanilla Extract optional
Instructions
Infuse the Mint Flavor:
- In a saucepan, combine the heavy cream and whole milk. Add the fresh mint leaves (or mint extract if using). Heat the mixture over medium heat until it begins to steam, stirring occasionally. Remove from heat and let the mint steep for 20 minutes, allowing the flavor to infuse into the cream.
Melt the Chocolate:
- While the mint is steeping, chop the dark chocolate and melt it in a heatproof bowl using a double boiler or microwave in 30-second intervals, stirring in between until smooth. Set aside to cool slightly.
Strain the Mint:
- After the mint has steeped, strain the mint leaves from the cream and milk mixture using a fine mesh sieve. Press the leaves gently to extract any remaining liquid, leaving you with a smooth, mint-infused cream.
Make the Custard (Optional):
- If you're making a custard-style ice cream, whisk the egg yolks and sugar in a separate bowl until smooth. Gradually temper the egg yolks by pouring a small amount of the warm cream mixture into the yolks while whisking constantly. Slowly add the egg mixture back into the saucepan with the remaining cream and cook on low heat, stirring continuously, until the mixture thickens slightly. Remove from heat.
Combine the Chocolate and Cream:
- Stir the melted chocolate into the mint-infused cream (and custard, if using). Stir until fully combined and smooth.
Chill the Base:
- Let the mixture cool to room temperature, then cover and refrigerate for at least 3-4 hours, or overnight, to allow the flavors to meld.
Churn the Ice Cream:
- Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Notes
- Mint Flavor: If you prefer a stronger mint flavor, you can steep the mint leaves for a longer period of time, or increase the amount of mint extract.
- Chocolate Type: You can use semi-sweet or bittersweet chocolate for a more intense flavor, or milk chocolate for a creamier, sweeter result.
- Egg-Free Option: If you don’t want to use egg yolks, skip the custard step for a quicker, simpler version of the recipe.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches a creamy consistency (this will take about 3-4 hours).
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.