Grasshopper Ice Cream
Grasshopper Ice Cream is a refreshing, minty dessert with rich chocolate chunks, perfect for anyone who loves the classic combination of mint and chocolate. This homemade ice cream is rich, creamy, and flavorful, with a vibrant green hue that makes it as fun to look at as it is to eat. Whether for a summer treat or a special occasion, this ice cream is sure to become a family favorite.
Equipment
- Ice Cream Maker (1)
- Saucepan (1)
- Mixing Bowls (2-3)
- Whisk (1)
- Fine-mesh sieve – 1
- Measuring cups and spoons (1 set)
- Spatula or Wooden Spoon (1)
- Freezer-Safe Container: 1
Ingredients
- 1 cup 240 ml – Heavy cream
- 1 cup 240 ml – Whole milk
- 1/2 cup 100 g – Granulated sugar
- 1/2 cup 120 g – Dark chocolate (chopped or chocolate chips)
- 1 tsp – Vanilla extract
- 1/4 tsp – Salt
- 1 cup 240 ml – Fresh mint leaves (or 1 tsp mint extract)
Optional:
- 2-3 drops – Green food coloring
Optional:
- 1/2 cup 120 ml – Additional chocolate for topping (optional)
Instructions
Infuse the Mint Flavor:
- In a saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it begins to steam but not boil. Add the fresh mint leaves or mint extract. Let it steep for 10-15 minutes, then strain out the mint leaves using a fine mesh sieve.
Prepare the Base:
- Add the sugar to the strained cream mixture and whisk until the sugar dissolves. Cook the mixture over low heat for another 3-4 minutes. Remove from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature.
Melt the Chocolate:
- While the cream mixture is cooling, chop the dark chocolate into small chunks. Melt it in a double boiler or microwave (stirring every 20-30 seconds). Let it cool slightly.
Churn the Ice Cream:
- Once the base is cooled, pour it into your ice cream maker and churn according to the manufacturer's instructions (typically 20-25 minutes).
Add Chocolate and Food Coloring:
- In the last few minutes of churning, add the melted chocolate chunks and green food coloring (if using). Churn until the chocolate is well incorporated and the ice cream reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the ice cream to a freezer-safe container, smoothing the top. Cover with plastic wrap or a lid and freeze for 4 hours, or until the ice cream is firm.
Serve:
- Once the ice cream is fully frozen, let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!
Notes
- Mint Extract Substitute: If you don't have fresh mint leaves, you can use mint extract instead. Start with 1 teaspoon of extract, and adjust to taste.
- Churning Time: Churning times vary depending on your ice cream maker, but it's important not to over-churn the ice cream to prevent it from becoming too icy.
- Storage: Keep the ice cream in an airtight container in the freezer for up to 2-3 weeks. For best results, allow it to sit at room temperature for 5-10 minutes before scooping for a smoother texture.
- Texture Tips: If you find that the ice cream is too icy or hard, it could be due to over-churning or not allowing the mixture to cool enough before freezing. If this happens, try letting the ice cream sit out a bit longer before serving.