When I was a kid, my favourite ice cream flavour was Mint Chocolate Chip. I use to love how the neon green ice cream had little chocolate treasures inside. I just loved it.
So my adult self decided that it was time to harp back to my youth by using my favourite kitchen toy – my ice cream maker! I made mint chocolate chip ice cream using delicious mint from my garden! This was far better than the neon green concoction that I use to love so much as a child. Honestly, once you try real mint chocolate chip ice cream, you will never go back!
I then transferred the cream and mint into a Tupperware and let the whole thing chill out in the fridge overnight. The next day, I carefully pulled the mint sprigs out and wrung them out the best I could, trying to preserve all of the minty infused flavour.
Jacquie’s outstanding Mint Chocolate Chip Ice Cream (Courtesy of Baked Bree)
You will need:
1 1/2 cups whole milk
1 1/4 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
2 cups fresh mint leaves
4 ounces bittersweet or semisweet chocolate
Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour. Add the sugar and vanilla while the mixture is still warm. Transfer to a Tupperware and let sit in fridge overnight (or for at least 3 hrs). Remove mint leaves by straining, or by picking them out and pinching off every last drop of minty goodness. Add milk to mixture. Pour the mixture into your ice cream maker, according to it’s instructions. For the last 5 minutes, add chocolate chips and make sure they are incorporated completely.
I suggest doubling the recipe for extra mint chocolately goodness. Honestly, it’ll disappear faster than you would imagine. Enjoy!