Mint Chip Ice Cream
Mint chip is one of my favorite ice cream flavors. I feel like it’s often underestimated and under-appreciated. As I have stated multiple times before, chocolate and mint is one of my favorite flavor combos out there. I especially love that most mint chip ice creams have big chunks of chocolate in them, not chocolate chips. It’s a weird minor nuance, but I think it really makes mint chip ice cream special.
I was excited to find a mint chip ice cream recipe that didn’t call for any extracts. The mint coolness in this ice cream comes from steeping the milk with fresh mint leaves then squeezing all of the liquid out of them to get a true minty experience.
You’ll also notice that the color isn’t bright green. It does have a subtle green color but without the use of artificial coloring, you’re just not going to get a bright green color. And that’s fine by me. Everyone who tried this ice cream agreed that it was very minty. Topping a warm brownie with this ice cream made the most amazing brownie sundaes!
One Year Ago: Peppermint Fudge Brownies
Two Years Ago: Chocolate Chocolate Muffins
Five Years Ago: Tomatoes Stuffed with Salmon Dill Dip
Mint Chip Ice Cream
Ingredients:
3 cups of fresh mint leaves (no stems), rinsed, drained and packed
3 cups coconut milk, divided
2/3 cup sugar
Pinch of salt
5 egg yolks
8 oz dark chocolate, chopped
Directions:
Heat mint leaves and 2 cups coconut milk on the stove until just steaming (do not let boil.) Remove from heat and let stand, covered for 1 hour.
Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add sugar and salt. Heat just until sugar has dissolved.
In a medium sized bowl, whisk egg yolks. Slowly pour heated milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.
Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.
Strain though a fine mesh sieve into a large bowl. Add remaining cup of milk and stir to combine.
Place in fridge until completely cool then process according to the directions on your ice cream maker.
Stir in chocolate chunks once ice cream has formed.
Recipe adapted from The Endless Meal
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmmmm I love one dish cupcakes!
http://www.brisbanebaker.blogspot.com
Those cupcakes look delish! Can you tell me more about the “dipping in ganache” technique? Does the ganache need to be a certain consistency first?
I have seen some maple cheesecake around the blogs, maybe that would be awesome use for the sugar? Or to top maple sugar cookies 🙂
I made a seriously awesome maple mousse cake to go with Christmas dinner this year and it used maple sugar. It was one of the best desserts I’ve ever eaten. The link to the post is: http://joanne-eatswellwithothers.blogspot.com/2010/01/frozen-maple-mousse-pie-with-chocolate.html.
Go Butler!! I think I’m going to use your “go to” cupcake recipe to make some Final Four treats for the office Friday
Wow that maple syrup event looks really cool, I wish I had known about it- it looks like they only do it once a year!
Carly – I dipped the cupcakes in the ganache while it was still very liquidy. I did it a few minutes after making the ganache and then let it set up on the cupcakes. Hope that helps.
Jen, the maple syrup experience sounds like so much fun and I’ve always wanted to do it! I wonder if it’s too late this year.
Those cupcakes look so pretty. Can you tell me what kind of liners you’re using? They stay so nice and bright.
ooo I love sugar houses!!! The tastings are always the best 🙂
Lila, I get the liners online. Here is the link for the colored ones, and I also get brown liners as well.
The cupcakes look beautiful and festive!! I love real maple syrup!
I should have a birthday more often. So good…