Mint Chip Ice Cream

Wednesday, July 24, 2013

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

Dessert, Ice Cream

12 comments »

11 Responses to “Rocky Road Squares”

#
1

The Hungry Mouse — November 4, 2009 at 5:02 pm

Drooling now! I’ll take two, please.

+Jessie
#
2

Erin — November 4, 2009 at 5:56 pm

Love them and will be making them this weekend!
#
3

JanuskieZ — November 4, 2009 at 6:00 pm

Hi… Looking ways to market your blog? try this: http://bit.ly/instantvisitors
#
4

nutmegnanny — November 4, 2009 at 10:48 pm

I’m totally drooling over these bars! I can’t believe how easy they are:)
#
5

We Are Not Martha — November 5, 2009 at 2:14 am

How delicious do these look?!?! I might have to try these…

Sues
#
6

Amy I. — November 5, 2009 at 6:38 am

The ease of prep to impressiveness ratio of these bars looks extremely high 🙂 Added them to my to-do list…thanks for the inspiration!
#
7

biz319 — November 5, 2009 at 2:36 pm

Wow, how easy is that??!! I may make those for our cookie exchange this year! 😀
#
8

stephchows — November 5, 2009 at 3:22 pm

those things look jam packed with tastiness!
#
9

Erin — November 5, 2009 at 11:34 pm

It’s nice to have an easy dessert recipe to turn to! I’m so glad you liked them!
#
10

Kristy — November 9, 2009 at 12:19 am

Ummm.. AMAZING! I might have to try those ASAP!
#
11

Mermaid Sweets — November 10, 2009 at 3:13 am

Thanks for posting, looks like a good and easy holiday addition.

Mint Chip Ice Cream