Chocolate Mint Ice Cream

Chocolate Mint Ice Cream - Indulge in the refreshing and delightful flavours of homemade Chocolate Mint Ice Cream. Make it with or without an ice cream maker.

Indulge in the refreshing and delightful flavours of homemade Chocolate Mint Ice Cream. This creamy, mint-infused dessert is a perfect treat for those hot summer days or whenever you’re craving a cool and luscious indulgence.

Ingredients

6 eggs
400 g (1 ¾ cups) sugar
500 ml (2 cups) milk
800 ml (3 ¼ cups) whipping cream
100-150 g (2/3 – 1 cup) grated chocolate
A few drops of green food colouring (optional)
2 bunches of fresh mint and/or a few drops of peppermint extract

You will also need a 2.4 l / 2.5 qt container that is freezer safe.

Directions

Blanching the Fresh Mint

If you’re using peppermint extract instead of fresh mint, you can skip this section.

In a saucepan, bring a pot of water to a boil. Prepare a bowl of ice water nearby.

Remove the mint leaves from the stems. Place the fresh mint leaves into the boiling water for about 30 seconds. This blanching process will help retain the vibrant green colour and enhance the flavour of the mint.

Remove the mint leaves from the water and immediately transfer them to the bowl of ice water to cool and stop the cooking process. Let them sit in the ice water for a minute or two. Then, drain the mint leaves.

Making the Chocolate Mint Ice Cream

In a saucepan, heat the milk over medium heat until it almost comes to a boil. Remove from heat.

Add the eggs and sugar to a blender. Mix for 20 seconds. Remove the centre piece (feeder cap) of the blender lid.

With the blender running on low speed, gradually and carefully pour the hot milk into the egg mixture through the hole at the top. Make sure to add the milk slowly to temper the eggs.

Add the fresh mint leaves and, if desired, a few drops of green food colouring in the blender. Blend them with egg & milk mixture until the mint leaves are all chopped up. If you want a stronger mint flavour, add a bit of peppermint extract as well.

With the blender running on low speed, gradually and carefully pour the hot milk into the egg mixture through the hole at the top.

Pass the mixture through a fine mesh sieve and set aside until it cools off.

In a separate mixing bowl, whip the whipping cream until soft peaks form.

Gently mix the cooled milk and egg mixture into the whipped cream using a whisk. Be careful not to overmix; you want to maintain a light and airy texture.

Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add the grated chocolate to the mixture five minutes before it’s done.

Transfer the partially frozen ice cream to an airtight container, cover it, and freeze for at least 4 hours or until firm.

Note: If you don’t have an ice cream maker, you can still make this recipe. Just add the grated chocolate to the mixture and pour it into a freezer-safe container. Cover it, and place it in the freezer. Every 30 minutes for the first 2-3 hours, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. This will help achieve a smoother texture. Repeat this process until the ice cream reaches the desired consistency.

Once fully frozen, your homemade chocolate mint ice cream is ready to enjoy! Serve in bowls or cones, and garnish with additional grated chocolate or fresh mint leaves if desired.