Mint Chocolate Chip Ice Cream
4 servings
360 minutes
Mint ice cream with chocolate chips is a refined dessert that combines the refreshing taste of mint with the rich texture of chocolate. Originating from Italian cuisine, this dessert has gained popularity worldwide for its airy consistency and pleasant contrast of flavors. Fresh mint leaves infuse the creamy base with freshness, while chocolate chips add a crunchy note. This ice cream is perfect for a summer treat, providing a sense of coolness and lightness. It pairs wonderfully with fruits, waffles, or is simply served in its classic form. Green food coloring gives it a signature hue, making it even more visually appealing. Such ice cream is a true find for lovers of unusual flavor combinations and sophisticated desserts.
1
Wash the mint, separate the leaves from the stems. Soak the leaves in cold water for 5 minutes.
- Fresh mint: 55 g
2
In a pot, mix milk, cream, and mint. Place over medium heat and heat until the milk mixture just begins to boil.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
- Fresh mint: 55 g
3
In a large bowl, beat the yolks, gradually adding sugar. Whip until the egg mixture turns pale yellow and has a soft cream-like texture.
- Egg yolk: 4 pieces
- Sugar: 160 g
4
Once the milk mixture boils, remove it from the heat. Gradually pour the hot milk mixture into the egg mixture, stirring constantly. While stirring, keep the whisk vertical, otherwise bubbles will form on the surface of the future ice cream.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
5
Pour the resulting mixture back into the pot, place it over medium heat, and stir with a wooden spoon until the mixture thickens. While stirring, make sure to scrape the edges and the center of the bottom of the pot, otherwise, the mixture may burn. Do not allow it to boil. The cream is ready when it reaches the consistency of liquid sour cream. Remove the cream from the heat.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
6
Strain the cream through a sieve to remove the mint leaves. If the cream is too thick for your sieve, strain gradually, pushing the cream with a tablespoon. Strain into a clean pot.
- Fresh mint: 55 g
7
Place the strained cream in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Set a pot with the cream on top. Stir the cream occasionally for 30-40 minutes until it cools down. This stirring will prevent ice cream crystallization.
8
Remove the ice cream pot from the water bath, add 2 drops of food coloring, and mix well. Tightly close the pot with a lid and place it in the refrigerator for 4-5 hours for further cooling.
- Green food coloring: to taste
9
After some time, take the ice cream out of the refrigerator and pour it into the ice cream freezer, spinning for 20-40 minutes. In the last minute of spinning, add chocolate chips. Then fill a container with the resulting mixture and place it in the freezer for 3-4 hours until fully set.
- Chocolate chips: 25 g
10
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, add chocolate chips, mix, and place it in the freezer. Take out the container and stir the contents every half hour until it sets.
- Chocolate chips: 25 g