Mint-Chocolate Chip Ice Cream

Mint-Chocolate Chip Ice Cream

Mint-Chocolate Chip Ice Cream is rated 5.0 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
The preferred way to melt chocolate is in the top pan of a double boiler set over but not touching barely simmering water. As soon as the water simmers, it produces steam, the nemesis of melting chocolate. If even a droplet of moisture gets into the chocolate, it can seize or stiffen. If this happens, start over with new chocolate. Mixing the melted chocolate with vegetable oil causes the formation of small slivers of chocolate in the finished ice cream. This method, perfected by noted cookbook author Nick Malgieri, yields a distinctive and well-blended ice cream.

Ingredients:

  • 1 1⁄2 cups milk
  • 1 1⁄2 cups heavy cream
  • 1 cup packed fresh mint leaves
  • 4 egg yolks
  • 1⁄2 cup plus 2 Tbs. sugar
  • Pinch of salt
  • 1 or 2 drops green food coloring (optional)
  • 1 or 2 drops blue food coloring (optional)
  • 3 oz. bittersweet or semisweet chocolate,
      finely chopped
  • 2 tsp. canola oil

Directions:

In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.

Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
Rated 5 out of 5 by from Amazing!! Made this recipe many times and am wowed every time. If you love mint chocolate chip ice cream like I do, don’t pass this recipe. No substitutions, no gimmicks, just full on delicious. Should have left a review sooner, but was so enjoying the ice cream.
Date published: 2022-08-03
Rated 5 out of 5 by from The absolute best Using real mint in the ice cream gives it an amazing flavor that can't be duplicated by artificial flavorings. If you make this you will not be able to take that green stuff in the supermarket seriously again. I grow extra mint in the summer just so I can make this ice cream.
Date published: 2018-07-09
Rated 5 out of 5 by from Great finish! I thought this ice cream was creamy and delicious. I made the mistake of not taking the leaves off the stem of the mint first, and it was a tad overpowering. My friend, who is a chef, advised me that the stems have a different flavor than the leaves. So do yourself a favor and takes the leaves off and just use them. Great ice cream!
Date published: 2016-06-22
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