Don’t say I didn’t warn you. This ice cream is dangerously good. Equally refreshing (the fresh mint does the trick) and delicious at the same time. And when you put it between two of my chocolate chocolate chip cookies?! Game over, my friend. Yes, you’ve been warned.
Oh, and get the good chocolate for this recipe. It’s gonna make all the difference.
TCHO 70% Chocolate
Mixing in the chocolatey goodness
Mint Chocolate Chip Ice Cream. The real stuff.
Mint Chocolate Chip Cookie Sandwich with Chocolate Chocolate Chip Cookies. Oh. My. Latte.
Fresh Mint Chocolate Chip Ice Cream
Yield: Approximately 2 pints
¾ cup sugar, divided
1 tablespoon organic corn syrup
3 cups half-and-half
2 very packed cups fresh mint leaves
6 egg yolks
8-ounces good quality dark chocolate, 70% cocoa solids, chopped roughly
Place ½ cup sugar, corn syrup, half-and-half and mint leaves in a medium saucepan over medium heat and heat, stirring occasionally, until temperature reaches 170 degrees Fahrenheit. Remove from heat and let mint continue to steep for 5 minutes. Pour contents of saucepan into a blender and blend on low for 10 to 15 seconds. Strain through a fine mesh sieve, pressing the mint leaves with the back of a spatula to strain as much liquid as possible. Discard mint leaves.
Pour liquid back into the medium saucepan over medium heat. Using a rubber spatula, making sure to scrape the bottom of the saucepan, stir continuously until the liquid reaches 170 degrees Fahrenheit. Remove from the heat and set aside.
In a medium bowl, using an electric mixer, whip the egg yolks and remaining ¼ cup sugar on medium speed until the mixture is canary yellow in color, thick, and doubled in volume.
Reduce the speed to medium-low and very slowly stream in 1 cup of the hot, sweetened half-and-half mixture to the whisked egg yolks.
Pour the mixture into the original medium saucepan with the rest of the warm sweetened half-and-half. Pressing a spatula gently against the bottom of the pan, stir slowly and continuously and cook over medium-low heat until the custard thickens slightly and just reaches 180 degrees Fahrenheit. Take your time.
Immediately remove from the heat and pour liquid into a wide medium bowl.
Place this bowl into a slightly larger bowl that is filled ⅓ of the way up with ice and water. Slowly stir until it is cool to the touch. Cover the bowl with plastic wrap, then refrigerate for 8 hours. Cooling the mix before churning will give a smoother texture.
Pour the chilled mixture into the ice cream machine and churn until a soft-serve consistency is achieved.
Transfer to a large container and stir in the chopped chocolate.
Cover with plastic wrap, pressing the plastic wrap to the surface of the ice cream, and freeze until very firm, at least 5 hours.
Scoop and serve or sandwich between 2 chocolate chocolate chip cookies and savor each bite!