Here's How You Can Make Your Own Fresh Mint and Chocolate Ice Cream
You have not lived until you eat ice cream made from fresh mint.
While mint and chocolate ice cream is typically made with mint extract, a recent recipe posted by PBS calls for the use of fresh mint leaves. Collaborating with food blogger and gardener, Sofia of From The Land We Live On, the recipe uses minimal ingredients and is easy to make from your own home. Omitting the use of egg yolks and sugar and instead substituting them with tapioca starch and white chocolate, the result is a rich, full-bodied and refreshing ice cream. Watch the video above to see how it is done and try out the recipe below.
Homemade Mint and Chocolate Chip Ice Cream
2 cups milk
1 cup heavy cream (35%)
2 cups packed fresh mint leaves (spearmint is best), removed from their stem (about 2.8 oz)
4 tsp. tapioca starch
8oz white chocolate, finely chopped
2oz dark chocolate, finely chopped
1. Warm up the milk and cream in a medium pot. Add the mint leaves, push them down to submerge them, and let the mixture steep for about an hour.
2. Strain the mint-infused mixture over a large pot and remove 1/4 cup of the mixture.
3. In a small bowl, combine the tapioca starch with the reserved 1/4 cup of liquid, set aside.
4. Place the chopped white chocolate into a medium bowl and set a fine-mesh strainer on top.
5. Bring the pot of milk and cream up to a boil and let it roll for a few minutes, whisking constantly so that it doesn’t boil over.
6. Reduce the heat to low, add the tapioca starch slurry to the hot milk/cream and continue cooking and whisking, to thicken the mixture.
7. Pour it over the white chocolate, through the strainer, and whisk until the chocolate is fully melted.
8. Cool the mixture over an ice bath or in the fridge until fully chilled, then process in your ice cream maker according to the manufacturer’s instructions. Once the churning is complete, stir in the chopped dark chocolate, transfer to a container, and freeze until set.
- Pbs Food