Mint Chip Ice Cream


Adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, by David Lebovitz

We love this recipe as it gives us the perfect way to use the fresh mint from our garden. Yes, the recipe is rich but so worth it!


1 cup whole milk
3/4  cups sugar
2 cups heavy cream, divided
pinch of salt
2 cups (80 gr) packed fresh mint leaves*
5 large egg yolks
5 ounces (140 gr) bittersweet or semisweet chocolate, finely chopped


In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. Heat until steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

Set a strainer over a bowl and pour the milk/mint mixture into the strainer. Press down on the mint to remove as much of the infused milk as possible. Discard the mint.

Pour the remaining heavy cream (1 cup) into a medium sized bowl;  place a mesh strainer over the bowl and set aside.

Return the milk/mint mixture to the saucepan and re-warm.

In a separate bowl, whisk together the egg yolks, then slowly pour A LITTLE of the warm mint mixture into the yolks, whisking constantly (this is known as tempering, and prevents the yolks from "scrambling" when mixed with the remaining warmed milk). Then scrape the warm yolk mixture back into the saucepan with the remaining milk/mint mix.

Cook the above custard over medium heat, stirring constantly (and scraping the bottom of the pan) with a heatproof spatula or wooden spoon, until the mixture thickens and coats the spatula (about 10 minutes). If using an instant read thermometer, it should read around 170 degrees. If not using a thermometer, you will know that the mixture is ready when you can run your finger across the coating and have the coating not run.  You will be able to see the line made from your finger.

Immediately strain the above warm mixture into the cream (that was set aside), set the mixture over an ice bath to stop the cooking, and stir until cool.

Refrigerate the mixture, preferably overnight, until thoroughly cooled. Freeze it in your ice cream maker according to the manufacturers directions.

Place the storage container that you will use for the finished ice cream into the freezer.

When the ice cream is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low, stirring until smooth.

When the ice cream in the machine is ready, drizzle some of the chocolate into the chilled storage container, then add a layer of the just-churned ice cream to the container. Drizzle additional melted chocolate over the top, then quickly stir it in, breaking up the chocolate pieces into irregular pieces. Continue layering the ice cream, drizzling more chocolate and stirring as you go.

When finished, freeze until firm.


*The mint leaves should be thoroughly dried after cleaning. Also, try not to use the stems. We used almost 3 cups of mint leaves.

Recipes: Desserts, Ice Cream, Homemade, Dairy, Kosher