Mint Dark Chocolate Chip Ice Cream
Ingredients
The base
-
1
cup
whole milk
-
1
large sprig
mint (about 5 to 6 leaves)
-
a pinch
salt
-
½
cup
sugar
-
4
large
egg yolks
-
1
cup
heavy cream
-
3
tablespoons
spinach (juiced)
The mix-ins
-
4
ounces
dark chocolate chunks
-
3 to 4
leaves
fresh mint (minced)
Instructions
- Prepare an ice bath with ice cubes and water in a large bowl, placing a smaller bowl and a sieve inside.
- In a saucepan, heat the whole milk and salt until hot, then add the mint and steep for 1 hour.
- Beat the egg yolks with sugar until pale, then mix with warm milk gradually.
- Return the mixture to the saucepan and cook until thickened, then strain into the ice bath bowl.
- Stir in the heavy cream and let cool to room temperature.
- Add spinach juice until the mixture turns a vibrant green, then refrigerate for 4 to 5 hours.
- Churn the cold custard in an ice cream maker, adding dark chocolate chunks and minced mint at the end.
- Transfer to a container and freeze until firm, about 4 to 8 hours.
Nutrition Facts (estimated)
Servings
1 ½ pints
Calories
250
Total fat
18g
Total carbohydrates
24g
Total protein
4g
Sodium
50mg
Cholesterol
200mg
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