Chocolate-Fresh Spearmint Ice Cream

This Chocolate-Fresh Spearmint Ice Cream is a sophisticated twist on a classic favorite. The base is a rich, silky custard made with egg yolks, heavy cream, and milk, providing a luxurious mouthfeel. Dark semisweet and unsweetened chocolates are melted into the warm base, creating a deep, intense cocoa flavor. Fresh spearmint leaves are steeped in the mixture, infusing it with a bright, herbaceous aroma that cuts through the richness of the chocolate. The result is a smooth, creamy dessert with a refreshing finish. It’s perfect for summer evenings or as a special treat for chocolate lovers who enjoy unique flavor pairings. Serve in waffle cones or alongside fresh berries for a complete experience.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 1086.7

Dietary: Vegetarian

Description

This Chocolate-Fresh Spearmint Ice Cream is a sophisticated twist on a classic favorite. The base is a rich, silky custard made with egg yolks, heavy cream, and milk, providing a luxurious mouthfeel. Dark semisweet and unsweetened chocolates are melted into the warm base, creating a deep, intense cocoa flavor. Fresh spearmint leaves are steeped in the mixture, infusing it with a bright, herbaceous aroma that cuts through the richness of the chocolate. The result is a smooth, creamy dessert with a refreshing finish. It’s perfect for summer evenings or as a special treat for chocolate lovers who enjoy unique flavor pairings. Serve in waffle cones or alongside fresh berries for a complete experience.

Ingredients

Whipping cream
Milk
Sugar
Yolks
Vanilla extract
Semisweet chocolate
Unsweetened chocolate
Fresh spearmint leaves
Fresh spearmint leaves, chopped

Directions

1
Prepare the mint by measuring 1 cup of fresh spearmint leaves, packing them firmly into the measuring cup.
2
In a heavy 2-quart saucepan or double boiler, combine the whipping cream, milk, and sugar.
3
Heat the mixture over medium-low heat, stirring constantly until the sugar is fully dissolved.
4
Do not allow the cream mixture to boil.
5
While the cream heats, whisk the egg yolks lightly in a small bowl.
6
Slowly pour 1 cup of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
7
Pour the egg mixture back into the saucepan with the remaining cream mixture.
8
Return the pan to medium-low heat and stir constantly with a wooden spoon.
9
Cook for about 8 minutes, stirring frequently, until the custard thickens enough to coat the back of a spoon.
10
Test for doneness by running your finger across the back of the spoon; the custard is ready when it leaves a clear trail.
11
The internal temperature should reach 175-180 degrees F.
12
Remove the pan from the heat and stir in the vanilla extract.
13
Meanwhile, melt the semisweet and unsweetened chocolate in a double boiler over hot (not simmering) water, stirring occasionally until smooth.
14
Pour about 1 cup of the hot custard base into the melted chocolate and whisk vigorously until fully blended.
15
Pour the chocolate mixture back into the remaining custard base and whisk until uniform.
16
Stir in the 1 cup of hard-packed fresh spearmint leaves.
17
Cover the mixture and refrigerate for at least 1 hour to allow the mint flavor to infuse.
18
Strain the mixture through a fine-mesh sieve to remove the whole mint leaves.
19
Stir the 2 tablespoons of chopped fresh spearmint leaves into the strained mixture for texture and visual appeal.
20
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1086.7kcal

% Daily Value *
Total Fat 63.4g98%
Saturated Fat 38.4g192%
Cholesterol 100.8mg34%
Sodium 69.5mg3%
Total Carbohydrate 116.0g39%
Dietary Fiber 13.1g53%
Sugars 99.4g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chocolate-fresh-spearmint-ice-cream/