Mint and Chocolate Chip Ice Cream

Name: Mint and Chocolate Chip Ice Cream
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 4
Ingredients: Mint 3.3 tbsp; Dark chocolate 3.5 oz; Whole milk 1 cup; Sugar 0.6 cup; Fresh liquid cream 1 cup

382

Calories per serving

Vegetarian

Energy Kcal 382
Carbohydrates g 45.5
of which sugars g 45.5
Protein g 4.9
Fats g 20.1
of which saturated fat g 11.75
Fiber g 0.9
Cholesterol mg 41
Sodium mg 47

Difficulty: Very easy
Prep time: 40 min
Cook time: 3 min
Serving: 4 persone
Cost: Very low
Note + 1 hour of infusion, + 30 min in the ice cream maker

PRESENTATION

When the heat becomes unbearable, any excuse is good to indulge in summer treats, and what could be better than a refreshing and delicious ice cream break? If you have already tried making the more classic flavors, such as strawberry and lemon ice cream, why not try a unique and irresistible flavor? After experimenting with golden milk ice cream, exotic and delicious, we now present mint and chocolate ice cream: a fantastic flavor combination where fresh mint meets the intense taste of dark chocolate. This ice cream will surely remind you of after-eight chocolates, where dark chocolate encloses a creamy mint heart. A sweet remedy for the hot summer days, perfect to beautifully end a meal, mint and chocolate ice cream is also ideal for a sweet afternoon snack: irresistible!

INGREDIENTS
Ingredients for about 1.4 lbs of ice cream: Mint 3.3 tbsp (50 g); Dark chocolate 3.5 oz (100 g); Whole milk 1 cup (240 g); Sugar 0.6 cup (125 g); Fresh liquid cream 1 cup (250 g)

Preparation

How to prepare Mint and Chocolate Chip Ice Cream

To prepare mint and chocolate chip ice cream, first pour the milk into a saucepan 1, heat it while adding the fresh cream 2, and add the sugar 3.

Dissolve the sugar with the help of a whisk 4 and, once completely dissolved, wash the mint leaves, pat them dry with a kitchen towel, then add them to the saucepan 5. Stir and let it heat for about 3-4 minutes, until the sugar is dissolved, then turn off the heat and let it infuse for at least an hour. After the infusion time, strain the cream and milk using a strainer 6.

Take about half of the mint leaves, then transfer them to the blender along with the milk and cream 7 (if you want a stronger mint flavor, you can blend all the leaves), blend everything 8. Then strain the mixture with a muslin cloth (cheesecloth) into a bowl using a strainer 9.

Squeeze well 10 to ensure you completely filter the mixture, pour everything into the ice cream maker 11 and run it for 30 minutes 12.

Once the 30 minutes are up, take the dark chocolate and chop it coarsely with a knife 13. Then add it to the ice cream maker 14, run it for a few minutes and your mint and chocolate ice cream will be ready. If you don't have an ice cream maker, put the liquid mixture at room temperature in the freezer in a basin, remembering to stir it every half hour until you get the perfect consistency. Once the ice cream maker stops, transfer the ice cream to a wide and shallow container, preferably made of glass or steel, and store it in the freezer for at least 2-3 hours before serving 15.

How to store

Store the mint and chocolate chip ice cream covered in the freezer for up to one week.

Tips

Dear mint lovers, if you want your ice cream to have an intense mint flavor, you can blend all the leaves together! For a more intense aroma, you can leave them to infuse in the milk and cream overnight in the refrigerator.

For the translation of some texts, artificial intelligence tools may have been used.