My absolute favorite ice cream. If I can get this ice cream from various ice cream pushers, I always choose it and now I have made my own version.
MINT CHOCOLATE CHIP ICE CREAM
300 G WHOLE MILK
100 G SUGAR
175 G HEAVY CREAM, 38%
1 PINCH OF SALT
2 TSP VANILLA SUGAR
20 G OF MINT, YIELDS APPROX. 70-80 LEAVES
75 G PASTEURISED EGG YOLKS, ROOM TEMPERATURE
100 G MINCED DARK CHOCOLATE, PREFERABLY 70-80%
Rinse and dry the mint leaves.
Add whole milk, sugar, cream, vanilla sugar, salt and mint leaves in a saucepan and heat up with stirring until the liquid steams without boiling and the sugar is dissolved.
Crush the leaves with the whisk from time to time, so that the flavor is extracted into the milk, it becomes the finest pale light green colour.
Remove the pot from the heat and leave the liquid to cool for 1 hour on the kitchen table.
Add the yolks to a bowl and whisk them lightly.
Strain the leaves from the mint liquid, throw them out and warm up the liquid again.
Pour the warm liquid into the egg yolks in a thin stream while whisking briskly, otherwise the yolk may turn into scrambled eggs.
Return the mint liquid to the pot while stirring constantly until it reaches 85 degrees celsius or it covers the back of a spoon.
Sift the hot liquid into a bowl to remove any lumps.
Place the bowl in an ice bath and keep stirring until the liquid has cooled, about 30-35 degrees celsius.
Cover the bowl and place it in the refrigerator till the next day.
Churn the mixture on an ice cream machine for approx. 30-40 min, just before it’s done, add the chopped chocolate.
You can choose to eat the ice cream right away, but I always think it benefits from a few hours in the freezer.