[Go straight to the recipe]
Last week, I asked you what your favorite flavors are, so it’s only fair that I share my favorite with you.
I grew up in a Baskin Robbins family. On summer evenings a trip to “BR” was a special treat. All throughout my childhood, mint chocolate chip was my flavor. I loved the bright green hue, the overwhelming sweetness, and the chocolate shavings that crunched in every bite. I dabbled in other flavors throughout the years—Pralines ‘n Cream and Jamoca Almond Fudge—but I always came back to mint chocolate chip.
This was one of the first recipes I decided to make, but I knew that I didn’t want it to be green. Even though I love ice cream and desserts, I want them to be made with natural ingredients. Plus, who can resist fresh mint?
The extra step that makes this ice cream so fresh is bruising the mint—it releases the oils and the flavors before you steep it in the milk and cream. I use my marble mortar and pestle, but you could also use a muddler from your bar or the back of a spoon in a bowl.
Mint Chocolate Chip Ice Cream
makes 1 quart
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
1 teaspoon Kosher salt
1 teaspoon vanilla
1/3 to 1/2 half cup loosely packed mint leaves (If you really like mint, you can add even more.)
3 1/2 ounce dark chocolate bar, finely chopped
1. Combine milk and heavy cream in a 3-quart saucepan, and heat over medium heat.
2. Stir in sugar, salt and vanilla. Continue to stir until the sugar is completely dissolved.
3. Bring mixture to a boil. Turn down to a simmer and cook for approximately 4 minutes.
4. While the ice cream base is boiling bruise mint leaves using a mortar and pestle.
5. Stir mint leaves into the milk mixture, and remove from heat.
6. Cover with a tight-fitting lid and let steep for 25 minutes.
7. Remove mint leaves with a strainer or slotted spoon and chill the base in the refrigerator for at least 2 hours.
8. Run the chilled base through your ice cream maker according to the manufacturer’s instructions.
9. Stir chocolate pieces into the ice cream. (Resisting the urge to dig in now!) Transfer to a freezer-tight plastic or glass container and freeze for at least 4 hours before serving.
A quick storage tip: If you want to prevent ice crystals from forming on the surface of your ice cream, always store it with a piece of plastic wrap covering the surface of the ice cream so no air can reach it.