Minty mint-chocolate ice cream

If you have about 45 minutes to spend in the kitchen, Minty mint-chocolate ice cream might be an awesome gluten free recipe to try. For $4.78 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. This dessert has 1750 calories, 24g of protein, and 129g of fat per serving. This recipe from Foodista requires chocolate chips, salt, heavy cream, and milk. Only a few people made this recipe, and 4 would say it hit the spot. It is perfect for Summer. With a spoonacular score of 21%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Minty Fresh: Chocolate Mint Chip Ice Cream, Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, and Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

5 ounces bittersweet or semisweet chocolate, chopped or chocolate chips

5 large egg yolks

2 cups heavy cream, divided

2 cups lightly packed fresh mint leaves

1 teaspoon Salt

3/4 cup sugar

1 cup whole milk

Equipment:

sauce pan

ice cream machine

sieve

spatula

whisk

bowl

pot

Cooking instruction summary:

  1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for around an hour so the mint flavor gets infused.
  2. Remove the mint with a strainer, then press down with a spatula or hands firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.
  3. Now pour the remaining heavy cream into a large bowl and set the strainer over the top.
  4. Rewarm the infused milk. In another separate bowl, whisk the egg yolks and then add little warmed up mint infused milk. Stir and pour it all into the remaining infused milk by scraping all the egg mix.
  5. Cook the custard on medium heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. Its done when you run your finger over the spatula and it should leave a mark that shouldnt flow back.
  6. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
  7. Cover the mixture and refrigerate it thoroughly for few hours or preferably overnight, then freeze it in your ice cream maker according to the manufacturers instructions.
  8. While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water. Keep stirring the chocolate till it melts. (Make sure the bowl you use for melting chocolate is completely dry as even few drops of water will harden the chocolate)
  9. When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
  10. When finished, cover it tightly and freeze until firm. Freeze atleast 2-3 hours before serving to get hard ice cream or have it soft serve style immediately.

 

Step by step:


1. In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for around an hour so the mint flavor gets infused.

2. Remove the mint with a strainer, then press down with a spatula or hands firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.Now pour the remaining heavy cream into a large bowl and set the strainer over the top.Rewarm the infused milk. In another separate bowl, whisk the egg yolks and then add little warmed up mint infused milk. Stir and pour it all into the remaining infused milk by scraping all the egg mix.Cook the custard on medium heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. Its done when you run your finger over the spatula and it should leave a mark that shouldnt flow back.Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.Cover the mixture and refrigerate it thoroughly for few hours or preferably overnight, then freeze it in your ice cream maker according to the manufacturers instructions.While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water. Keep stirring the chocolate till it melts. (Make sure the bowl you use for melting chocolate is completely dry as even few drops of water will harden the chocolate)When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.When finished, cover it tightly and freeze until firm. Freeze atleast 2-3 hours before serving to get hard ice cream or have it soft serve style immediately.


Nutrition Information:

Quickview
1749 Calories
23g Protein
128g Total Fat
132g Carbs
21% Health Score
Limit These
Calories
1749k
87%

Fat
128g
198%

  Saturated Fat
76g
480%

Carbohydrates
132g
44%

  Sugar
113g
127%

Cholesterol
746mg
249%

Sodium
1315mg
57%

Caffeine
60mg
20%

Get Enough Of These
Protein
23g
47%

Vitamin A
6256IU
125%

Manganese
1mg
75%

Phosphorus
644mg
64%

Vitamin B2
1mg
59%

Selenium
39µg
57%

Copper
1mg
55%

Calcium
516mg
52%

Vitamin D
7µg
50%

Magnesium
194mg
49%

Iron
8mg
46%

Fiber
9g
37%

Vitamin B12
2µg
33%

Potassium
1115mg
32%

Folate
122µg
31%

Zinc
4mg
30%

Vitamin B5
2mg
27%

Vitamin E
3mg
25%

Vitamin B6
0.39mg
19%

Vitamin C
15mg
19%

Vitamin B1
0.25mg
17%

Vitamin K
13µg
13%

Vitamin B3
1mg
8%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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