It has actually been hot again in Seattle. We have used our room air conditioner for better sleep, and have been eating more ice cream for cooler evenings. As a result, we went from having large amounts of homemade ice cream to just a serving left. Emergency measures had to be taken! So, I woke up early so that I could make the base before work. Partially to save time, but also to have a stronger “mint” flavor, I decided to leave out the egg yolks, which made the process pretty speedy. To top it off, I had leftover mint from an Indian dish over the weekend, so I did not even need to purchase any ingredients. Score!
I know some people are not mint and chocolate fans (I’m talking about you, Dad!). You can leave out the chocolate or do some other variation. My husband really doesn’t like mix-ins, but he’s ok with this one because the chocolate melts easily in his mouth, and I love having different textures mixed into my ice creams. Chocolate chips, brownies, or heck, you could even throw in peppermint patties! Whatever you like. I stuck with dark chocolate because it makes me think of Andes bars.
This is a super refreshing ice cream, and definitely not heavy, so perfect for a hot day when you want something to just slip down your throat and give a nice cooling sensation. The peppermint extract is optional, but I added it to intensify the flavor even more. It is up to you how minty you want it to be.
Directions for Mint Ice Cream with Chocolate Stracciatella
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- Pinch of salt
- 1 cup mint leaves (washed, but you can leave them on their stems)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 3-5 ounces chocolate
In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture comes to a simmer.
Let it simmer for a minute or so, stirring it to not burn the bottom. Then, remove from the heat and add in the mint leaves. Cover and let steep for 45 minutes.
When done, use a mesh strainer set over a bowl to get rid of the leaves. Stir the vanilla (and peppermint extract, if using) into the remaining mixture, then cover and put in the refrigerator to chill for at least 4 hours, if not 8. When ready, churn the ice cream. A few minutes before it is done, melt the chocolate. You can use as much as you like! Drizzle the melted chocolate as the ice cream churns.