390 minutes
A refreshing and creamy ice cream with fresh mint flavor and delightful stracciatella flecks.
cups
cups
0 bunches
each
cups
teaspoons
Dark Chocolate
0 oz
teaspoons
1. Simmer Dairy Mixture
Combine the heavy cream and whole milk in a stainless steel saucepan. Place the saucepan over medium heat and allow the mixture to simmer gently until bubbles form around the edges.
2. Steep Mint Leaves
Remove the saucepan from heat and add fresh mint leaves. Cover the saucepan and let the mint steep for about 2 hours.
3. Prepare Egg Yolk Mixture
In another saucepan, whisk together the egg yolks and sugar until pale and slightly thickened.
4. Combine and Strain Mixtures
Strain the dairy mixture through a fine-mesh strainer into the egg yolk mixture, pressing on the mint leaves to extract flavor. Whisk until smooth.
5. Cook Custard
Return the mixture to the heat and cook gently, stirring constantly, until it reaches 170°F (77°C) and coats the back of a spoon.
6. Season and Chill Custard
Season the custard with kosher salt to taste, strain it once more into an airtight container, and chill it in an ice bath for about 4 hours or refrigerate overnight.
7. Churn Ice Cream
Churn the chilled custard in your ice cream maker according to the manufacturer's instructions.
8. Prepare and Add Chocolate
Melt the dark chocolate with the neutral-flavored oil and drizzle into the ice cream during the last few minutes of churning.
9. Harden Ice Cream
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours before serving.
Incorporate a splash of liqueurs like Bailey's, Amaretto, or bourbon into the custard after it has cooled, for an adults-only version.
Swirl in nut butters or finely chopped toasted nuts (like almonds, pistachios, or hazelnuts) after churning. Praline paste or caramelized nuts can add a crunchy texture and rich taste.
Puree fresh or roasted fruits (such as berries, peaches, or mango) and swirl them into the base before churning. Citrus zest (lemon, lime, orange) can be steeped in the warm cream mixture for a zesty flavor.
Stir in a tablespoon or two of crème de menthe, peppermint schnapps, or even bourbon after the custard has cooled and before churning. Alcohol can help keep the ice cream softer and add an adult kick to the finish.
After churning, gently fold in a ribbon of homemade or high-quality store-bought berry compote (such as raspberry, strawberry, or blackberry). The fruit's tartness and color will provide a beautiful contrast to the mint and chocolate.
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