Chocolate Chip Mint Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 ml milk
- 150 grams sugar
- 400 ml cream
- 1 pinch (s) salt
- 3 handfuls mint
- 5 egg yolks
- 120 g rated chocolate, dark
Print Recipe
Pin Recipe Instructions
- First, sort out the mint leaves, wash and pat dry. Depending on how intense you want the mint taste, you can take more or less.
- In a saucepan, heat the milk, sugar, 200ml cream, a pinch of salt and the mint. When it is steaming properly, remove the pan from the heat and cover everything and let it stand for an hour. Then fish off the mint and squeeze it vigorously in a sieve above the pot.
- Reheat the mint milk and at the same time beat the egg yolks in a metal bowl with a whisk. Gradually stir the hot milk into the egg yolk, then stir everything over a boiling water bath until the mixture thickens slightly. This happens at around 77 ° C, but the temperature should not be above that, otherwise the yolk will freeze.
- Then put the mixture in a bowl with the remaining 200ml of cream in it, stir and let cool down completely, or ideally put in the refrigerator for a few hours.
- Freeze in the ice cream maker and add the chocolate shavings shortly before the end. The ice cream may have to freeze for another 1-2 hours so that you can cut out beautiful balls.
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