You notice in the title, there’s no traditional “chip” anywhere between the chocolate and the mint. That’s right. There’s aren’t any! To be completely honest, there isn’t actually any chocolate either. But wait, wait, wait! Don’t go yet! Just because there’s no actual chocolate, doesn’t mean it isn’t good. Read on. I promise you won’t be disappointed.
One of the first weeks of our Tribeca CSA share, we got pint. Great, I made mojitos. Another week, I got orange mint, again, drinks. Two weeks ago we got “mint” but it was very different from the first one. In my Mint Dark Chocolate Chip Cookies, it was amazing. However, when tossing it in a watermelon salad, it tasted a bit like toothpaste (I think it was peppermint). So it’s fair to say I’ve received three different types of mint. Then last week I got chocolate mint. First off, who knew there were so many types of mint? Apparently there are over 20 species of mint and hundreds of varieties to choose from now, thanks to modern science and hybridization. Anyway, back to the chocolate mint.
It smelled a bit chocolatey, so I wondered–could it really replace chocolate in a chocolate mint recipe? Since it’s National Ice Cream Month, and I already needed a reason to celebrate, I went with Chocolate Mint Ice Cream.
I used a traditional vanilla recipe and infused the mint flavor. Yes, I too was skeptical at first, but it really worked. Minty, chocolatey ice cream with absolutely no chocolate! It was insane. You’re eating ice cream and you get mint, you get chocolate, all you’re missing is the crunch from the chips. Now given, I’m a chocoholic, so I’m not sure I would necessarily make this all the time, but it is a good recipe to know if you happen to come across a beautiful bunch of chocolate mint. Or if you’re looking to save a few calories (in that case though, maybe skipping the ice cream all together is best).
Chocolate Mint Ice Cream
- 1 c whole milk
- 1/2 c sugar
- 1/8 tsp salt
- 2 c chocolate mint leaves, tightly packed
- 2 egg yolks, beaten
- 2 c heavy cream
Over low heat, mix milk, sugar and salt until heated through and sugar is dissolved. Do not boil. Remove from heat and add mint leaves. Steep mint leaves in milk mixture for 30-45min, occasionally stirring and breaking up mint with a wooden spoon.
Strain milk mixture through a fine sieve into a clean saucepan. Over low heat again heat milk mixture through.
In a small bowl add egg yolks and 1/2 cup milk mixture. Mix well, then pour milk and egg mixture back into saucepan. Continue cooking on low heat until mixture thickens into a custard and coats the back of the wooden spoon. DO NOT BOIL!
Pour custard into bowl and chill in refrigerator for several hours or overnight until cold. Add 2 cups cream to custard mixture and mix well. Freeze in ice cream maker according to manufacturer’s directions.