Fresh Mint Chocolate Chunk Ice Cream
This mint chocolate chunk ice cream is the real deal, made with fresh mint leaves instead of peppermint extract. A great way to use up all that mint in your garden!
Servings: 10 servings
Equipment
- 9x5 inch loaf pan
Ingredients
Fresh Mint Ice Cream
- 2 cups loosely packed fresh mint
- 2 cups heavy cream divided
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon salt
Chocolate Chunks
- 3/4 cup dark or semisweet chocolate
Instructions
Infuse the cream:
- Pour 1 cup of the cream into a heavy-bottomed sauce pan; add fresh mint. Warm over medium heat just until bubbles start to form around the edges of the cream - do NOT boil.
- Cover pan; cool for at least 20 minutes and then chill thoroughly in the refrigerator. Allow mint to infuse into cream for at least 2 hours, or up to overnight.
Make the chocolate chunks:
- Melt chocolate. Pour melted chocolate onto a parchment-lined baking sheet and use the back of a spoon or a silicone spatula to spread it into a very thin layer.
- Place sheet pan in the refrigerator until chocolate is completely hardened. Break chocolate into small chunks using your hands or a rolling pin. Set aside and keep cold.
Make ice cream base:
- Strain mint from chilled cream and discard mint leaves. Whip cold infused cream with remaining 1 cup of heavy cream until stiff peaks form.
- In a separate bowl, whisk together sweetened condensed milk and salt. Fold this mixture gently into the whipped cream until combined.
To assemble ice cream:
- Fold chocolate chunks into ice cream mixture.
- Pour mixture into a 9x5 inch loaf pan. Cover with plastic wrap and freeze until completely solid, at least 4 hours.
Notes
Because we're heating the cream to help the mint flavor to infuse, it will make it more difficult to whip it to stiff peaks. Make sure to chill your infused cream until it is very, very cold. It will also help to whip it in a cold bowl with a cold whisk.