Mint Choco Cream (Printable Version)
# What You'll Need:
01 -
100 grams mini chocolate chips or finely chopped dark chocolate
02 -
A couple drops green food coloring if you want
03 -
1 teaspoon mint extract
04 -
1 tablespoon vanilla extract
05 -
4 egg yolks
06 -
¾ to 1 cup sugar, more or less to taste
07 -
1½ cups whole milk
08 -
1½ cups heavy cream
# Steps to Follow:
01 -
Let your ice cream hang out on the counter for five to ten minutes so it’s easier to scoop. Keep it tightly covered in the freezer and it’ll stay good for up to three months.
02 -
Put the churned ice cream into a glass pan or dish. Smooth it out and cover tightly. Freeze for four to six hours or until it’s nice and solid.
03 -
Throw in the chocolate chunks or chips during the last five minutes of churning. Or just gently stir them in once you’re done churning so they’re spread out nicely.
04 -
Pour your cold custard into the frozen bowl of your ice cream maker. Let it churn about 20 minutes, or until it gets soft and creamy like soft serve.
05 -
Pour your custard into a big measuring cup or bowl. Put plastic wrap right against the surface to stop a skin from forming. Chill it in the fridge until it’s super cold.
06 -
Off the heat, stir in the vanilla, mint, and food coloring if you want a green color.
07 -
Set your pot over medium heat. Whisk nonstop until the mix thickens and can coat the back of a spoon. Don’t let it come to a boil.
08 -
Mix the heavy cream, milk, sugar, and egg yolks together with a whisk in a big saucepan. Make sure it gets smooth and creamy before moving on.
09 -
Pop the bowl for your ice cream maker into the freezer. Let it freeze up completely, following whatever your machine’s instructions say, before starting the rest.
# Additional Tips:
01 -
Swap out the milk for extra cream if you want your dessert extra rich.