Tuesday, August 3, 2010

Found it!

I made some chocolate mint ice cream this weekend. Actually I made some over the top rich, smooth, creamy chocolate mint frozen custard this weekend. It's incredible! And people I've mentioned it to have asked for the recipe. And normally I wouldn't have hesitated to share, except that I found it on hubby's iPhone and didn't save the link. So I've had to work to remember what phrase I used to Google, and then what website I found and finally set upon. And even then, I made some changes to the original recipe.

I finally found it. It turns out the basic recipe is from Joy of Cooking. But it calls for half and half, which I didn't have. So I used almost all heavy cream (no wonder the end result was so smooth). And I used mint chocolate chips in place of the bittersweet chocolate. And I added a splash of mint extract, too.

So rather than copy the original recipe, here's mine, with all of my changes.

1/2 cup milk
1 1/2 cups heavy cream
1/3 cup plus 2 tablespoons unsweetened cocoa powder
2 ounces mint chocolate chips
4 large egg yolks
1/2 cup granulated white sugar
splash of mint extract

In a small saucepan gradually whisk together the milk, cream and cocoa powder until it is a smooth paste. Place over medium-high heat and bring the mixtureto the scalding point (the milk begins to foam up). Remove from heat, add the chocolate chips and stir until the chocolate has completely melted and is smooth.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). Gradually pour the scalding cream mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).

Immediately remove the custard from the heat and continue to stir the for a few minutes so it does not overcook. At this point stir in the mint extract.. Strain into a bowl over another bowl of ice water. Taste and add more mint if necessary (the flavour will dull slightly once frozen). Refrigerate the custard until it is completely cold (several hours but preferably overnight).

Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator to soften for about 30 minutes.


  1. Ooohhh, that sounds yummy! MCC is my favorite! Great blog- I just became a follower!

  2. Thank you! Welcome to my blog. LOL