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Fresh Mint Chip Ice Cream
recipe
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Chicago
Fresh Mint Chip Ice Cream
Martin Sorge
Martin Sorge
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$1.00
A cooling stracciatella-like ice cream to beat the heat with fresh mint providing a more complex and subtle breezy freshness than extract. This recipe uses a super-easy ice cream base with a lower fat content and no eggs to let the refreshing mint flavor shine through.
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You Need

About 1 quart
12:00
  • 32 g fresh peppermint leaves
  • 300 g whole milk
  • 300 g heavy cream
  • 35 g light corn syrup
  • 100 g sugar
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons dried milk powder
  • 90 g dark chocolate (60-70 percent cocoa solids)
  • 2 teaspoons vegetable oil (like canola or avocado)

    • How To

    1. Wash and dry the peppermint leaves.
    2. In a small saucepan, combine the milk and cream and bring to a simmer. Turn off the heat and add the mint leaves. Stir briefly, cover, and let steep at room temperature for 2 hours.
    3. Strain out the leaves using a fine mesh strainer. Squeeze leaves to extract all the flavor. Return dairy to the saucepan and add corn syrup.
    4. In a small bowl, whisk together sugar, xanthan gum, salt, and milk powder. Add to dairy and turn heat to medium-low. Cook, whisking, until mixture is steaming and sugar is dissolved.
    5. Cover and let cool to room temperature, then refrigerate for 8-24 hours. Taste before churning. If needed, add 1/4 to 1/2 teaspoon peppermint extract.
    6. Churn using your ice cream machine's instructions. Melt chocolate with oil in the microwave or over a double boiler.
    7. During the last minute of churning, drizzle melted chocolate into the ice cream. Aim for small chips of chocolate. Stir if needed to break up big bits.
    8. Transfer ice cream to a container and freeze for at least 4 hours before serving. Enjoy!