Summer Mint With A Chocolate Swirl
The mint has been amazing here. Tea, mojitos, sitting in a jar…
(see: )
And now in ice cream!
This recipe is based on one I found on Serious Eats, of course. I tried to follow it directly, but we’re in a rental house and foraging in new stores…
1 cup heavy cream
1 cup whole milk
1 cup half and half
1 large bunch fresh mint
1/2 cup sugar
3 egg yolks
dash salt
3.5 ounces minted chocolate crunch bar*
2 teaspoons olive oil
- Make a milk mint tea – put the cream, milk, half and half in a saucepan with the mint. Heat gently to a simmer, cover with a lid, turn off the heat and let it sit for at least 2 hours.
- Strain out the mint, pressing on the solids. Put it back in the saucepan, add the sugar, eggs, and salt; whisk to combine. Heat on medium until it begins to simmer. reduce heat and keep stirring until a custard forms. Pour into a container, cover with saran and chill.
- Churn ice cream in a machine. While this is happening, gently melt the chocolate and stir in the oil. You may prefer canola or some neutral oil. We had olive, it’s good. When ice cream is almost done, drizzle chocolate sauce into the churning ice cream. Break up pieces if they form, otherwise it should be shardy. Put it into a container to harden.
- Chow!!!
Oh, and here’s another cute shot of T and Mo taking naps – simulating what it will be like after eating ice cream, again.