Chocolate Mint Ice Cream

I really don’t think I’ve produced a batch of chocolate ice cream since I made this one. That was three years ago. Three years!! That’s just not right.

To make up for it, at least a little bit, I recently made one of my husband’s favorite forms of chocolate ice cream: a slightly lighter-flavored chocolate with Andes mints mixed in. This time I enhanced the minty-ness with a splash of peppermint extract. Pretty darn delicious!!

 

If you adore deep, dark chocolate, you could use that Rich Chocolate Ice Cream recipe from three years ago and add the mints to that. I, however, like the ever-so-slightly lighter chocolate in this recipe for allowing the mint to shine through a little more.

 

Really, it’s the mints that make this special, so whatever basic ice cream recipe you like to use, chocolate or vanilla, don’t hesitate to add crème de menthe candies to it! In this hot, hot, hot July they make ice cream even more refreshing. Really! Even more refreshing!

And let’s not neglect chocolate this summer. We do that too much when the temperatures rise, for a variety of pretty good reasons. But with chocolate ice cream, we don’t have to do that, and with a little sprinkle of refreshing mint there’s no excuse to go without chocolate at all.

 

 

Chocolate Mint Ice Cream with Andes Mints

Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book

2 eggs

¾ cup sugar
1 ½ cups whole milk
1 ounce unsweetened chocolate
¼ cup cocoa powder
1 cup heavy cream
1 teaspoon vanilla extract
½ teaspoon peppermint extact
28 crème de menthe candies (such as Andes brand), unwrapped and coarsely chopped (a 132 g or 4.67 ounce package)

1. In a medium-size bowl, beat the eggs well. Slowly add the sugar and whisk until the mixture is pale and thick. Set aside.

2. In a medium-size saucepan, heat the milk with the unsweetened chocolate over medium heat, stirring frequently. When the chocolate is nearly melted, whisk in the cocoa powder. Continue whisking until smooth.

3. Pour about ½ cup of the hot milk mixture into the egg mixture to temper it. Stir quickly. Pour the mixture into the saucepan with the rest of the milk mixture. Heat over medium heat, stirring frequently and making sure the mixture doesn’t stick to the bottom of the pan. Continue heating and stirring until the mixture reaches 165 F.

4. Remove from the heat and pour into a large bowl. Stir in the heavy cream. Cool then cover and chill until very cold, at least a few hours and up to two days.

5. When you are ready to freeze the ice cream, stir in the vanilla extract and peppermint extract. Transfer to the freezing canister of an ice cream maker and freeze according to manufacturer’s instructions.

6. About two minutes before the freezing process is done, gradually pour in the chopped Andes mints. Continue mixing until the mints are well-distributed. Transfer to a freezer-safe container and freeze for at least two hours or until firm.

 

Makes a generous quart. Keep frozen and enjoy for a week or so.

 

Another recipe like this one: Rich Chocolate Ice Cream

 

One year ago: Cold Sweet Cherry Soup, Sweet Asian Salad Dressing