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There are a lot of advantages to having enough land to grow pretty much whatever you want to eat. We have tons of fresh veggies all spring, summer and fall, and now we’re even starting to get some fresh fruit.
We have room for a nice little flock of chickens who not only give us fresh eggs every day, but help keep some of the bugs and pests cleared out of the veggies. They have been running loose a few hours every day, till this weekend, when they discovered that there are some tasty little baby tomatoes in the garden, so now they have to be [literally!] cooped up till fall.
And, I have an herb garden full of all the fresh flavors anyone could want. Especially if what you want is mint. Lots and lots of mint.
I knew better than to just plant that little pot of mint a few years ago, but I got in a hurry, and did it anyway. Mint is very invasive, which means it spreads far and fast. The last time I planted it, I wisely cut the bottom off a 5 gallon pail, sank it in the spot where I wanted the mint to be, and planted my one little plant in there. The pail contains the mint and keep the roots from finding places to come up all over the place and make more mint. But I had to move it, and let myself forget how very very very far and fast mint will spread.
In the fall, I will cover it all with black plastic till next summer, taking care to just plant a small amount in a buried 5 gallon pail. For now though, I see a lot of minty things going on. I am drying some for tea, and I’m planning a mojito recipe [currently in daily “development”] for a few weeks from now, and it’s good in lots of veggies, along with the other fresh herbs.
And then there is this Fresh Mint Chocolate Chip Ice Cream.
Forget that store bought Mint Chocolate Chip Ice Cream. That other-worldly bright green color, the medicinal overly-minty flavor, the cheap waxy chocolate. Forget it all I say, and make this instead!
Only then, will you get to experience the custardy texture, the naturally herbaceous quality of the mint flavor, and of course the richness of really good dark chocolate. And it’s pretty to boot – a natural light green color, not scary neon. So – go get some mint!
Fresh Mint Chocolate Chip Mint Ice Cream
Ingredients
- 2 packed cups fresh mint leaves
- 2 cups heavy cream divided
- 1 1/2 cup half & half
- 3/4 cup sugar
- 3 egg yolks
- 3 ounces good quality dark chocolate [Like Trader Joe's Belgian]
Instructions
- Place the mint leaves in a medium bowl.
- Heat 1 cup of the heavy cream in a 3 quart saucepan, just till bubbles form around the edge.
- Pour cream over the mint, and stir to make sure all of the mint is submerged. The mint will wilt down as it sits - stir again a few times to redistribute it. Steep for an hour or so.
- In the meantime, begin heating the remaining cream and the half and half in the same saucepan.
- In a medium bowl, whisk the sugar and egg yolks together, until pale and creamy.
- When the cream is just starting to form bubbles around the edge of the pan, temper the eggs with it, by dribbling the hot cream into them a small amount at a time, whisking all the while, until you have incorporated about a cup and half or so.
- Pour the tempered egg mixture back into the remaining cream in the sauce pan, whisking as you do so.
- Heat, whisking constantly, until the custard thickens slightly - about 3 or 4 minutes.
- Pour in the cream with the mint in it through a mesh strainer, squeezing the leaves to get all the cream. Stir the infused cream into the rest of the mixture.
- Empty the strainer, and pour the custard mixture back through it, into a bowl.
- Chill the custard completely, then process in your ice cream maker, following the manufacturer's instructions.
- Chop the chocolate [a serrated bread knife works well for this] into pieces roughly half the size of a standard chocolate chip - some will smaller, some larger, but go for the bulk of it to be that size. You can also grate it if you prefer.
- In the last 2 minutes of processing the ice cream, add the chopped chocolate a little at a time to distribute evenly.
- Store the ice cream in a covered container, pressing a piece of parchment paper directly on the surface to prevent ice crystals. It will be best if you can stand to wait 24 hours to eat it, but let it "ripen" at least a couple hours before serving.
- Store in the freezer, keeping parchment paper on the surface, for up to two weeks.
There are some really nice perks to being a food blogger, as you can see.
And hanging out around here isn’t a bad idea either, as Larry and our weekend guests can attest. We enjoyed this right down to the last drop, and I will definitely be making it again before long.
You really should too!
I like this Cuisinart Ice Cream Maker, but there are plenty of others available. I keep the bowl in the freezer all the time, ready to be used whenever I have the urge to make ice cream. Wrap it up in a plastic grocery bag to keep the surface frost free, and keep it clean. Once it’s frozen, you can’t rinse it out, because the water will instantly freeze to the surface and then the parts might not fit together well. And this is a good serrated knife for chopping chocolate.
note: this post contains one or more Amazon affiliate links and I make a small commission on your purchase.
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You’re so fortunate to be able to grow fruits and veggies in your garden. I tried to grow ‘chocolate mint’ but I didn’t look after it and it died. I think growing coriander (cilantro) is the hardest. Your recipe looks delish!
We truly are Fran! And I agree that growing cilantro can be a pain – it always wants to go to seed on me. I just reseeded my little patch so that I have some later on in the summer.
Now THAT makes me want to lick the screen on my phone. Just spectaculare, Donalyn!
Thanks Bev and I wish it would work that way 😉
I have to agree that this looks pretty darned wonderful. The color is just so pretty. Pinning!
So glad that you like it Bonnie!
I love home made ice cream and this one looks like something I have to make when I get home . I also love fresh mint and it grows by the fence in our tiny garden. Occasionally I pull some extra. I’m looking for a good mint jelly recipe .
I was thinking mint jelly too Gerlinde – maybe later in the summer!
Oh, wow, what a fabulous ice cream! My kids would love your mint chocolate chip…who wouldn’t? Perfect summer treat.
Thanks Liz – it is!
Scary neon green…lol…I know exactly what you mean and I totally agree. This is one of my favorite ice ceram flavors so this is definitely calling out to me! Looks delicious. 🙂
Thanks Tina – I hope that you give it a try 🙂
Our mint has gotten out of hand, and we’ll probably clear it out this fall, then replant in an area where it’ll be OK with us if it just takes over (one of those corners of the garden that we don’t have plans for). Anyway, love this ice cream — great way to use mint. Thanks.
It definitely takes over if you let it, John – but really nice to have!
Mint does grow wild and can get out of hand. on my balcony planter it is easier to contain lol. I love this ice cream (I have made it) and steeping the mint like this makes such a difference. Look amazing.
I’ve never made ice cream before. This looks a little complicated, but I think I can do it. My mother in law has an ice cream machine, so maybe I will just give the recipe to her, LOL! Either way, I plan to get some 😀
Who can resist chocolatey and refreshing ice cream 😀
Got to try it!
Cheers
Choc Chip Uru
Mint Chocolate Chip ice cream has always been a favorite. I must confess that this was the mass produced, pay-a-lot per scoop kind of obsession. Now that i have learned the delight of home-made ice cream I stay away from the ice cream store temptation. With lots of mint in my herb garden I must try this fresh and creamy summer recipe!
It looks irresistible!
Oh I am definitely going to be making this!!!! WOW!
Well, unlike a lot of the comments above, I have actually MADE the recipe tonight and my husband and toddler and I were trying to keep our portions really small since we had not put it in the freezer yet. We just ate it right out of the ice cream maker. We all loved it and can’t wait for the next 24 hours when we can consume more! Thank you!
So glad that you enjoyed it Kelly – I am planning to make another batch this week!
I don’t eat dairy bless it’s raw.. Wondering if canned coconut milk would work? Have to try it…??
I found this recipe while searching for a way to use a bunch of fresh mint. I made it this past weekend and oh my goodness, so delicious! Will definitely be making again 🙂 Thank you for sharing!