A soft ice cream with the perfect flavor quick of mint and crunchy chocolate chunks.
Mint ice cream with chocolate chunks
250 ml whole milk
150 ml heavy cream
30 big mint leaves
80 g sugar
4 egg yolks
100 g dark chocolate, finely chopped, Caraïbe from Valrhona
In a sauce pan bring milk and cream to boiling point, add the mint leaves and remove from the heat. Let the mint leaves soak in the milk for 30 minutes. Strain through a sieve to remove the leaves. In a bowl whisk together egg yolks and sugar until light and fluffy
Bring the mint milk back to the boiling point and quickly pour the milk over the eggs while whisking all the time. Return the ice cream mixture to the sauce pan and heat to 83 degrees Celcius while stirring constantly. Then cool down the sauce pan (and the ice cream) in a water bath in the kitchen sink. Cool down the ice cream mixture completely before churning it in the ice cream machine. Right before the ice cream is done, then add the chocolate.