- Why did the ice cream get icy?
- It probably froze too slowly, or there wasn't enough sugar/fat. Fast freezing and continuous churning result in small crystals.
- Can I use mint extract instead of fresh mint?
- You can, but the taste will be much more 'artificial'. Fresh leaves give that elegant, natural flavour that makes this dessert special.
- What if the eggs curdled?
- If you overheated it and it turned into scrambled eggs, unfortunately, you have to start over. If it's just slightly grainy, you might save it with a stick blender.
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
Mint chocolate chip ice cream
The secret of perfect mint ice cream lies not in flavourings, but in patience. Fresh mint leaves soaked in hot milk release the essential oils that give the cooling, yet full flavour experience. This process is similar to making tea, but here the fat content of the milk locks in the flavours. The crunchy dark chocolate provides textural contrast to the silky, egg yolk-enriched base, known in patisserie as crème anglaise.
Ingredients
300
ml
Whole milk (min. 3.5%)
200
ml
Whipping cream (min. 30%, cold)
4
db
Egg yolks (Large)
100
g
Caster sugar
100
g
Dark chocolate (min. 60%)
1
bunch
Fresh mint (with stems)
1
tsp
Vanilla extract
1
pinch
Salt
Shopping List (0)
Equipment Needed
- Heavy-bottomed saucepan (for heating milk)
- Hand whisk (for eggs)
- Sieve (to remove mint)
- Ice cream maker (or freezer-safe container)
- Thermometer (optional, but recommended)
Allergen Information
Milk
Eggs
Instructions
1
✓
Pour the milk and cream into a saucepan, add the washed mint leaves and a pinch of salt. Heat until it starts to steam, but do not let it boil.
Tip: Salt enhances sweet flavours and deepens the character of the chocolate.
2
✓
Remove from heat, cover, and let stand for 30 minutes. During this time, the mint transfers its flavour to the liquid.
Tip: In warm liquid, molecules move faster, making flavour extraction (diffusion) more efficient.
3
✓
Meanwhile, beat the egg yolks with the sugar and vanilla until pale. It's ready when the mixture is pale yellow and thick.
Tip: Sugar crystals mechanically help to loosen the structure of the egg yolk.
4
✓
Strain the minty milk, then reheat until steaming. Pour the hot milk in a thin stream into the egg mixture while whisking constantly.
Tip: This is called tempering: it accustoms the eggs to the heat slowly so they don't scramble (coagulation).
5
✓
Pour everything back into the saucepan. over low heat, stirring constantly (preferably with a spatula), heat to approx. 80-82°C. It is ready when the cream coats the back of a spoon and holds a line when you run your finger through it.
Tip: If it goes above 85°C, the egg proteins will curdle and you'll get scrambled eggs.
6
✓
Cool the custard in an ice bath to room temperature, then refrigerate for at least 4 hours (or overnight) until completely cold.
Tip: During resting, the fats crystallise and flavours mature.
7
✓
Put the mixture into an ice cream maker. When almost ready and creamy, drizzle in the chopped or melted dark chocolate.
Tip: If you drizzle melted chocolate into cold ice cream, tiny crunchy shards are formed (stracciatella effect).
8
✓
Transfer to a freezer-safe container and freeze for another 1-2 hours for perfect consistency.
Tip: Homemade ice cream freezes harder than shop-bought versions because it contains less air.
Recipe FAQ
Ingredients
- 300 ml Whole milk (min. 3.5%)
- 200 ml Whipping cream (min. 30%, cold)
- 4 db Egg yolks (Large)
- 100 g Caster sugar
- 100 g Dark chocolate (min. 60%)
- 1 bunch Fresh mint (with stems)
- 1 tsp Vanilla extract
- 1 pinch Salt