I've spent a fair bit of time over the past few weeks helping to get the kids' school garden cleaned up and productive. A lot of the weeding involved removing mint bent on world domination. I thought of saving it to make pesto, but it was the wrong kind of mint. This tasted more like peppermint. While peppermint pasta doesn't appeal, I couldn't see throwing all of that perfectly good mint into the compost. Plus all that weeding makes you hot and sweaty. Soon I was craving something cool and refreshing. And minty.
Mint chocolate chip was always a favorite flavor of mine growing up, but I'd never made it at home. Turns out, there's nothing to it. Tear up the mint leaves and steep them in hot milk until cool, strain out the greenery, and proceed with the usual steps. Drizzling some melted chocolate over the churned mixture as you pack it into a container to freeze gives you instant chocolate chips (you get to use your favorite chocolate, too). It's a nice reward for an honest partial-day's work.
I make my ice cream the old-fashioned way: with organic raw eggs. You are not required to do the same. If you're worried about salmonella, your options are many: Use pasteurized eggs instead. Or leave out the eggs entirely for a very serviceable Philadelphia-style ice cream. Or pull out your favorite cooked custard-style ice cream cookbook (like David Lebovitz's The Perfect Scoop, for example) and modify this recipe using egg yolks and a thermometer. Or pull out your favorite cornstarch-based, egg-free, gelato-style ice cream cookbook (like Jeni Britton Bauer's Jeni's Splendid Ice Cream at Home) and modify, modify, modify. It's your kitchen after all.
1 cup mint leaves (or more), packed
1-1/2 cups milk
2 large eggs
3/4 cup granulated sugar
1-1/2 cups heavy cream
3 ounces bittersweet chocolate, chopped
Tear up the mint leaves and add them to a small saucepan with the milk. Heat the milk until little bubbles form around the edges. Remove the pot from the heat and let it sit until cool. Refrigerate until ready to use (the longer it sits, the more flavor becomes infused). Strain the mixture into a medium bowl, pressing on the leaves to extract as much liquid as possible. Discard the leaves.
In a large bowl, whisk the eggs for 1 to 2 minutes. Whisk in the sugar a little at a time, then whisk for 1 minute more. Pour in the cream and minty milk, and whisk for another minute until the sugar is dissolved. Freeze in an ice cream maker according to the manufacturer’s instructions (usually spin for 25 minutes).
While the ice cream is churning, heat the chopped chocolate on top of a double boiler (if you don't have one, improvise your own by setting a metal bowl atop a smallish saucepan with an inch of simmering water; the bottom of the bowl should not touch the water). Stir the chocolate until melted and smooth, 1 to 2 minutes.
Transfer the churned ice cream mixture into a freezer-safe container in layers, messily alternating big spoonfuls of soft ice cream with drizzlings of melted chocolate. Freeze until firm, at least 8 hours.