Chocolate-Flecked Mint Ice Cream

Using fresh mint as opposed to mint extract adds bright flavor to this ice cream. Instead of large chocolate chunks, which can be both hard to bite into and difficult to scoop, the chocolate is finely grated, creating thin shards that melt easily in your mouth. To make the pretty little ice cream sandwiches shown here, place a scoop of ice cream between two homemade or store-bought chocolate wafer cookies. For even more chocolate flavor, you can even roll the edges of the sandwich in miniature chocolate chips.

Chocolate-Flecked Mint Ice Cream

Ingredients

• 1 3/4 cups (14 fl. oz./430 ml) heavy cream
• 1 1/2 cups (12 fl. oz./375 ml) whole milk
• 3/4 cup (3/4 oz./20 g) lightly packed fresh mint leaves
• 4 egg yolks
• 3/4 cup (6 oz./185 g) sugar
• 1/8 tsp. salt
• 2 drops green food coloring (optional)
• 5 oz. (155 g) bittersweet chocolate, finely grated

Directions

1. In a heavy saucepan, combine the cream, milk and mint leaves. Warm over medium-high heat, stirring occasionally, until the mixture barely simmers, about 5 minutes.

2. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.

3. Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup (8 fl. oz./250 ml) of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan over medium heat, whisking constantly. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1 to 2 minutes. Do not let the mixture boil.

4. Meanwhile, have ready an ice bath in a large bowl, and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl, stirring occasionally until cool. Remove the bowl from the ice bath, stir in the food coloring, and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.

5. Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the grated chocolate during the last minute of churning. Spoon the ice cream into an airtight freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

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