Mint Chocolate as a flavour is definitely something that people either LOVE or HATE… I am a born again, reformed mint-choc-aholic. As a child I hated the stuff, but then in my teenage hood somebody introduced me to the Hulk-green coloured ice cream at Baskin Robins. From then on, it has been my movie watching indulgence of choice.
My favourite mint chocolate ice cream (or gelato) in the whole wide world is from Gelato Messina in Sydney. Woahhh mama! It’s fresh, creamy yet light, and the texture is slightly chewy like a good frozen treat should be. This is how I like to make it…
Mint Chocolate Chip Ice Cream
You will need:
1 1/2 parts full cream milk (I always use grass-fed dairy if you can get your hands on the stuff)
2 parts whipping cream
1/2 part raw sugar / or sweeten to taste with stevia
a big bunch of fresh mint: leaves picked, washed and roughly chopped (spearmint or regular, depending on your preference)
1/2 to 1 part finely chopped dark chocolate (I use an 85% dark chocolate)
Pour the milk into a heavy based saucepan over a medium – high heat and heat until it almost starts to simmer. Watch it carefully, you dont want the milk to boil otherwise you will have a porridge-y burnt milk flavour. Take it off the stove, dissolve the sugar in the hot milk, drop in the mint, cover with something and leave until the milk is completely cooled.
Whip the cream until stiff (but keep an eye on things so that you don’t over whip and end up with butter!)
Strain out the mint from the milk, and fold in the milk with the cream. Gently fold in the finely chopped dark chocolate and pour into your ice cream machine! If you don’t have one, don’t sweat it: pour the mixture into a large tupperware container and put it into the freezer. Every half hour, run a spoon around the edge of the box pushing the frozen cream into the middle letting the unfrozen cream flow to the outer edges. Repeat until everything is ice-cream-afied.
I am using an 80’s manual ice-cream machine that my friend lent me. It’s pretty fun to use, but nothing compares to the wonderful texture that a commercial ice-cream machine can produce. Home machines aren’t cold enough to make chewy ice cream buuuuut, if you have a kitchen aid and some liquid nitrogen then you’ll be able to achieve a beautiful ice cream.
Serve with good company and a good movie.