There's nothing quite like the cool, refreshing sensation of homemade mint chocolate chip ice cream on a hot summer day. This classic flavor combination is a timeless favorite, and for good reason: the bright, invigorating mint perfectly complements the rich, decadent chocolate chips. Forget store-bought versions packed with artificial ingredients and overly sweet flavors; this recipe delivers a truly superior experience, crafted with simple, high-quality ingredients that let the natural flavors shine. You'll be amazed at how easy it is to achieve that perfect balance of minty freshness and chocolatey indulgence.
This recipe emphasizes using fresh mint for a superior flavor profile, ensuring a vibrant and authentic taste that surpasses anything you'll find in the freezer aisle. We’ll guide you through each step, from creating the creamy mint base to perfectly incorporating the chocolate chips. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions and create the most refreshing mint chocolate ice cream you've ever tasted.
Tools Needed
- Thick-bottomed vessel
- Measuring cups
- Mixer jar
- Strainer
- Whisk
- Airtight container
- Freezer
Ingredients
- Full cream milk: 1 cup (250ml)
- Milk powder: 1/4 cup
- Powdered sugar: 1/4 cup (or 2.5 tbsp granulated sugar)
- Cornflour: 1 tbsp
- CMC powder (optional): 1/4 tsp
- Fresh mint leaves: 15-20
- Non-dairy whipping cream: 1 1/4 cups
- Condensed milk: 1/4 cup
- White chocolate ganache: 2 tbsp (30g white chocolate + 1 tbsp hot milk)
- Green food coloring (optional): 2-3 drops
- Peppermint essence (optional): 1/4 tsp
- Chocolate chips: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Mint Custard Base
- Add CMC powder).
- Cook the mixture on low heat for 4-5 minutes, stirring continuously, until it boils and thickens.
- Add fresh mint leaves to the hot mixture and stir well. Set aside to cool.
- Strain the cooled mint milk mixture to remove the leaves. Make a paste from the remaining mint leaves and add it to the strained mixture.
Step 2. Combine and Flavor the Ice Cream Mixture
- Whip the chilled non-dairy whipping cream until soft peaks form (avoid over-whipping).
- Combine the whipped cream, strained mint mixture, condensed milk, white chocolate ganache, food coloring (optional), and peppermint essence (optional). Mix well.
Step 3. Add Chocolate Chips and Mix
- Add chocolate chips and mix gently.
Step 4. Freeze for Optimal Texture
- Transfer the ice cream mixture to an airtight container, add more chocolate chips on top, cover, and freeze for 10-12 hours or overnight.
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Tips
- Use packaged cornflour for best results.
- Use raw, full-cream milk. Do not add water.
- Ensure the cream is chilled but not frozen before whipping.
- Do not over-whip the cream, as this will affect the ice cream's texture.
- Use gel food coloring instead of liquid food coloring.
- Maintain a higher freezer temperature for better ice cream setting.
Nutrition
- N/A
FAQs
1. Can I use extract instead of fresh mint?
While you can, fresh mint provides a far superior, brighter flavor. Extract will work in a pinch, but use a high-quality brand and start with less than the recipe suggests, as the flavor can be overpowering.
2. My ice cream is icy, what went wrong?
This usually means it wasn't churned long enough or the ice cream base wasn't cold enough before churning. Make sure your ice cream maker is properly chilled and your base is thoroughly cold. You might also need to churn for a longer period.
So there you have it – a homemade mint chocolate ice cream that's far superior to anything you can buy. Enjoy the refreshing taste and the satisfaction of making this delicious treat from scratch. Now go forth and conquer those summer heat waves with a bowl of this cool and creamy delight!