Ingredients for Chocolate Mint Ice Cream
- 1/2 cup unsweetened cocoa powder
- 1 cup half and half
- 2 cups heavy cream
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 drops green food coloring (optional)
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How to Make Chocolate Mint Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the unsweetened cocoa powder until smooth. Let the mixture cool slightly.
- In a separate bowl, whisk together the egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking in a small amount of the warm cream mixture. Then pour the tempered egg yolks back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil.
- Remove from heat and stir in the peppermint extract and green food coloring (optional).
- Strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
691g
Fat
414g
Carbs
73g
