Pure Mint Chip Ice Cream
There is nothing quite as satisfying as the cold, creamy goodness of ice cream during the sweltering days of summer. This Pure Mint Chip Ice Cream is made from the fresh ingredients that make it especially appealing.
- 2 cups half and half or full fat coconut milk
- 2 cups whole milk or full fat coconut milk
- ¾-1 cup sugar to taste
- pinch salt
- 2 cups fresh mint leaves loosely packed
- ¼ teaspoon mint extract if desired
- 12 oz of gluten-free semi-sweet chocolate chips are okay
Heat half and half, milk, sugar and salt in a saucepan over medium high heat until bubbles begin to form around the edges and it is just about to boil. Remove from heat, add the mint leaves and steep for one hour. The mixture will be a pale green and have a strong herbal mint flavor. If the flavor isn’t minty enough for your taste, add mint extract.
Pour the mixture through a sieve and into a bowl. Cool in the refrigerator for 2 hours or until the ice cream base is cold. Alternately, place the bowl into a larger bowl filled with ice and stir for 15 minutes, or until the base is cold.
Pour base into the frozen bowl of your ice cream machine. Churn according to manufacturer's directions. Mine takes about 20-30 minutes.Meanwhile melt the chocolate in the microwave. Break it up into chunks and place in a microwave safe bowl. Microwave on high for 1½ minutes. Stir chocolate with a rubber spatula until fully melted and smooth. Pour the chocolate into a gallon sized zip-top bag and seal.When ice cream is nearly done (it will be soft set), drizzle half of the chocolate over the bottom of the container in which you will store your ice cream (I prefer a standard loaf pan).Pour the ice cream into the loaf pan and drizzle the remaining chocolate all over the top. Allow to set for a few seconds, then vigorously stir the ice cream (and scrape the bottom of the pan) to break up the chocolate into shards.Cover with plastic wrap and freeze until solid, 2-3 hours.