This recipe is amazing. When I tell people that I don’t use chocolate or food coloring to make this ice cream, people flip out. The only mint and chocolate flavoring I use is home grown organic chocolate mint. When you steep the mint in the organic milk, the natural green color from the mint leaves gives the custard a beautiful sage color. You need a lot of fresh, chocolate mint (so grow it! It grows like a wee so grow it in a pot), but it is worth it. Additionally if you can find organic green eggs at your local farmers market, grab them. The extra richness and elegant flavor that green eggs add to this dish elevate the richness of this recipe.
Makes about 1 quart
2 1/2 cups whole organic milk
3 1/2 cups fresh organic chocolate mint
5 large organic egg yolks
2/3 cup sugar
1 cup organic heavy cream
In a medium saucepan, combine milk and fresh chocolate mint. Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
Prep an ice water bath. Place ice cubes in a bowl and fill half with water.
Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
Freeze custard in ice-cream maker according to the manufacturer’s instructions. Store in an airtight container in freezer until ready to eat.
As always, use as many organic ingredients as possible for optimum flavor!