Chocolate Ice Cream Recipe

🧂 Ingredients

• 1 cup half and half
• 1 cup heavy cream
• 2 mint leaves
• 4 egg yolks
• ½ cup granulated sugar
• ⅓ cup cocoa unsweetened powder
• 6 oz bittersweet chocolate, chopped
• 1 tsp vanilla bean paste

Instructions

• 1 Place the half, and half heavy cream and mint leaves into a saucepan and heat
  the cream mixture for 4-5 minutes until bubbles appear on the surface of the
  cream.
• 2 Remove the mint-infused cream from the stove and allow it to steep for 30
  minutes to an hour.
• 3 Whisk the eggs and granulated sugar in a large bowl until they are pale yellow
  in color. 
• 4 Remove the mint leaves from the cream and return it to the stove for 2-3 minutes
  just before it starts to boil. 
• 5 Add the unsweetened cocoa powder to the egg yolks and whisk to combine. 
• 6 Add a ladle full of the mint-infused cream to the egg cocoa mixture and whisk to
  combine. 
• 7 Gradually whisk in the remaining mint-infused cream, then place it back into the
  saucepot and heat it for 5-8 minutes over medium-low heat until it thickens. 
• 8 Add the bittersweet chocolate and stir until it melts. 
• 9 Remove the chocolate mint ice cream base from the stove, pour it into a
  fine-mesh strainer set over a bowl, and allow the chocolate custard to cool
  completely. 
• 10 Stir in the vanilla bean paste, then cover the chocolate mint ice cream base
  press a sheet of cling wrap directly onto the chocolate mint custard and
  refrigerate it for at least 6 hours overnight.  
• 11 Churn the chocolate mint ice cream in an ice cream machine, according to the
  manufacturer's instructions.    
• 12 Transfer the chocolate mint ice cream to a freezer-safe container and freeze it
  for 4-6 hours before scooping. 

Nutrition Info