Thursday, September 4, 2008

Chocolate Chip Peppermint Ice-Cream

I was in the mood of making ice-cream again and this time it has to have chocolate in it. I've made ice-cream on two separate occassions without an ice-cream maker. This time round is no different - takes a little bit more time but the end result is still good.

Recently I had purchased a variety of extract flavours ... the more expensive stuff, not the cheaper artificial flavours that cost under $3 which is readily available from the neighbourhood supermarket. I bought these from a cookery school and the flavours were orange, lemon, rose water and peppermint extract. Now I wonder what goes well with chocolate? Hmm why not a chocolate chip peppermint ice-cream.

I do love mint and for sure the peppermint would add a refreshing taste to the ice-cream. As I was using valhora 70% cocoa, the chocolate peppermint ice-cream turned out just right - not too sweet and not too rich! This can keep for about 2 weeks in your freezer.

Chocolate Chip Peppermint Ice Cream
(Makes 1 quart)


1 cup milk
2 cups heavy cream (divided, 1 cup and 1 cup)
2/3 cup sugar (I had reduced the sugar slightly)
A pinch of salt
6 egg yolks
6 ounces dark chocolate, chopped in small pieces and kept in the freezer until used (I used Valhora chocolate)
2 tsp peppermint extract (I added an additional tsp for extra minty taste)


1) In a saucepan, add 1 cup of milk, 1 cup of cream, sugar and salt. Heat until just steaming (do not let boil). Remove from heat and leave aside.

2) In another bowl, whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

3) Return the saucepan to the heated stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir. The mixture will then thicken. Using the back of a wooden spoon, run your finger across the coating. If it does not run, it means the mixture is ready. This can take about 10 minutes.

4) Once the custard is ready, remove from the heat immediately and pour through a sieve over an ice bath to stop the cooking process.

5) Stir in the remaining cold cream into the mixture and pour into a container. Chill thoroughly for at least 2 hours in the refrigerator.

6) Once chilled, move the container into the freezer for about 2 hours until the sides form a layer of crystals. (If you are using an ice-cream maker, follow the manufacturer’s instructions)

7) Remove ice-cream from the freezer and gently fold in the finely chopped chocolate and peppermint extract. Stir well and replace back into the freezer. After about 2 to 3 hours, remove the container from the freezer and using a spoon vigorously stir the mixture until it resembles slush. Repeat this process for another 2 more times. Freeze overnight. To serve, remove container from freezer and let the ice-cream soften slightly.


Maggie said...

Mint chocolate chip is one of my favorite flavors. The chunks of chocolate look great in yours!

Tom Aarons said...

Both your recipe and photos look great! And lots of chocolate, too. Yum! :)

Dani said...

it would be worth the sticky fingers HaHa

Jude said...

I looooove the 70% valrhona. Just the right amount of sweetness for me and it has such a deep chocolate flavor.

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