Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

Today we're reviewing our homemade Mint Chocolate Chip ice cream. The difference in this ice cream is that we really do know what is in it! Plus, it is very tasty and has a mild mint flavor to it. I don't like to use store-bought mint extract.

First, I made the custard for the ice cream. Then, I added a “good two handfuls” of mint because the mint that we grow at home really thrives. We actually have four types! Spearmint, peppermint, orange mint and apple mint.

After we removed the stems from the mint, I added it to the cream and then put the lid on the pan so it can cool for 2 hours. After the 2 hours, I strained it into a glass bowl, covered it with plastic and placed it in the fridge to rest overnight.

The next day, I stirred it and then strained it again into the ice cream maker while it was running. While that was churning, I then melted 4oz. of dark chocolate with 2 teaspoons of a neutral oil. I let it cool, and during the last few minutes of churning (it churned for about 30 minutes), I **S  L O W L Y** drizzled the melted chocolate into the churning ice cream.  I removed everything from the ice cream maker and stored in a container with a tight lid for at least four hrs. Overnight is always best.

But here is the real secret to ice cream …. you need to add 1.5 tablespoons of karo syrup to your custard while it cooks. That makes for a really smooth ice cream. More about that in another post!