Mint Chip Ice Cream

about 1 quart
Easy

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We get one big mint harvest every year, usually towards the end of May. We tend to dry most of it, hanging it from the rafters of the barn patio where we serve our farm lunches. In its dried form, mint can be used for herbal teas or folded into dressings, sauces and stews. But we also like to do as much as we can while it’s still fresh. In years past, we’ve made large batches of mint pesto that we portion into small containers and store in the freezer to enjoy later on. This year we wanted to make something sweet, and a minty ice cream flecked with pieces of dark chocolate seemed like just the thing. If you like an ultra rich ice cream, you can rely on heavy cream and whole milk but we found we really enjoyed a variation we tested using coconut cream instead of whole milk. The coconut lends a subtle flavor and changes the consistency to make the ice cream a little lighter.

Ingredients

2 cups raw heavy cream
2 cups raw heavy cream
½ cup raw honey
½ cup raw honey
1 packed cup fresh mint leaves
1 packed cup fresh mint leaves
3 egg yolks
3 egg yolks
¾ cup coconut cream
¾ cup coconut cream
2.5 ounces Honey Mama’s Oregon mint cocoa truffle bar, finely chopped
2.5 ounces Honey Mama’s Oregon mint cocoa truffle bar, finely chopped

Instructions

In a small saucepan, combine the cream, honey and fresh mint. Whisk the mixture over a medium heat until it comes to a simmer, about 7-8 minutes.
Place the egg yolks in a small bowl. When the cream comes to a simmer, skim out ¼ cup, being careful not to get any mint leaves in the cup. Very slowly pour the cream into the egg yolks, whisking constantly until the cream is absorbed. This process slowly warms the egg yolks and will prevent them from curdling. Slowly pour the egg yolk and cream mixture into the saucepan, whisking as you go. Simmer, stirring constantly until the cream thickens, about 8-10 minutes. Remove from the heat and stir in the coconut cream until dissolved.
Set a fine mesh strainer over a 7.5 x 9.5 inch pyrex dish. Pour the cream mixture through the strainer. Discard the mint leaves. Transfer the ice cream mixture to the refrigerator and chill for at least 3 hours.
Pour the custard into the frozen bowl of a 2-quart ice cream maker and process according to the manufacturer’s directions, or until it resembles a thick milkshake, 25 to 30 minutes. During the last 1 minute of processing, add in the chocolate truffle bar.
Turn off the ice cream maker and transfer the contents back into the 7.5 x 9.5 inch pyrex dish. Cover and freeze until hard, 2-3 hours.
When ready to serve, remove the ice cream from the freezer and let soften for 3-5 minutes until it is easily scoopable. The ice cream can be kept covered in the freezer for up to 2 weeks.

https://www.apricotlanefarms.com/recipe/mint-chip-ice-cream/