mint chocolated ice cream

How To Make mint chocolated ice cream

• Step 1
  In a medium saucepan over medium heat, add heavy cream, milk and sugar. Stir until sugar is dissolved heat the mixture just before it starts to simmer (between 160ºF to 170ºF).
• Step 2
  Turn off the heat, add mint leaves, stir, and let the mixture steep for 2 hours, stirring occasionally.
• Step 3
  Strain the mixture through a fine sieve sitting over a bowl, pressing down the solids with the back of a wooden spoon; discard the mint leaves.
• Step 4
  Pour the mixture back into the saucepan and return to the stove. Warm up the mixture on medium heat.
• Step 5
  When it reaches around 140ºF, ladle some up and slowly pour in a tiny amount at a time to the yolks, whisking constantly.
• Step 6
  When the yolks are tempered, add them to the saucepan and whisk continuously.
• Step 7
  When the custard temperature reaches 170ºF, remove from the heat and pass it through a fine sieve sitting over a bowl or a large measuring cup; discard any cooked eggs if there are any.
• Step 8
  Add vanilla seeds and a small pinch of fleur de sel; whisk until well blended.
• Step 9
  Place a piece of wax paper on top making sure it touches the surface and let it cool off about 30 minutes before transferring it to the fridge to chill overnight.
• Step 10
  The next day, pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions.
• Step 11
  About halfway through churning, add shaved chocolate.
• Step 12
  A couple minutes before it’s done, add Crème de Menthe and a few drops of food coloring; continue churning.
• Step 13
  When the desired consistency is reached, spoon the mixture into a 2-quart container, place a lid on and transfer to the freezer until frozen, about 4 hours.
• Step 14
  To view this delicious cold treat on YouTube, click on this link >>> https://youtu.be/vKvP7-iRKCo
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