Mint Chip Ice Cream

Mint chip is one of my favorite ice cream flavors. I feel like it’s often underestimated and under-appreciated. As I have stated multiple times before, chocolate and mint is one of my favorite flavor combos out there. I especially love that most mint chip ice creams have big chunks of chocolate in them, not chocolate chips. It’s a weird minor nuance, but I think it really makes mint chip ice cream special.

Mint Chip Ice Cream

I was excited to find a mint chip ice cream recipe that didn’t call for any extracts. The mint coolness in this ice cream comes from steeping the milk with fresh mint leaves then squeezing all of the liquid out of them to get a true minty experience.

Mint Chip Ice Cream

You’ll also notice that the color isn’t bright green. It does have a subtle green color but without the use of artificial coloring, you’re just not going to get a bright green color. And that’s fine by me. Everyone who tried this ice cream agreed that it was very minty. Topping a warm brownie with this ice cream made the most amazing brownie sundaes!

Mint Chip Ice Cream

One Year Ago: Peppermint Fudge Brownies
Two Years Ago: Chocolate Chocolate Muffins
Five Years Ago: Tomatoes Stuffed with Salmon Dill Dip

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Mint Chip Ice Cream

Ingredients:

3 cups of fresh mint leaves (no stems), rinsed, drained and packed
3 cups coconut milk, divided
2/3 cup sugar
Pinch of salt
5 egg yolks
8 oz dark chocolate, chopped

Directions:

Heat mint leaves and 2 cups coconut milk on the stove until just steaming (do not let boil.) Remove from heat and let stand, covered for 1 hour.

Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add sugar and salt. Heat just until sugar has dissolved.

In a medium sized bowl, whisk egg yolks. Slowly pour heated milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.

Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.

Strain though a fine mesh sieve into a large bowl. Add remaining cup of milk and stir to combine.

Place in fridge until completely cool then process according to the directions on your ice cream maker.

Stir in chocolate chunks once ice cream has formed.

Recipe adapted from The Endless Meal

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12 Responses to “Fig, Goat Cheese, and Caramelized Onion Crostini”

  1. #
    1
    Lauren — September 3, 2010 at 12:02 pm

    Looks delicious! Goat cheese & fig is a timeless flavor combination :).

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    2
    Eliana — September 3, 2010 at 3:25 pm

    Everything about these cute little bites looks amazing. I’m dreaming about all the wonderful flavors as I type right now.

    Wandered over here from the Indecisive Baker blog and love it. Looking forward to reading more of your blog posts.

  3. #
    3
    kitchenmisfit — September 3, 2010 at 11:50 pm

    I love everything about this recipe!

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    4
    We Are Not Martha — September 4, 2010 at 1:15 am

    I love ANYTHING with caramelized onion! And I’m so excited to cook with figs 🙂 These look awesome!

    Sues

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    5
    Fun and Fearless in Beantown — September 4, 2010 at 4:59 am

    Figs, goat cheese and caramelized onions? Three of my favorite ingredients!

  6. #
    6
    Cara — September 4, 2010 at 1:40 pm

    So you lost your fresh fig virginity! See, that wasn’t so bad! jk 🙂 I hope fresh fig season doesn’t fly by too quickly, I have some ideas I’d like to get to before they go away!

  7. #
    7
    newlywed — September 4, 2010 at 2:15 pm

    These look both beautiful and delicious! A great appetizer recipe to impress guests.

  8. #
    8
    tobiascooks! — September 5, 2010 at 5:46 pm

    Beautiful combo of ingredients. I love this kind of snack!

  9. #
    9
    nutmegnanny — September 7, 2010 at 2:55 pm

    As soon as I saw goat cheese I knew I would love these! Yum!

  10. #
    10
    Justin — September 7, 2010 at 5:35 pm

    sounds like a nice combination of flavors

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    11
    MamaFeelgood — September 23, 2010 at 9:16 pm

    I just found all these goat cheese recipes and fainted.
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    12
    Julie — November 1, 2010 at 2:04 pm

    I made this for a party this past weekend and it was a huge hit! Although, I did notice the fig flavor was almost non-existent. I couldn’t find black mission figs in the markets, so I used green. I think green figs are much more bland than black mission figs, so I wouldn’t recommend making this dish unless you can find black figs.

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