The Pioneer Woman Tasty Kitchen
Profile Photo

Fresh Mint Chocolate Chunk Ice Cream

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Fresh mint leaves and a touch of cream cheese make this ice cream reminiscent of a refreshing and decadent Mint Chocolate Cheesecake.

Ingredients

  • 2 cups Whole Milk
  • 3-½ cups Packed Fresh Mint, With Stems (I Used Chocolate Mint)
  • 2 Tablespoons Milk
  • 1 Tablespoon Cornstarch
  • 1 teaspoon Cornstarch
  • 3 ounces, weight Cream Cheese, Softened
  • ¼ teaspoons Fine Sea Salt
  • 1-⅓ cup Heavy Cream
  • ⅔ cups Sugar
  • ¼ cups Light Corn Syrup
  • 1-½ ounce, weight Dark Chocolate, Finely Chopped

Preparation

1. In a medium saucepan combine 2 cups whole milk and fresh mint. Bring mixture to a gentle boil, then remove from heat, and cover pan. Steep mixture for 30 minutes. Pour mixture through a fine mesh strainer, reserving milk and discarding solids.
2. In a small bowl, whisk 2 Tablespoons of the milk with the cornstarch to make a slurry. Set aside.
3. In another medium bowl, whisk cream cheese and salt together until smooth. Set aside.
4. Make an ice bath by filling a large bowl with ice and water. Set aside.
4. In a large saucepan combine mint-infused milk, cream, sugar, and corn syrup over medium high heat. Bring to a boil and boil for 4 minutes. The mixture will begin to rise, so watch it closely. Remove from heat.
5. Make sure your cornstarch slurry is still well mixed. Slowly drizzle the slurry into the hot milk mixture while continuing to whisk (make sure to keep scraping the bottom so the cornstarch doesn’t stick).
6. Bring the mixture back to a boil over medium high heat and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from heat.
7. Gradually whisk hot milk mixture into the cream cheese until smooth.
8. Pour the mixture into a a 1 gallon freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding ice if necessary, until cold. About 20 minutes.
9. Pour the mixture into your ice cream maker and process according to the manufacturer’s directions.
10. Once you reach desired consistency, stir in chopped chocolate.
11. Pour into a freezer safe container, cover with plastic wrap or parchment paper, and cover with an airtight lid. Freeze until firm, at least 4 hours.

Yields about 1 quart.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy