We have lots of mint growing in our garden, and I love mint ice cream (especially when combined with chocolate). So why not make mint ice cream from scratch? Mint ice cream is very refreshing and perfect for the summer. For the technique I used REMCooks’ recipe with some changes. Richard’s technique to extract the mint flavor from the fresh mint leaves works very well — thanks Richard! Otherwise it is mostly a standard custard ice cream recipe. Adding chocolate chips is optional, but recommended.
You will need lots of fresh mint for this recipe, so growing it in your garden is recommended. 50 grams (1.8 oz) does not sound like a lot, but it is about 3 cups of leaves! Mint grows like a weed, so make sure to plant it in a space that is allowed to be occupied completely by mint.
50 grams fresh mint leaves (about 3 cups)
375 ml (1 1/2 cups) whole milk
125 ml (1/2 cup) heavy cream (about 35% fat content)
4 egg yolks
100 grams (1/2 cup) sugar
1 tsp vanilla extract
1 Tbsp creme de menthe
optional: 100 grams (1/2 cup) chocolate chips
The mint-infused milk will have a somewhat brownish green color. Don’t worry, it will look better later on.
Churn for about 5 minutes longer after adding the chocolate chips and creme de menthe, then transfer the mint ice cream to a plastic container and freeze for at least some hours to allow it to firm up.
Mint ice cream with chocolate chips pairs best with a sweet icewine. Some icewines are only mildly sweet and have more of a mineral character, and are not sweet enough for this dessert. But with a sweet icewine this is outstanding.
Pasta with white asparagus and goat cheese is a dish I invented myself that is very nice with a glass of good Sancerre or Pouilly-Fumé. Since both the asparagus and the cheese go well with this wine, it was not a surprise that all three went together like a charm.