When I asked my husband what type of birthday cake he wanted this year, he promptly answered with his standard response – funfetti. When I didn’t respond and just kind of stared at him, he realized pretty quickly that was the wrong answer. I made that for him last year and really wanted to try something new. He knows this game that I play and “changed his mind.” He’s a good sport for putting up with me sometimes : )
His revised request? Mint chocolate chip ice cream cake. I was happy to oblige. So consider this part one of two – the full cake is coming your way next week. But since I knew I wanted to make the cake from scratch, it was time to first find a recipe for mint ice cream. And I absolutely love this version since it uses fresh mint.
It is smooth, creamy and refreshing – and packed full of fresh mint taste. It also amazed me that you could really tell that it was fresh mint, and not any type of extract. While the chocolate chips are totally optional, I thought they were the perfect balance to all the mint flavor. And who are we kidding, I just love chocolate.
And don’t worry, I still made my husband funfetti cupcakes for his actual birthday. The mint chocolate chip ice cream cake was for his “blog” birthday. I’m not that mean. Promise. See this way, he got to have two birthday cakes. And two is definitely better than one.
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 cups heavy cream, divided
- pinch of salt
- 2 cups lightly packed fresh mint leaves
- 5 large egg yolks
- few drops green food coloring, optional
- ⅓ to ½ cup mini chocolate chips
- Add the milk, sugar, 1 cup of the heavy cream and the salt to a medium saucepan. Set the pan over medium heat and cook until the sugar has dissolved and the mixture is warmed through. Add in the mint leaves and mix to combine, making sure that the leaves are immersed in the mixture. Remove from the heat, cover and let steep at room temperature for 1 hour.
- Set a fine mesh sieve over a medium bowl. Pour the mint mixture through the sieve, pressing on the leaves to extract as much flavor as possible. Discard the leaves and then return the mixture to the saucepan. Rewarm the mixture over medium heat.
- Meanwhile, add the remaining 1 cup heavy cream to a large bowl. Set the fine mesh sieve on top. In another medium bowl, add the egg yolks and whisk until smooth. Slowly pour the warmed mint mixture into the egg yolks, whisking constantly. Add this egg yolk mixture back to the saucepan. Set over medium heat and cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a spatula (using an instant-read thermometer, it should be right around 170 degrees). Remove from the heat and pour through the sieve into the bowl with the cream. Add in the food coloring (if using) and stir to combine.
- Let the mixture cool slightly then cover and refrigerate until thoroughly chilled. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. After the mixture is finished churning, gently fold in the chocolate chips.
Depending on how much chocolate you like in your ice cream, use anywhere from the ⅓ cup to ½ cup of the mini chocolate chips.
Adapted from The Perfect Scoop.