Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.
Today: Don't be fooled by its paleness: This mint chip ice cream has bigger mint flavor than any of the bright green store-bought varieties.
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Please don’t expect the green stuff with gritty bits of chocolate.
This stunning, cream colored ice cream, laced with bits or shards of good chocolate, redefines the genre. And forget about mint oil, mint extract, or mint flavoring: Infusing fresh mint leaves in cold (rather than hot) cream is the big secret to the fresh mint flavor in this delicate ice cream. The mint leaves are never heated—they are simply left to sit in cold cream for several hours so that the flavor remains bright and clean rather than cooked or vegetal.
The same cold infusion method is fantastic for fresh tarragon, lemon verbena, rose petals, and rose geranium leaves, as well as green tea, black tea, or dried lavender (though the amounts will vary). You could also experiment with using half mint and half lemon verbena leaves or trying another combination of any of the herbs or petals mentioned above.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).