Author Notes
Bright and creamy, this rich fresh mint ice cream made from an egg-free base will be a hit with the entire family.
—tw
Ingredients
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2 cups
heavy cream
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3/4 cup
granulated sugar
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1/2 cup
whole milk
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2 tablespoons
fresh mint leaves
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2 tablespoons
corn syrup or agave nectar
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1 tablespoon
vanilla bean paste
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1 tablespoon
cornstarch or tapioca starch
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1 cup
dark or semi-sweet chocolate chips, roughly chopped
Directions
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Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.
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Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1–2 minutes as the mixture thickens.
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Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight.
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Transfer to an ice cream machine and prepare according to manufacturer’s instructions. Add the chocolate chips as soon the ice cream is finished.
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Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.
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