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Mint Chocolate Chip Ice Cream
This is a non-custard recipe, meaning no eggs. I use agave syrup but you can use any sweetener. The amount of agave is 2 Tablespoons per cup of milk/cream.
- 2 cups milk
- 1 bunch fresh mint leaves only (spearmint or yerba buena mint - NOT peppermint), - about 2 cups
- 4 Tbl agave syrup
- pinch of salt
- chocolate chunks from 1 bittersweet bar - as much as you like
- 3/4 oz vodka or creme de menthe
- In a heavy bottom saucepan, heat milk with a pinch of salt over medium low heat until small bubbles appear around the edge and it's hot, but not boiling - stir occasionally
- Turn off heat, add mint leaves and agave and stir to dissolve agave
- Cover and let stand about 90 minutes for mint to steep
- Pour cooled mint milk into an ice cream freezer and add the alcohol
- When nearly finished (about 20-25 minutes) add chocolate to incorporate
- Pour into a container and freeze for 4 hours before serving
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