Mint Chocolate Ice Cream Recipe • St. Paddy's Treat! | Club Foody

 

We tend to link ice cream with summer but when we think about it, there’s not really a “specific” season to enjoy this cold treat. Although winter is cold, we still add a scoop of vanilla ice cream on top of a hot Sticky Toffee Pudding, freshly baked Apple Cheese Pie or Grand-Pères (Maple Syrup Dumplings). When blood oranges are in season, I love making ice cream with them.
 
St Paddy’s Day is tomorrow and of course whatever is green will be worn, drank or eaten. Like in previous years, I like to highlight it with recipes such as Shamrock Shake Copycat, Gnudi aka Malfatti, Green Smoothie – super healthy & delicious! -, our scrumptious Canadian Chocolate Mint Nanaimo Bars or even Chocolate Grasshopper Martini… a favorite digestif of mine! There’s also this new one… Mint Chocolate Ice Cream!
 
This cold treat is incredibly tasty! It’s far from the commercial ones because you totally taste the “real mint” flavor! To amplify the taste, I also add an unusual ingredient… Crème de Menthe. Not only does it add a little “je ne sais quoi” in the background but also accentuates the color. I don’t recommend adding peppermint extract. It’s already strong as it is but hey, it’s your Mint Chocolate Ice Cream so add some if you want.
 
Many people asked me for more “ice cream maker” recipes and the process of making it is so easy. After the custard is made, the rest is kiddie play. Because I use dark chocolate which in my book is healthier than milk chocolate, it needs some sweetness and this is something you can adjust to your liking! I’m fine with ½ cup of granulated sugar but my husband thinks it needs more… guess who’s sweet enough, ME!
 
I make this ice cream all year round but here’s a little tip. If you ever come across chocolate mint – yes, the nurseries sell them -, I highly suggest you buy or grow some. It’s like a double dose of chocolate while preserving the earthy taste from the mint… it’s awesome!
 
I use an entire Madagascar vanilla bean in this recipe and I know it’s pricey but it can be replaced by pure vanilla extract. In that case, you’ll need 2 teaspoons of extract and the same amount if you decide to go with vanilla bean paste. I don’t suggest using imitation vanilla extract for ice cream recipes… keep it for your baked goods only.
 
When the seeds are scraped off from the pod and transferred to a small bowl, DON’T throw the bean out! Repurpose it to make Vanilla Sugar or even vanilla salt! If you want to poach some fruit, reuse it by placing the pod in the simmering syrup… it gives another flavorful dimension to your dessert. To make your own vanilla extract, place the pod in a cup of vodka and keep adding more to compensate – soon I’ll be showing you my video on Homemade Vanilla Extract • How to, so stay tuned!
 
Let’s talk about the color… Homemade Mint Chocolate Ice Cream comes out yellowish; there’s not a slight tint of green to it. Adding some Crème de Menthe helps to brighten it up a little but using food coloring will certainly bring it to a nice lovely green color. I don’t use the commercial ones and instead, I use my own natural recipe. To get it, click on the link… 4 Natural Food Colorings
 
Making Mint Chocolate Ice Cream from scratch is far better then what’s on the market because it has “real mint” flavor to it! With added dark chocolate, this is a cold treat to enjoy all year round. Turn on your machine and celebrate St Patrick’s Day with a bowl of yumminess…
Bon Appétit!
 
Here are more scrumptious ice cream recipes for you to try…
– Black Cherry Ice Cream
– Chocolate Ice Cream
– Coffee Ice Cream
– Strawberry Ice Cream
– Piña Colada Ice Cream
– iceMaple Walnut Ice Cream
and for even more cold treat recipes, click on this link… Recipe Category • Ice Cream & More

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/mint-chocolate-ice-cream/

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