Ingredients
- 1 egg yolk
- 10g or more of fresh mint leaves
- 350ml whole milk
- 65g white sugar
- 30g inverted sugar
- 200ml heavy cream/whipping cream
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- 80g chocolate
For the chocolate chips :
Instructions
- Making the chocolate flakes
- 1. In a heat-safe bowl, add chocolate (80g) and microwave for 1 minute at 600W. Mix to melt the chocolate. Microwave another 10 seconds if the chocolate is not melted yet. Repeat until melt completely.
- 2. Spread melted chocolate over a parchment paper thinly and put it freezer and leave it until firm.
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- Making the ice cream
- 3. In a bowl add egg yolk. Pour the milk little by little, and mix. Transfer to a small pan and add sugar. Heat up to 75~80℃ over medium heat, then add the fresh mint leaves. Bring the heat down to low and simmer for 3 min, stirring occasionally to avoid burning.
- 4. In a heat-safe bowl, add inverted sugar and milk mixture. Mix well to melt completely. Cover and let it cool down completely in a cold water bath.
- 5. Take out the chocolate sheet from the freezer and crush it into small pieces. Put it back to the freezer until the ice cream is ready.
- 6. Once the ice cream mixture has cooled down, transfer it to a bowl, using a sieve. Add a little food coloring (green, and natural is better) if you like. No coloring is ok too :) Add heavy cream and mix.
- 7. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case, you should let it run until the mixture turns thick and creamy.
- 8. When done, bring out the chocolate from the freezer and mix the chocolate flakes with the mint ice cream. Transfer the ice cream to a storage container. Chill until it has set!
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