Chocolate-Chocolate Mint Ice Cream
- 2 cups - heavy cream
- 1 cup - fresh mint leaves, loosely packed
- 2 oz - unsweetened chocolate, finely chopped
- 5 oz - Domino® Organic Light Agave Nectar
- 1 cup - whole milk
- 1/3 cup - unsweetened cocoa powder, preferably Dutch processed
- 5 - egg yolks
- 1 cup - mini chocolate chips or finely chopped chocolate
Cooking time: About 30 minutes, plus about 12 hours for freezing.
Bring heavy cream to a simmer in medium saucepan over low heat. Add mint leaves; remove from heat, cover, and steep 30 minutes. Melt chopped chocolate with agave nectar in double boiler over low heat. Set aside. Put milk in saucepan with the cocoa powder and whisk over low heat until smooth. Remove from heat. Whisk egg yolks with a pinch of salt and add ¼ cup warm cocoa milk, whisking constantly. Add another ¼ cup warm cocoa milk, whisking constantly, and then add warmed egg yolks back to remaining cocoa milk in saucepan. Return to low heat and stir constantly until mixture steams and begins to thicken slightly.
Strain custard into melted chocolate, and whisk until very smooth. Add steeped cream to mixture and strain once more before chilling thoroughly. Freeze in ice-cream maker according to manufacturer’s instructions. Fold in remaining chocolate chips or chopped chocolate before serving.
Serving size: Makes 1 quart.
Recipe courtesy of Ellen Jackson, Portland, Oregon.