Chocolate-Mint Ice Cream

Name: Chocolate-Mint Ice Cream
Prep time: 30 min
Total time: 9 h 30 min
Yield: 12 serving(s)
Ingredients: 1 3/4 c. half-and-half; 1 1/4 c. sugar; 5 large egg yolks; 1 3/4 c. plus 2 tablespoons heavy cream; 1/2 tsp. vanilla extract; 6 oz. dark chocolate chips (about 1 cup); 1/4 c. unsweetened cocoa powder; 3/4 c. chopped chocolate-mint candies (such as Andes)

This is required summer eating!

By Ree DrummondPublished: Apr 19, 2021

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Con Poulos

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

9 hrs 30 mins

I've been making my own ice cream every summer for years!

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Ingredients

1 3/4 cups half-and-half
1 1/4 cups sugar
5 large egg yolks
1 3/4 cups plus 2 tablespoons heavy cream
1/2 tsp. vanilla extract
6 oz. dark chocolate chips (about 1 cup)
1/4 cup unsweetened cocoa powder
3/4 cup chopped chocolate-mint candies (such as Andes)

Directions

1. Step 1Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
2. Step 2Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
3. Step 3Pour the mixture through a fine-mesh strainer into a medium bowl. Add 1¾ cups heavy cream and the vanilla, stir to combine and set aside.
4. Step 4Heat the remaining 2 tablespoons heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth and melted, 3 to 5 minutes. Remove from the heat. Add 1 cup of the prepared custard and whisk to combine, then pour the chocolate custard into the remaining vanilla custard, whisking to combine. Whisk in the cocoa powder.
5. Step 5Churn the mixture in an ice cream maker according to the manufacturer’s directions. Stir in the chopped candy and transfer to a freezer-safe baking dish or loaf pan. Cover and freeze until firm enough to scoop, at least 8 hours.