and mint chip is high on my list of recipes to try. Outstanding! I could barely stop myself from taking copious samples as I was folding in the melted chocolate to make the crunchy little chocolate chips. A perfect way to end the summer blues. I just love this recipe, where I live we have wild mint growing in the mountains, it´s a litlle different because it´s a dry climate mint which grows at 1000 mtrs., but it´s very fragant. But this was subtle and refreshing. Thank you for sharing. Your recipe looks marvelous and I am going to have to make it even though it is not green :). I have made your recipe before, and my own kids devoured it without complaint! I did score some awesome mint bunches for centimes, as you mention, in a great Indian epicerie called Velan in the Passage Brady right off rue Faubourg St. Denis. What do you think of using Flo’s Chocolate Snaps? May I just say, yum. Although since some people have an aversion to doing that so I recommend pressing through a sieve. It is a always a pleasure and a surprise. Place a storage container in the freezer. i love your methods here, and can’t wait to experiment. : ). Score for you again. You can sneak a bit of dried green tea leaves in there, too. Heat mixture, whisking frequently until it comes to a rolling boil (will be foamy). i’ll use my new pans from Mora and E. Dehillerin to recreate that beautiful deliciousness. Mmmm…mint chip is one of my favorite ice cream flavors. Seeing the chocolate drizzle trick instantly made me want to try this recipe. Some things will have to wait. but at the outdoor markets, vendors sell huge bunches of fresh mint, which folks use to make mint tea and tabbouleh. 9. The mint was so refreshing I couldn’t even compare it to the “natural” made by Breyers. One tip: When you melt the chocolate, make sure the bowl is clean and dry; any moisture or water will cause the chocolate to seize and harden. Gotta get your ice cream book. Nice one! I love the look of roughly chopped chocolate in the ice cream. Chocolate Ice Cream, Philadelphia Style. Right? Oh Boy! Continue layering the ice cream, scribbling more chocolate and stirring as you go. The ice cream itself was a bit complicated for a beginner such as me. hey david, I will give it a try. I suggest using high quality chocolate, as the flavor will shine through handsomely. Whenever we visit the ice cream shop I am always trying to force myself into trying a different flavour but I always seem to leave the shop with my old standby. Today I added some leaves to a glass of homemade lemonade. I paid 1.50 Euros for 100 grams (and yes, it has “Sumac” stamped on its label – no one understood my mangled German translation *g*). Ripe seasonal fruits. Would that I could eat that ice cream!! I added a bit of Sumac to my chickpea soup yesterday and found that it rounded out the flavours nicely. I used the usual USA-supermarket variety of mint. When Hershey’s bought it, it seemed to change. The ones I’ve seen at Monoprix and Leclerc were all 22 percent milkfat and under. Mint xchip ice cream doesn’t have green mint chips? Thanks! Off the mint chip ice cream subject, but had to be said. pinch of salt !” our guests kept asking, but after one bite all the doubters were convinced. 6 ounces unsweetened chocolate, chopped. Your ice cream looks wonderful and I can’t wait to try it. Thanks for the post and perfect timing for the season! I like working on my cooking skills because it’s fun and I love food (and, of course, I love hearing compliments). His chocolate gelato is simply the best, the best you will have ever had. Ice Cream as an app or popcorn. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I suppose. Jessica: In addition to all the “I’m a mean chef who swears and hates people that don’t eat meat” programs, cookbooks, and articles out there (that people are trying to emulate) I think a lot of it has to do with all the ‘competition’ shows on television. He jokes that he gets it so I won’t eat his ice cream, in fact. If you’d prefer to have absolute certain, standardized results, you could simply make a plain vanilla ice cream and add mint extract or crème de menthe in lieu of the vanilla, but I’ll stick to using only fresh mint in my ice cream. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions. For as long as I can remember, mint chip ice cream has been my absolute favorite. Lore: I love Jacques, although last time I went in, he tried to strangle me, which I think (or hope) is his way of showing affection. 1. I just chop mine up and stir it in, this would give you a much nicer texture. Thanks for this recipe – I love mint chocolate chip ice cream! I call it foraging. Thank you for the super recipe of Mint Chip icecream. This may break the camel’s back and push me to buy an ice cream maker…, I’m still waiting for the magical cooking fairy to drop an ice cream maker on my doorstep (darn poor student lifestyle), but once it happens (surely it’ll happen. So, I speak English and Spanish (wish it was French) to get across and won’t leave until I get an answer. Now I know what to do with the huge bunch of chocolate mint I received in my CSA box this week. Holy. David, people in Florida are always nice expecially the clerks from what I have experienced. I found ice cream to be a perfect backdrop for playing around with a whole bunch of flavors, not just chocolate and vanilla. Thank you so much for this recipe. All I’m missing is chocolate mint (yes! Lovely! The Chocolate Marshmallow Swirl was my favorite. But I do that if using a machine that allows that. david I made mint chip ice cream too! I am loving your ice cream book, David. I don’t actually argue with other people about it because taste is subjective, but if it’s all about my preference, talking about it with others may lead me by a their insight to make it work. I am totally with you on food analysis craziness: I know a precise recipe is important, but you’ll never have great food if you don’t adapt it to the ingredients you have, and as you say, they won’t be the best ones, if they always tasted the same! Jane: Yes, those work great. two other New England favorites are : frozen pudding and maple walnut. It is very gingery. I don’t mind that slightly-icy taste that it has. and all the fruit tarts? This looks great and seems to ensure you’ll get more even amounts of chocolate per bite of ice cream. On Saturdays you may even get stuck for a minute or two, when too many tourists join the fun. I woke up yesterday wanting to make homemade ice cream so I bought an ice cream maker and the Perfect Scoop. I actually wanted to ask you what kind of containers you freeze your ice cream in. Remove from the heat and add the chopped chocolate, stirring until smooth. 2 cups heavy cream 3 tablespoons unsweetened Dutch-process cocoa powder 5 ounces bittersweet or semisweet chocolate 1 cup whole milk ¾ cup granulated sugar Pinch of salt 5 large egg yolks ½ teaspoon vanilla extract. Yay! Its the only way to go. I don’t know if people have the choice of many different types of mint (if you do, you’re lucky!) Thanks for the recipe! Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. I got the mint sorbet recipe from your new book and instead of adding what the books called for I used finely chopped chocolates instead. Loved this recipe! “Black pepper? Thanks a lot. 3 tablespoons unsweetened cocoa powder (this is what I used) Can’t wait to try the recipe. As one who is continually surprised when something I cook or bake turns out well, I love a good mint chip ice cream. For nostalgia sake I suppose. After trying one of David Lebovitz's ice cream recipes from his website (Ginger and White Chocolate - heaven), I … If you want to be sure, print out one of the photos in the post (or from my Flickr page and take it to your local agricultural extension and they can assist you in identifying a similar variety in your area. :o(. I love cooking with melted chocolate and I look forward to making your minty ice cream — thank you for sharing. I think they’ll go for it. Ingredients: 2 & 1/4 cups heavy cream 6 tablespoons cocoa powder 1 cup sugar Pinch salt 6 ounces unsweetened chocolate, chopped 1 cup whole milk 1 teaspoon vanilla extract .