Mint Chocolate Chip Ice Cream
All-natural summer mint ice cream with chocolate chunks!
Cooking method
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Step 1:
Pour the milk and cream into a saucepan.
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Step 2:
Put a big bunch of mint into the saucepan with the milk, set it over the heat, bring to a boil, then take it off and let it steep and cool for 1 hour.
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Step 3:
Strain the mixture through a sieve, squeezing the mint well with your hands.
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Step 4:
Add the powdered sugar and stir.
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Step 5:
Pour the mixture into a container and put it in the freezer.
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Step 6:
This is key! You need to stir the mixture well every hour and a half to two hours, at least three times—an immersion blender works great. If you skip this, you'll end up with a block of ice instead of a light, airy ice cream.
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Step 7:
Add the chocolate, chopped into chunks with a knife, stir a fourth time with a spoon, and return to the freezer.
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Step 8:
Before digging in, take the ice cream out of the freezer and let it sit at room temperature for 10–15 minutes.
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Step 9:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Powdered sugar - 374 kcal/100g
