Skip to content
FREE 1-3 Day Delivery Over $65  | 
When will I receive my order?

Mint Basil Chocolate Chunk Ice Cream

Mint Basil Chocolate Chunk Ice Cream image

Ingredients

2 cups whole milk
1 cup granulated sugar
2 cups heavy cream
40 large peppermint or spearmint leaves
12 large basil leaves
A generous handful of spinach leaves
6 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, finely chopped
Hot Fudge Sauce (optional, recipe follows)

Directions

1. In a small saucepan, combine the milk and sugar and bring to a boil over medium heat, stirring until the sugar has dissolved. Transfer to a bowl, cover with plastic wrap, and refrigerate. (The milk syrup should be chilled before it is added to the blanched spinach because if it is warm, the syrup can cook the spinach further and change the color from pale green to khaki.)

2. In a clean small saucepan, combine the cream, mint, and basil and bring to a simmer over medium-low to medium heat. Remove from the heat, cover, and allow the herbs to steep in the cream for 30 minutes.

3. Bring a medium saucepan of water to a boil. Fill a medium bowl with ice water. Drop the spinach leaves into the boiling water and blanch for 30 seconds. Using a slotted spoon or tongs, transfer the leaves to the ice water, then remove the leaves from the water and dry on a kitchen towel. Wring out any excess water.

4. Coarsely chop the spinach.

5. Line a fine-mesh strainer with dampened cheesecloth and place over a medium bowl.

6. Place the spinach and half of the milk mixture in a blender and blend well. With the blender running, slowly add the remaining milk.

7. Strain the milk mixture into the bowl. Lift up the cheesecloth and carefully wring out any remaining liquid through the strainer into the bowl. Then pour the cream mixture through the strainer into the bowl, and stir to combine. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

8. Place a metal bowl in the freezer to chill. Pour the ice cream base in an ice cream maker and freeze following the manufacturer's instructions. Transfer the ice cream to the chilled metal bowl and fold in the chocolate. For a firmer ice cream, place in the freezer for 1 to 2 hours before serving.

9. Serve alone or with the hot fudge sauce.

Special Equipment

  • Ice cream maker

Also in Recipes

Simple Chocolate Sauce image
Simple Chocolate Sauce

What could be simpler than chocolate melted with the liquid of your choice? Adjust the balance of sweet and thickness by adding liquid or chocolate.

View full article →

Chocolate Crostini image
Chocolate Crostini

These simple crostini make an irresistible appetizer, snack, or even breakfast. Try sprinkling them with pinches of smoked paprika or dried herbs.

View full article →

Chocolate Cherry Cake image
Chocolate Cherry Cake

We love the flavor of chocolate and cherries, and this is our favorite recipe. Use Bella Viva Farms dried Rainier Cherries. Trust us on this.

View full article →