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Mint and Chocolate Ice Cream

Course: Dessert
Keyword: Ice Cream
Servings: 10 people


  • Ice Cream maker
  • Immersion blender
  • Thermometer
  • Ice Cream container


  • 30 g fresh mint leaves only
  • 115 g sugar
  • 500 g whole milk
  • 120 g whipping cream
  • 20 g milk powder
  • 40 g glucose
  • 75 g egg yolks
  • 1 drop mint extract
  • 150 g dark chocolate chips


  • Place your mint leaves with sugar in between two polyethylene sheets (see article for more details) and crush them using a rolling pin until you get a paste. Put aside in a bowl.
  • Whisk egg yolks and remaining sugar.
  • In a saucepan, heat milk, cream, milk powder and glucose. Once it reaches 45C, pour slowly 1/3 of it into the egg yolk/sugar while whisking. Whisk until well combined.
  • Pour the mixture into the saucepan and cook until it reaches 85C.
  • Remove from heat and add the mint paste. Combine using a spatula. Add one drop of mint extract.
  • Blend with an immersion blender.
  • Gently train the mixture. At this stage, you don’t want to push the mint into the preparation. Discard the mint fibers.
  • Refrigerate for at least 4 hours.
  • Pour into your ice cream maker and start a cycle of 45 minutes (+ or – depending on your machine).
  • Add the chocolate chips 5 minutes before the end of the cycle.
  • Transfer content into an ice cream container and freeze.