Description
An easy to make ice cream treat that doesn’t require an ice cream maker and uses only 5, real-food ingredients. This only take 5 to 10 minutes of hands-on time to make it, once you learn the technique.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup mint leaves, fresh
- 4 eggs, separated
- 4 tablespoons sugar, divided
- 1/4 cup chocolate pieces
Instructions
- Wash fresh mint leaves. Dry by rolling in a kitchen towel. Roll up the mint leaves chiffonade-style and cut across the leaves to make fine ribbons, and expose more surface area. Place the prepared mint leaves in a wide-mouth, pint-size Mason jar.
- Cover the mint leaves, in the jar, with heavy cream. Cover with a tight lids. Shake the jar, briefly to evenly distribute the cream and the mint leaves. Set aside in the fridge for 24 hours.
- Line a sieve with a clean handkerchief. Place the sieve over the mouth of bowl. Pour the infused cream through the sieve to separate the mint leaves from the cream. Gather the corners of the handkerchief and twist it, to remove as much of the cream as you can from the mint leaves. Compost the spent mint leaves.
- Add 2 tablespoon of sugar to the infused cream. Stir to fully dissolve the sugar. Set the infused cream aside.
- Separate the eggs into two bowls, a larger bowl for the egg whites and a smaller bowl for the yolks. Using a fork, lightly beat the egg yolks until they become frothy and lighten in color. Set aside.
- Add 2 tablespoons of sugar to the egg whites. Beat the egg whites with a whisk or a rotary beater until the egg whites form stiff peaks. They are ready if you can tip the bowl and the egg whites remain in the bowl, without sliding out.
- Prepare the chocolate, by chopping or breaking it into small pieces, no larger than 1/8th of inch. Once the ice cream is frozen, larger pieces of chocolate are hard to chew, so the smaller they are the better the mouth-feel of the ice cream.
- Gently fold the egg whites into the whipped cream, retaining as much of the air as possible. Once half the egg whites are folded into the whipped cream, alternate folding the egg yolks, the chocolate pieces, and the remaining egg whites together, into the whipped cream. Don’t over mix. Its all right if it is a little streaky.
- Pour the mixture into a 2 quart/liter freezer-safe container, cover with a lid. Freeze for 8 hours or more.
Notes
This will can be made ahead and will keep for a month or more in the freezer. Before you want to serve it, place it in the refrigerator for 2 hours to allow it to soften. Return it to the freezer if there are any left overs.
