- 1 1/2 cups whole milk
- 3 cups heavy cream
- 1 cup sugar (I prefer less sugar in this recipe, please add more to taste if you wish!)
- 1 tablespoon pure vanilla extract
- 2 cups fresh mint leaves
- 2 ounces dark or milk chocolate, chopped
- 1 teaspoon coconut oil (or any other oil)
- 5 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- Over medium low heat, place the mint leaves into the cream and simmer. As soon as the cream is hot, turn off the heat and let the mint steep in the cream for 2 hours.
- Add the sugar and vanilla while the mixture is still warm.
- Strain out the mint leaves, press the mint leaves with a spatula to get out every last drop of flavour.
- Place the ice cream mixture in the fridge for 2 hours or until chilled.
- Meanwhile, microwave the chocolate in a small bowl, stirring every 20 seconds, until just melted. Stir in oil to thin chocolate.
- Pour the cream mixture into the ice cream maker. Once the ice-cream starts to form into pillows, pour the stracciatella chocolate mixture slowly into the mixer, forming perfect little ribbons of chocolate.
Regular chocolate chips are designed for baking, not freezing, and are coated with stabilizers that allow them to hold their shape during melting. This is ideal for baked goods, but if used in ice-cream they result in chalky chunks of chocolate. The Stracciatella when “drizzled in” the ice-cream immediately hardens, breaking into delicate, brittle shreds which are dispersed durning churning.
- Place the chocolate into a medium bowl.
- Heat the cream in a small sauce pan over medium heat, just to a boil.
- Pour the cream over the chopped chocolate, and whisk until smooth.
- Allow the ganache to cool slightly before pouring over ice-cream.
Place the ice-cream in an air-tight container, freezing for a minimum of 4 to 6 hours, or until firm enough to scoop. E N J O Y !