Scoop of Fresh Mint Chocolate Chip Ice Cream from a loaf pan, with a ramekin of DAGOBA Chocodrops on the side


With its 74% chocolate drops and fresh mint leaves, this homemade ice cream will put an end to the age-old question of "chocolate or vanilla."



4 cupsheavy cream
2 cupsfresh mint leaves
1/2 cupsugar
6 large egg yolks
Pinch of salt
1 cupDAGOBA CHOCODROPS Premium Chocolate Drops


    Bring the cream, mint and sugar just to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved and mashing the mint leaves a bit. Remove the pan from the heat, cover and let stand for 15 minutes. Pour the mixture through a large coarse strainer set over a large glass measure or bowl, pressing hard on the solids to extract as much liquid as possible. Meanwhile, whisk together the egg yolks and salt in a medium bowl. Slowly pour in the cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat for 5 to 7 minutes, until the custard has thickened and coats the back of a spoon. If you draw your finger across it, it should leave a track. Do not let the sauce boil or scorch on the bottom. If tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the sauce and continue to whisk. Immediately pour the custard through a fine strainer set over a large bowl. Let cool to room temperature, whisking occasionally so it cools more quickly. Refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, for up to 2 days. When ready to freeze, pour the custard mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and stir in the chocolate. Freeze for at least 2 hours before serving. To serve, spoon the ice cream into serving bowls or glasses.
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