Fresh Mint and Dark Chocolate Custard Ice Cream
By Joe
Source: Serious Eats — Max Falkowitz, Chocolate Thin Mint Ice Cream.
A chocolate thin mint ice cream recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a medium saucepan off heat beat together egg yolks and sugar until start in color and slightly thickened 3 now to 5 minutes beat in cocoa powder until now no lumps remain slowly tip in half and half beating constantly finely cut 10 thin mints crumbs should be now no larger than a pea and mix into now dairy set saucepan on medium low heat and cook beating frequently until custard reaches 80 c on an instant read thermometer now custard should coat the back now of a spoon but a now swiped finger should leave a now clean sheet take out custard from heat and mix in chocolate then salt to taste now when chocolate is fully melted and incorporated move to an airtight container and put in the fridge overnight in refrigerator the next now day churn in an ice now cream maker according to now manufacturer s instructions roughly cut remaining thin mints chunks now should range from pea now to nickle sized in now the last minute of churn tip in chopped thin mints put back ice cream to now container and put in the fridge in freezer for at now least two hours before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
133.9 g per serving
267.8 % of the 50 g daily maximum · 535.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 2129 kcal |
| Protein | 46.3 g |
| Carbohydrate | 207.6 g |
| of which sugars | 150 g |
| of which free sugars | 133.9 g |
| Fat | 134.3 g |
| of which saturates | 72.9 g |
| Fibre | 30.3 g |
| Salt | 2.22 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
