White Chocolate Mint Ice Cream

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This might just be one of the best ice creams there is, which is ironic because I tend to not like mint chocolate chip ice cream at all. To me, it tastes too much like toothpaste.

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When it comes to this white chocolate mint ice cream though, I'm all about it! This recipe was first introduced to me by one of my best friends Andrew, who brought it to the table when we were working on components for a tasting of chocolate dish.

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It was almost to the restaurant’s detriment that the ice cream was so good because we found ourselves having to make it so often because of guests asking for extra scoops and the staff constantly sneaking scoops for themselves (myself included!).

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Ingredients for white chocolate mint ice cream

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It could be that I love this white chocolate mint ice cream so much because we use fresh mint that's steeped into the cream in the batter to impart all of its fresh, minty flavor.

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Or the fact that we melt half the white chocolate directly into the ice cream base so that the creamy, white chocolate is distributed throughout the ice cream both in underlying flavor intertwined within the makeup of the ice cream itself and in the form of chopped chunks distributed throughout the spinning/freezing process.

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Or perhaps it is just the fact that the ice cream is homemade. Whatever the reason, this ice cream finds that balance and kills the game.

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All you need to make this white chocolate mint ice cream are the following ingredients:

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• Heavy cream
• Granulated sugar
• Mint
• Salt
• Vanilla extract
• Egg yolks
• White chocolate bar

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Tips for making white chocolate mint ice cream

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To make this homemade white chocolate mint ice cream you first definitely need to have an ice cream maker for churning. More on that below though.

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This white chocolate mint ice cream is truly the best there is. It's creamy, rich and has complimentary bursts of mint that cut through the sweetness and keep you coming back for more.

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1. Strain out the mint: The first step is to add heavy cream, sugar, salt and vanilla to a pot and bring it to a simmer and then add the mint to let it steep for 10 minutes. After it's steeped, make sure to strain out the mint. We like to steep the mint because it gently releases the oils and flavors without making the ice cream taste overly minty or almost artificially flavored.
2. Choppin the white chocolate bar: We do this to incorporate it easier and we add half of it to the hot cream mixture so it melts in and we reserve the other half for when we churn the ice cream
3. Tempering the eggs: After the chocolate is melted, we mix the egg yolks and cream mixture by tempering the egg yolks. All this means is that you slowly want to warm the eggs yolks before we integrate them fully into the cream mixture. You do this by first adding a little bit of the hot cream mixture to the egg yolks, while whisking, and then adding that back into the rest of the cream mixture. Tempering will prevent the eggs from curdling and will allow us to keep the creaminess.
4. Using a heatproof bowl: Make sure that you're using a heatproof bowl so that you can create your own double boiler and heat your ice cream base for around 10 minutes, stirring constantly. We like to do this by heating up a small pot of water and letting the heatproof bowl with the cream mixture sit nice and securely on top. We heat the ice cream base like this because it cooks it slowly and gently.
5. Chilling the mixture: After it's heated, we transfer it  to another container and chill until the mixture reaches below 38 degrees F.
6. Churning: Once the ice cream base is cooled, add it to the ice cream maker and begin churring.
7. Reserving some white chocolate: Towards the end of churning, we like to add the remaining white chocolate pieces for crunch and because, well, who wouldn't want bursts of white chocolate in their ice cream.

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We love this ice cream and hope you do too.

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Cheers and eat well!