One of my all time top favorite ice creams: mint-chocolate chip! I improvised this recipe last week because I wanted to make a simple, rich and creamy ice cream with no fuss. No cooking. No waiting. All of the ingredients just happened to be in the kitchen.
It turned out delectable, so here it is.
Recipe for Mint Mascarpone Chocolate Chip Ice Cream
- 500 g cold heavy whipping cream
- 200 g mascarpone cheese
- 150 g sugar
- a scant 1/4 tsp peppermint extract
- a tiny pinch of salt
- about 150 g dark chocolate, melted over a double boiler
- an ice cream maker
In a large bowl, beat sugar, salt, and mascarpone until creamed together. Add the heavy whipping cream and peppermint extract and whip until the consistency is thick like melted ice cream. Pour into your ice cream maker and churn until ready. Depending on your machine, this might take from 20 to 40 minutes. Alternatively, you can refrigerate the mixture for the day until you are ready to churn it.
When the ice cream is frozen, you will have to work quickly. Transfer it to a large cold bowl. Drizzle the ice cream with thin lines of melted chocolate. The chocolate should harden almost immediately. Stir with a large spoon, breaking up the drizzled chocolate. Drizzle again with chocolate, breaking up and stirring as soon as it has hardened. Repeat until you are satisfied with the chocolate content of your ice cream, but don’t take more than a minute or two before transferring to an ice cream container and freezing!
You can eat right away as a soft ice cream, or freeze for a few hours. Note that this recipe may or may not fit into your ice cream maker. I had to do it in two batches. Love.