Something we like to do is to take a classic flavor and tweak it. We decided mint chocolate chip needed an upgrade this time. Introducing…reverse mint chip!
While the classic is a mint ice cream with (usually) dark chocolate chunks, we made a dark chocolate ice cream with mint chips instead. We weren’t sure if the dark chocolate would totally overpower the mint, but as it turns out, the initial flavor you are hit with is very chocolatey, but after just a moment you get hit with a mint flavor that lingers in the best way. If you love mint chocolate chip, you will love this one just as much!
Reverse Mint Chip
If it’s not broke, maybe just change it up slightly!
Ingredients
- Dark Chocolate Paste
1 cup water
1 cup dutch processed cocoa powder
1 cup sugar
4 oz bittersweet chocolate (we used 60% cacao)
- The Rest of the Base
4 large egg yolks
1/4 cup powdered milk
1/3 cup sugar
1 3/4 cup heavy cream
3/4 cup whole milk
- Mint Chips
1/2 cup Green mint baking chips (we used these ones)
1 tsp coconut oil (or other unflavored oil)
Directions
- For the Dark Chocolate Paste
- Add the water to a saucepan and bring to a boil. Once it is boiling, remove from the heat and whisk in the sugar and cocoa powder.
- Add the chopped chocolate bar while the water is still hot. Allow it to sit for just a minute, and then stir it, until all of the chocolate is melted. Set aside.
- For the Rest of the Base
- Whisk the egg yolks until they are light and fluffy, about 2 minutes. Slowly whisk in the sugar until the color turns lighter and the consistency is smooth, about 2 minutes more. Add the powdered milk and whisk again until well blended.
- Add the egg/sugar mixture to a sauce pan along with the milk and cream. Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs.
- Turn the heat on low once it reached temperature and stir constantly, letting the mixture reduce, for about 10 minutes. Add the chocolate paste.
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Make in your ice cream maker based on the maker’s instructions.
- During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your prepared mint chips.
- Move to the freezer until hardened (at least 4 hours).
- Mint Chips
- Add the chips and oil to a microwave safe bowl. Microwave on medium heat for 30 seconds at a time, stirring in between until the chips are melted and smooth.
- Spread the melted mint into a thin layer on a cookie sheet lined with parchment paper. Move to the freezer and allow to harden.
- Right before it is time to add the mint chunks to your ice cream, remove the cookie sheet from the freezer and chop the mint into small pieces. Add them back into the freezer for a minute before adding them to the ice cream. They melt fast so be quick!
