My to-do list is longer than my arm and that is saying something because I have ape arms. Even my admittedly excellent procrastination skills are insufficient to find ways to avoid my list lately because SPRING is coming. With the thaw comes the mad rush to finish off every single thing about the school year and dance year along with an overwhelming need to purge the poor, long-suffering house of all the abuse that seven stir-crazy humans can visit on it after having been trapped by winter weather for three long months. I’d love to be the kind of person who feels fulfilled by deep cleaning, but alas, I’m far more the sort who feels that all would be right with the world if I suddenly inherited a fairy godmother with a penchant for scrubbing and tidying.
I have to temper my fits and starts of cleaning with breaks where I park my rear on a comfortable chair with a book, a cup of tea, and a little something to sweeten the deal. Lately, that sweet treat has been a little scoop of homemade Mint Dark Chocolate Chunk Ice Cream. It’s just a wee bowl -only one scoop- but it sets me up to get back off my hind end for long enough to make a difference, however slight, in the to-do list. Cool, smooth, refreshingly minty, creamy and absolutely studded with irregular bits of broken dark chocolate bars, Mint Dark Chocolate Chunk Ice Cream is my motivator, and I’m okay with that.
- Mint Dark Chocolate Chunk Ice Cream is a Philadelphia Style ice cream. That means no eggs go into it, which in turn means you don’t have to cook and temper a custard because it’s simply milk, cream, sugar, and flavourings. Translation: This is an easy, fast, almost fool-proof homemade ice cream recipe.
- I know most mint chocolate chip ice cream is at least mildly green, but I’m not a big fan of food colouring, so mine is fresh and white like the milk and cream that goes into it. If you prefer a little hint of green, you can add a couple of drops of green food dye.
- I’ve used dark chocolate bars that I put in a zipper top bag and bashed with a rolling pin. I’ve used a bag of pre-broken dark chocolate chunks. I’ve used a cup and a half of bittersweet chocolate chunks from a 50 pound box of the same purchased from Amish friends. All were delicious. Use a chocolate you don’t mind eating out of hand, but make sure you have pieces small enough to be comfortable to chew when frozen.
- Churn your ice cream base as instructed by the manufacturer of your ice cream maker. Whichever make or model you have, your ice cream should reach soft serve consistency within 30 minutes. You can eat it straight away, or transfer and pack it into a container that has a tight fitting lid, cover the surface directly with a piece of plastic wrap, and stash in the freezer for a couple of hours to firm up. We usually eat a little fresh and freeze some for scooping later.
- I’m sure you don’t need many ideas on different ways to eat ice cream, but Mint Dark Chocolate Chunk Ice Cream is particularly well suited to being on brownie sundaes covered in hot fudge and whipped cream.
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- 1 cup whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon to ¾ teaspoon peppermint extract (depending on desired mint level)
- 1 cup dark chocolate chunks
- Whisk together the milk, heavy cream, sugar, vanilla extract, and peppermint extract until the sugar is dissolved. Churn according to ice cream maker's manufacturer's instructions. Add the dark chocolate chunks in when indicated by your ice cream maker's manufacturer. If no instructions are included on when to mix them in, stir them in at the end of the churning. Eat immediately for soft serve consistency or pack into a freezer safe container. Lay plastic wrap directly on the surface of the ice cream and freeze for at least two hours or until firm.