Mint Dark Chocolate Mocha Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 8 Egg yolks

• Baking & Spices

  • 1 1/2 cups Dark chocolate chips
  • 1 tbsp Mint extract
  • 1 1/2 cups Sugar
  • 1 tbsp Vanilla extract

• Drinks

  • 1 cup Coffee, strong

• Dairy

  • 1 cup Half-and-half cream
  • 2 cups Milk

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cups milk
• 1 cup half-and-half cream
• 1 cup strong-brewed coffee
• 8 egg yolks
• 1-1/2 cups sugar
• 1-1/2 cups dark chocolate chips
• 1 tablespoon mint extract
• 1 tablespoon vanilla extract
• 2 cups milk
• 1 cup strong-brewed coffee
• 1 cup half-and-half cream
• 1-1/2 cups coconut sugar (or brown sugar)
• 8 egg yolks, lightly beaten
• 1-1/2 cups dark chocolate chips
• 1 tablespoon vanilla extract
• 1 tablespoon mint extract

Directions

• In a medium saucepan, bring milk, coffee, half-and-half, and sugar to a low simmer. Working quickly, whisk 1 tablespoon hot mixture into egg yolks a total of 4 times. Add all back to saucepan, whisking until smooth. Bring mixture to a low simmer until slightly thickened. Remove from heat and whisk in dark chocolate chips, and extracts until chocolate is melted and mixture is smooth. Chill until completely cold.
• Once ice cream base is chilled, churn in an ice cream maker according to machine instructions. Freeze ice cream an additional 4-6 hours until ice cream is completely solid. Once ice cream is solid, scoop ice cream into serving bowls and serve. Enjoy!

Nutrition