I’ve been making a lot of ice cream this month, partly to beat the heat, and partly to celebrate National Ice Cream Day, which every year falls on my birthday weekend (some things are kismet). It turns out these are the perfect post-dinner snack for children, if only to satiate them so you can watch Netflix. Enjoy!
- 2 cups whipping cream
- 1 cup whole milk
- 1 1/2 cups fresh mint leaves
- 6 egg yolks
- 1/2 cup sugar
- Pinch salt
- 5 ounces dark chocolate
- 2 teaspoons coconut oil
- Trace amount green food colour (optional)
For the chocolate drizzle
- 6 ounces dark chocolate, melted
- 1 teaspoon coconut oil, melted
Bring whipping cream and milk to a near boil in a medium saucepan. Remove from heat, adding mint leaves and steep for two hours.
After nearly two hours is over, start beating the egg yolks and sugar until thick and pale yellow. Set aside. Pass the cream mixture through a sieve into a large saucepan, pressing on the mint leaves to release flavour. Add the egg yolks and sugar.
Whisk ingredients over medium heat until the temperature reaches 170°F, then remove from heat. A thick custard should form on the back of a spoon. If you’re a purist, you can skip the green food gel, but it never killed anyone, or if it did we’d never know. Do add salt.
Store custard in an airtight container in the fridge for about 4 hours. Churn according to manufacturer’s instructions, piping in the melted chocolate combined with coconut oil during the last couple minutes.
Pour custard into 6 popsicle molds and freeze overnight. Right before serving, drizzle with melted chocolate combined with coconut oil, using a piping bag or cornet to draw thin lines that are hopefully smoother than the ones my 5-year-old made.