Mint chocolate chip ice cream
Refreshes with a minty note while remaining satisfying due to the creamy fat base. Dark chocolate provides a rich flavor and brings the dessert closer to a classic mint chocolate chip without sugar.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (240 g). Combine milk (490 g), 20% cream (200 g), dry milk (50 g), finished condensed milk (240 g), and ice cream stabilizer (6 g). Mix until smooth.
Heat the mixture to 85 °C and blend with an immersion blender. Quickly cool to 30-35 °C, add mint essence (6 g), mix again, and place the base in the refrigerator for 4-6 hours covered with plastic wrap.
Chop the 85% chocolate (50 g) into crumbs, fold into the cooled mint base, and pour the mixture into molds. Freeze for 6-8 hours at -18 °C.
Add the mint essence gradually: the intensity varies significantly among different manufacturers, and excess quickly overwhelms the creamy flavor.
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