Recipe: Chocolate mint ice cream
(Anacleto Rapping, Los Angeles Times)
Chocolate mint ice cream
Total time: 15 minutes, plus 8 hours steeping and freezing time
Servings: 4 to 6
Note: Use the best chocolate you can find.
2 bunches fresh mint, stems removed, leaves washed and dried
3 cups heavy whipping cream
1/2 cup sugar
Dash coarse salt
3 ounces finely chopped bittersweet chocolate
1. Chop the mint and place in a glass bowl. Add the cream and stir until blended. Cover and steep in the refrigerator overnight.
2. Strain the mint mixture through a sieve into a clean bowl, pressing on the mint to extract all the liquid. Discard the mint. Stir the sugar, salt and chocolate into the cream and mix well with a rubber spatula. Transfer to an ice cream freezer and freeze according to manufacturer's directions.
Each of 6 servings: 559 calories; 74 mg. sodium; 163 mg. cholesterol; 50 grams fat; 30 grams saturated fat; 30 grams carbohydrates; 4 grams protein; 3 grams fiber.