Mocha Mint Chunk Ice Cream

A Love Letter to My Ice Cream Maker

Dear Ice Cream Maker,

Hi. How are you? I just wanted to let you know how much I love you. Oh, I know you’re not the sleekest machine out there…you’re a little noisy, and you take kind of a long time to freeze before I can use you. But none of that matters to me: I know you work hard to churn us up some delicious ice cream, and I love you for that. And as I peer into your circling cylinder, watching the custard transform before my eyes into luscious, cold, creamy soft serve, I can’t help but think I’ve witnessed a little magic happening.

Plus, you’re so thoughtful. How did you know that mocha mint chunk ice cream would be the very best antidote for the recent spate of hot, humid, sticky days? And to combine those flavors…B’s favorite of mint chocolate chip and mine of coffee, plus a little chocolate thrown in for good measure? Well, you are just too kind. And to use all-natural peppermint patties! So sweet of you. What flavor will you churn up for us next time? I wait with anticipation.

I remain faithfully yours, with love,

Amy.

(click more for the recipe)

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View printable recipe

Adapted from The Perfect Scoop by David Lebovitz

What chocolate ice cream isn’t better with a little coffee? I adapted David’s recipe for Chocolate Ice Cream (a deliciously rich and creamy, custard-based ice cream), adding the peppermint extract and chopped all-natural mint patties, along with some instant espresso powder to create a deeply chocolate, minty ice cream with a background of coffee. Mmmm, mocha!

Ingredients
2 cups heavy cream
3 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
1 tablespoon instant espresso (or coffee) powder
pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
4 packages Newman’s Own Organic Peppermint Patties, chopped (about 1 cup)

Directions
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to incorporate all the cocoa powder. Bring it to a boil, then turn the heat down and simmer for 30 seconds, whisking all the while. Turn off the heat and add the chopped chocolate. Let it sit for about 30 seconds, then stir with a spatula until smooth. Stir in the remaining 1 cup cream, then pour the entire mixture into a large bowl and set a mesh strainer over the bowl.

Back in the same saucepan, warm the milk, sugar, espresso powder, and salt until the mixture starts to steam. Meanwhile, in a separate bowl, whisk together the egg yolks. Once the milk is warmed, add it very slowly to the egg yolks, adding only a few drops at first and whisking constantly to temper the yolks, then adding the remainder in a slow stream. Whisk thoroughly, then transfer the entire mixture back into the saucepan. Heat over medium heat until the custard thickens enough to coat the back of the spatula, then pour it through the mesh strainer into the chocolate-cream mixture. Stir in the vanilla and peppermint extracts, stirring thoroughly to combine. Cool this mixture down completely before freezing it (it helps to set it in an icewater bath and stir frequently.)

Freeze in your ice cream maker according to manufacturer’s directions. When the ice cream is just about done churning, add in the chopped peppermint patties and keep the machine running until they’re distributed throughout the ice cream.

Makes about 1 quart.

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