The mint in our front yard garden grows like crazy. Most people who grow it say it’s invasive… so I’m glad we’re growing it in a raised bed, which makes it fairly easy to pull out the underground “runners” that the plants use to spread.
It seems strange to have an ice cream with such a strong mint flavor, minus the fake green color you’d get from a commercial ice cream.
2 c whole milk
1 T + 1 t cornstarch
44 g cream cheese, softened
1/8 t fine sea salt
300 g heavy cream (1.25 c)
140 g sugar
40 g light corn syrup
25 g mint leaves, torn
54 g dark chocolate from a bar, broken and shaved
Measure out the milk, then take 2 T of the milk and make a slurry with the cornstarch.
In the final container, whisk the cream cheese and salt.
Combine the remaining milk, cream, sugar, and corn syrup in a saucepan and bring to a boil for 4 minutes (I stirred constantly during the boil). Remove from heat, whisk in the cornstarch, then place back on heat until thickened, about 1 minute.
Whisk the milk mixture into the cream cheese. Add the mint. Cool this mixture by some means (e.g. ice bath, fridge, etc), and then keep in fridge overnight to steep. When ready to freeze, strain out the mint. After the mixture is partly frozen, add the chocolate and allow to mix in.