We have an abundance of mint in our yard right now, and we love a good mint julep to help cool down the steamy summer evenings. Because we like to eat our calories as much as we like to drink them, this summer, we experimented with mixing up a batch of mint julep ice cream — with chocolate flakes, of course.
This ice cream features perfect chocolate flakes, thanks to a surprisingly simple secret weapon: a potato or vegetable peeler. We use it to shave high quality chocolate into perfectly thin, long flakes that, when frozen, add a perfect texture to the icy, creamy, boozy sweetness.
Our go-to booze for this recipe is Baker’s Bourbon. Since you add the bourbon in the last step — meaning it doesn’t get cooked out — you’re definitely going to taste it in the final product. So, you should use something you really like. Baker’s is a small batch bourbon aged for 7 years, giving it a cognac-like quality, perfect for this mint juelp ice cream.
Mint Julep Chocolate Flake Ice Cream
2 cups cream
1 cup whole milk
5 egg yolks
½ cup sugar
Handful of mint leaves
Dark chocolate bar in the neighborhood of 70% cacao, shaved
3 Tablespoons fine whiskey, such as Baker’s Bourbon (plus some on the rocks for drinking)
Optional: Green food coloring (only acceptable if done ironically)
Tools: Candy thermometer and ice cream maker
Bring 1 cup cream and 1 cup milk to a simmer. Add the mint leaves and turn the burner off. Let the mint steep in the milk for 15 minutes. Strain.
Mix the egg yolks and the sugar in a separate bowl. Mix the strained warm milk mixture into the eggs — whisking constantly — adding small amounts of milk at first to make sure you don’t scramble them.
Return the mixture to the saucepan and turn the heat to medium. While whisking or stirring constantly, bring the temperature to 165º then instantly remove from the heat. Pour the mixture into a separate bowl (chilled if possible), add the other cup of cream, and whisk well. Place in the fridge for at least a few hours, but preferably overnight.
Spin the ice cream in your ice cream maker, and add the whiskey as it’s mixing. When it’s about halfway done, add the chocolate shavings.
Serve with extra chocolate sauce and more bourbon.