Chocolate Mint Ice Cream with Cacao Nibs

I am still thoroughly enjoying my automatic ice cream maker. One of the best ice cream flavors I have made is chocolate mint ice cream with cacao nibs. I had gotten some chocolate mint leaves from a friend, and at first I had no idea what to even do with them (this was before the ice cream maker). I used the chocolate mint leaves to make a refreshing beverage, and then after I got the ice cream maker I realized that I needed some more of those chocolate mint leaves. I begged for some more, and I got them!

I think the cacao nibs in this ice cream add a really nice touch. This ice cream can definitely be made with regular mint leaves too - the chocolate mint leaves just makes it extra special. Greg said it was the best ice cream he has ever tried. I really want to make this ice cream again, so I guess it's time to hit up my chocolate mint dealer...

See the dark chocolate pieces on the top of the ice cream?
Those are the cacao nibs!

Recipe for Chocolate Mint Ice Cream with Cacao Nibs

INGREDIENTS:
25 chocolate mint leaves (or regular mint leaves)
1 cup heavy whipping cream
1/2 cup of whole milk
1/3 cup plus 1 Tbsp. of granulated sugar
1/2 tsp. of vanilla extract
1/8 tsp. or less of peppermint extract
a pinch of salt
1/4 cup grated SCHARRFEN BERGER bittersweet chocolate
1 Tbsp. of cacao nibs

DIRECTIONS:
Put the mint leaves in a small saucepan. Pour the cream over the mint leaves. Set the pan over medium heat and stir constantly, until the mixture begins to simmer. When the mixture begins to slightly bubble, remove the pan from heat.

Stir the cream mixture with a spoon. Pour it in to a heat-safe container, stir again, and cover. Set aside to cool.

While the mixture is cooling, combine the milk and sugar in a large bowl with an electric hand mixer on low speed. Mix for about 1 minute. Add in the vanilla extract, peppermint extract, and salt. Beat the mixture again on medium-low for several seconds.

Place a fine mesh sieve over the bowl with the milk and sugar. Pour the cream mixture into the sieve. Press down on the mint leaves with a fork to extract as much flavor as possible into the mixture. Discard the mint leaves. Beat the mixture again on low for a few seconds. Cover the bowl and put it in the fridge to chill for a least 1 1/2 hours.

Once chilled, make the ice cream according to ice cream maker manufacturer directions. About 5 minutes before ice cream is finished mixing, add in the grated chocolate and cacao nibs. When ice cream is finished, pour it into a freezer-safe container and stir it to better incorporate the chocolate and cacao nibs. Cover the container and put in the freezer. Ice cream will be ready to serve within an hour or less. Yummy!

Recipe Inspired by/Adapted from: She's Becoming DoughMesstic

NOTE: Wondering what cacao nibs are? Cacao nibs are the broken chunks of the cocoa bean that are used in making chocolate. Cacao nibs have a like texture to coffee beans and taste like a coffee bean with a subtle chocolate flavor. They are intense and delicious (and it has been said they are nutritious)! You can buy them from SCHARRFEN BERGER or you can also find some on Amazon.

*I've made this basic vanilla ice cream three times since getting the ice cream maker. It's also very delicious! To make it even more basic, leave out the vanilla bean & add in an extra teaspoon of vanilla extract.*