Courtesy of SousVide Supreme Culinary Specialist, Sophie
Makes about 1 quart
- 3/4 cup (15g) fresh mint (Moroccan mint is best, but chocolate mint would also be good)
- 2 cups ( 480 ml) milk
- 7 tablespoons (105 g) sugar
- 3 egg yolks
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 3 ounces (85g) dark chocolate (you could use mini chocolate or white chocolate chips instead.)
- Fill and preheat the SousVide Supreme to 185F/85C.
- Rinse and dry the fresh mint and put it into a small (quart /0.95 liter) zip-closure cooking pouch.
- Mix all the remaining ingredients together in a bowl using a hand whisk or pulse in a food processor for a few seconds.
- Pour this custard mixture into the cooking pouch along with the mint. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
- Submerge the pouch in the water bath for one hour.
- Remove the custard from the water bath and quick chill the pouch, submerged in ice water (half ice/half water) for an hour.
- Once the custard has cooled, strain it through a sieve into a clean container.
- Transfer the custard to the refrigerator to chill for 8 hours or overnight.
- Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Add the chocolate to the ice cream either by mixing in the chocolate chips in the last minutes of churning or use this drizzle method, which is more like Italian chocolate chip concoction, Stracciatella:
- As the ice cream is churning, put the container for the finished ice cream into the freezer to chill.If you are using dark chocolate, melt the chocolate in a microwave or in a small heat-proof bowl over a saucepan of boiling water on the stove. If you prefer to use chocolate chips, you can just scatter them into the ice-cream toward the end of churning. To use the drizzle method:
- Take the chilled container out of the freezer and drizzle 2 tablespoons of the melted chocolate in lines and zigzags across the bottom of the container.
- Then , scoop one third of the churned ice cream into the container.
- Next, drizzle some more of the melted chocolate over this, then scoop more ice-cream on top and finally drizzle the rest of the chocolate on top.
14. Next, drizzle some more of the melted chocolate over this, then scoop more ice-cream on top and finally drizzle the rest of the chocolate on top.
15. Seal and then freeze for about 2 hours to get a good scoopable consistency.