2 cups packed fresh mint leaves (spearmint is best), removed from their stem (about 2.8 oz)
4 tsp. tapioca starch
8oz white chocolate, finely chopped
2oz dark chocolate, finely chopped
Directions
Warm up the milk and cream in a medium pot. Add the mint leaves, push them down to submerge them, and let the mixture steep for about an hour.
Strain the mint-infused mixture over a large pot and remove 1/4 cup of the mixture.
In a small bowl, combine the tapioca starch with the reserved 1/4 cup of liquid, set aside.
Place the chopped white chocolate into a medium bowl and set a fine-mesh strainer on top.
Bring the pot of milk and cream up to a boil and let it roll for a few minutes, whisking constantly so that it doesn’t boil over.
Reduce the heat to low, add the tapioca starch slurry to the hot milk/cream and continue cooking and whisking, to thicken the mixture.
Pour it over the white chocolate, through the strainer, and whisk until the chocolate is fully melted.
Cool the mixture over an ice bath or in the fridge until fully chilled, then process in your ice cream maker according to the manufacturer’s instructions. Once the churning is complete, stir in the chopped dark chocolate, transfer to a container, and freeze until set.
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