Fresh Mint and Chocolate Ice Cream

Im so excited to share this post with you because this ones a special collaboration with a fellow gardener and food blogger: the talented Sofia of From The Land We Live On. Ive been admiring Sofias gorgeous food and gardening photography for quite sometime and I had the idea at the back of my mind that it would be fun to feature her in one of my videos. I was so thrilled when she agreed to join forces on this one! We spent a delightful day together: she made decadent mint and chocolate ice cream with freshly harvested mint from her garden (with the help of a very keen little helper as youll notice in the video!) and I filmed the whole wonderful adventure.

Sofias mint and chocolate ice cream is truly exquisite! Rich and balmy, the freshness of the mint lingers on the tastebuds. It was very hard to hold myself back from eating all the ice cream until after I was done shooting the photos and video.

Aside from the fact that its absolutely over-the-top delicious, there are a few very specific things I love about this recipe. First, it uses both white and dark chocolates, and really, why restrict yourself to only one type chocolate when you can have two?!

Second, using fresh mint instead of mint extract makes all the difference in the world. I did a side-by-side taste test of mint chocolate ice cream made with extract and it was not nearly as vibrantly aromatic as using fresh garden mint. Sofia grows several different varieties of mint in her garden and she used spearmint for this recipe. I recommend sticking to that if its available to you.

A third reason to love this recipe is that because white chocolate is used in the body of the ice cream, theres no additional sugar required and as a result, the ice cream is not overly sweet.

Finally, I was intrigued by the idea of using tapioca starch instead of the standard egg yolks and I was impressed with the results. Sofia did a test of the recipe using egg yolks so we could sample both versions and compare. The results were surprising! Although generally speaking, Im all for yolks in ice cream, the tapioca version was much better. In the egg yolk version the mint aroma was muted somewhat, whereas in the tapioca version it really sparkled with its full minty potential. The tapioca version was also lighter in body, and had a lovely pale green hue from the mint leaves, whereas the egg yolk ice cream was a more yellowish color and felt heavier. So although I wouldnt use it for every ice cream type, tapioca is a lovely option for more delicate, herbal ice creams such as this one, and a good trick to have up your sleeves if you make you own ice cream! (You can always use cornstarch instead of tapioca, if necessary).

Enjoy!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series has been nominated for multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.