Chocolate Mint Herb Ice Cream


  • 1.2 kg g Whole Milk
  • 0.9 kg Heavy Cream
  • 150 g Glucose Syrup
  • 0.45 kg Sugar
  • 1 T Vanilla Extract
  • 1 tsp. Sea Salt
  • 3 oz. Chocolate Mint Leaves
  • 0.3 kg Egg Yolks
  • 3 g Guar Gum


Combine cream, milk, glucose, half the sugar, vanilla, salt and mint leaves in a pot. Bring to scalding, turn off heat and cover with plastic. Steep for 30 minutes.

Whisk eggs with the remaining sugar In a mixing bowl, until combined. Bring milk mixture to boil, lower heat and temper in sugar egg mixture. Using a large spatula, bring to an anglaise thickness, cool over ice bath.

Pour through a fine strainer to press all the liquid through the mint leaves; blend in guar gum using an immersion blender. Refrigerate until fully chilled. Churn in ice cream machine at least 3 hours before serving. Makes 3 quarts.

Chef Caroline Schiff, Gage & Tollner, New York City, from Food Fanatics® Magazine.