Mint-Chocolate Chip Ice Cream

Preparation info

  • Makes

    1 Quart

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Late in the summer I make fresh mint ice cream. The flavor of the mint cooked in custard is so intense, it tastes salty to me. Charleston’s master confectioner, Mark Gray, tells me the high sodium content of fresh mint accounts for that. I balance out the intensity of the mint by adding roughly cut bits of bittersweet chocolate to the ice cream.