Recipes in the world of Flavilo

Magnum Mint ice cream served with chocolate coating

Magnum Mint

Mint chocolate is one of the most popular classic flavor combinations, refreshing and rich at the same time. Magnum Mint ice cream is born from the meeting of premium chocolate and refreshing mint, which provides a real luxury dessert experience. The homemade version is especially delicious because it is made from natural ingredients, and fresh mint leaves give it a more intense flavor. If you love the combination of chocolate and mint, you should definitely try this ice cream!

Prep Time 20 min
Preparation 10 min
Total 30 min
520 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 ml Heavy Cream
⭕ 200 ml Milk
⭕ 80 g Granulated Sugar
⭕ 30 g Fresh Mint Leaves
⭕ 5 ml Vanilla Extract
⭕ 200 g Dark Chocolate
⭕ 20 ml Coconut Oil
⭕ 3 Egg Yolks
⭕ 1 pinch Salt

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    Preparation Steps

    1

    In a medium saucepan, heat the milk and heavy cream over medium heat. Do not boil; heat until steaming.

    2

    Add the fresh mint leaves, remove from the heat, and let steep for 30 minutes to infuse the flavors.

    3

    Strain the mint-infused cream mixture to remove the mint leaves.

    4

    In a separate bowl, whisk the egg yolks and sugar together until light and fluffy.

    5

    Slowly drizzle the warm cream mixture into the egg yolks while continuously whisking to temper the eggs.

    6

    Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes).

    7

    Remove from the heat, add the vanilla extract and a pinch of salt, then let cool completely.

    8

    Pour the mixture into an ice cream maker and process according to the manufacturer's instructions until creamy.

    9

    If you don't have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes to prevent ice crystals from forming.

    10

    Once the ice cream is completely frozen (after about 4-5 hours of freezing), prepare the chocolate coating.

    11

    Melt the dark chocolate over a double boiler, then stir in the coconut oil until smooth and fluid.

    12

    Dip the ice cream scoops into the chocolate, then place them on a baking sheet lined with parchment paper and return them to the freezer for 10 minutes to allow the coating to harden.

    13

    Before serving, let it sit at room temperature for a few minutes so that the chocolate is not too hard.