A cool and creamy homemade basil and mint chocolate chip ice cream recipe made with garden fresh mint and dark chocolate. Jump to recipe.
Almost daily now, small storms push over the mountains. Most miss town and head off to the northeast, but every few days, one hits. The slightest bit of rain bends the heavy peonies down to the ground so they rest on the grass or sidewalk. Petals of all shades are scattered across the neighborhood. The air is muggy and floral, but not yet too hot. The garden is vibrant and happy, with whatever pests that lay ahead still plotting their plan of attack from underground lairs.
In the same way a heavy October rain or a January snow jolts us us out of the humdrum and reminds us what a small part of the world we are, so too does the charged atmosphere of May. Sounds and palettes that will be commonplace by July are new and fresh. Dramatic clouds, crickets, dew, the magic of a warm evening – it’s all intoxicating.
I’ve lived in Charlottesville three separate times, and the new and the familiar meet up in disarming ways. A single whiff might transport me to my first May here when I lived life with far more abandon. Another time, I’ll be showing the girls shortcuts I barely remember or towering trees I’ve grown to love over the years. Among all the red brick and aging boxwoods, there are ghosts, too – mistakes, regrets, wrongs, long ago transgressions that pop in here and there. It’s a jumble of young me and older me and lost me and mom me. Brian and I got into this stuff the other night – paths not taken, wrongs never righted – and he assured me that we all have a blooper reel of embarrassing moments that loop into our heads on sleepless nights or, for some reason, times of happiness. His words were reassuring; still, I’m positive my list is longer than most.
The electric air lately reminds me that something new is coming, too. Things breaking, being fixed and replaced, the transformation is constant. On a stormy evening earlier in the week, I walked out to my backyard garden to gather the mint and basil for this recipe. Consider it an attempt to harness all this spring vibrance in an aromatic, faintly green mint and basil ice cream covered in haphazard drizzles of bittersweet chocolate.
Update: This recipe uses a lot of mint – it took a huge bunch from my garden. To make this, you’ll want to get a bunch or two from the farmer’s market or, even better, from a garden patch. As for flavor, some have pointed out that peppermint is preferable to spearmint. Peppermint is what I had on hand and used, though now I’m intrigued enough to want to conduct a taste test. I’ll keep you posted.
A cool and creamy homemade basil and mint chocolate chip ice cream recipe made with garden fresh mint and dark chocolate.
- 2 cups heavy cream , divided
- 1 cup whole milk
- 3/4 cups sugar , divided
- 2 cups packed fresh peppermint leaves**
- 1/4 cup packed fresh basil leaves
- 2 pinches sea salt , divided
- 4 egg yolks
- 3 ounces unsweetened chocolate* , chopped (see note below)
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In a heavy bottomed saucepan, heat 1 cup cream, whole milk, 1/2 cup sugar, and mint and basil leaves over medium-low heat, stirring often. When mixture just begins to steam, remove from heat, cover, and set aside to steep for 1 hour.
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Strain herb infusion with a mesh strainer, pressing leaves to release all possible liquid. Discard leaves. Reheat herb-infused cream over medium-low heat, just until small bubbles form along the sides and mixture begins to steam.
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Place yolks in a medium bowl and whisk with 2 tablespoons sugar. To temper the yolks, whisking constantly, add 1/4 cup of the warm cream; still whisking, add another 1/4 cup, and then another. Add one cup total, then stir yolk mixture into the warm cream. Cook, stirring constantly, over medium-low heat for 5 minutes. Remove from heat. (If desired, strain mixture before chilling.) Stir in the remaining cup of cream.
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Set mixture over and ice bath to chill quickly or cover and refrigerate overnight.
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Process ice cream according to your ice cream maker's instructions.
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Meanwhile, melt chocolate over a double boiler, stir in the remaining 2 tablespoons sugar plus a generous pinch of sea salt.
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Drizzle melted chocolate over the bottom of a freezer-proof container. Add a layer of ice cream, followed by a layer of chocolate. Continue alternating layers. Cover container and freeze until cured, 4 - 5 hours or longer.
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Serve with a sprig of fresh mint.
This recipe contrasts the sweet and herbaceous ice cream with intensely dark chocolate and a hint of salt. Feel free to omit the 2 tablespoons of sugar and use bittersweet chocolate instead.
Recipe adapted from David Lebovitz.
How this resonates! I moved back to Vancouver after ten years in Toronto. I first lived here after university – single, starting a career, etc. Toronto is where I feel that I grew up. I moved there just having married, had a kid there, went to grad school, changed careers, etc.
I’m not the person who used to live here. Or, I AM that person but I’ve changed a lot. Sometimes I can hardly believe that I was here. But like you, I’m reminded of good decisions and less good ones. Some embarrassing. Some people I hope I never run into. And some people I DO run into who can’t get past the old me to see me as I am now.
I don’t think that your list is longer than most – we’ve all done things we regret. And not done things that we regret.
what a great idea to add basil! I am going to have to give this a try.
David’s mint chip ice cream is one of our family’s favorites… those little chunks of chocolate and fresh mint… perfection! I love your addition of basil, Elizabeth. Definitely a beautiful way to harness spring’s fleeting vibrance.
Hope you and your fam are well,
xoxo
E
This looks wonderful and love the chocolate crackly bits!
This is gorgeous, Elizabeth! The photos, recipe, and words. I love the addition of basil to the classic mint chocolate flavor.
And as someone who’s moved in and out of Portland at least 3 times (and I’m still planning to move back, many years from now), I totally relate to your words about Charlottesville. It’s funny how places can bring up memories that merge our old and new selves, bringing up that strange feeling of nostalgia, loss, and growth all at once.
Oh goodness, Elizabeth. Thank you so much for your writing. It’s like a balm. Your words on blustery May are so vivid and apt, and what you’ve written about our “blooper reels” resonates so much. It’s easy to forget that everyone feels like that reel is on loop from time to time. Thank you for that reminder. And thank you for this ice cream! It’s magical — the basil and mint together are a stroke of genius, and I love that chip method. This is all so lovely. Thank you for sharing.
Your description of Charlottesville is so dreamy. My first and only experience was in college, I was studying at George Mason and a group of us took a trip there for some excuse to drink our faces off and act like fools. I should probably revisit to wipe that memory clean. And as always, beautiful photographs, and I am really enjoying this basil/mint combo. See you soon, xo!
This ice cream is incredible, Elizabeth. Your photos are lovely, and that chocolate! I wish I had a bowl right now. 😀 <3
All of these photos are mouth-watering, but that last one with the slightly melted ice cream…yum! I never would have thought to put basil in ice cream. I love basil!
I love your words in this post and how you describe the power of the seasons. Its all so true and it made me want to savor the mixture of thunderstorms and sunshine this week. Plus the flavors in this recipe (!!!) craving them so bad now! Sounds just perfect for this time of year <3
Your writing is always so powerful Elizabeth; I can relate to so much in this post (and I’m pretty sure that everything thinks that their own blooper reel is the longest…). I always find this a funny time of year, caught somewhere in between an ending and a beginning and so fully charged with anticipation.
This looks awesome! I made a basil ice cream earlier this year, but adding mint and chocolate sounds like a fantastic idea 🙂
This turned out so good, thanks for the recipe!!
This was super tasty – tried it a few nights ago! Really appreciate you sharing this ice cream recipe 🙂