Mint chip is royalty when it comes to frozen desserts – and I mean that quite literally. It was invented in 1973 by Marilyn Ricketts when she entered a competition to create a dessert for the wedding of Princess Anne and Captain Mark Phillips. Originally it was called Mint Royale. She won and a dessert icon was born.
I am firmly in the old school camp of using coloring. If it’s not green it’s just not mint chip. These days there are plenty of ways to tint food without resorting to artificial or industrial food colorings. I use an organic food color for this recipe but a bit of spirulina (it’s flavorless) works just as well.
So why the extract? Why not use fresh mint? I prefer extract in this case because I have found it gives more consistent results in a home kitchen than fresh leaves. The strength and flavor of mint can vary a great deal (plus there are dozens of varieties) The key to using extract is finding one that is organic and does not contain artificial ingredients (if it label says ‘imitation’ walk away)
Still want to try fresh mint leaves? Take a handful of mint and let it simmer in the milk for about 10-15 minutes (do not let it come to a boil – you want a low simmer) Take it off the heat and let the leaves infuse in the milk for at least an hour or two. Strain out the leaves and make the recipe as written below, omitting the peppermint extract.
Dark chocolate and thin are the classic choices but you can make the chocolate chunks with any kind of chocolate and any size you like. Avoid using pre-made chocolate chips, they are manufactured to hold their shape and will freeze like small rocks that won’t melt easily in your mouth.Print