Fresh Mint and Chocolate Ice Cream

· Video Collaboration with Kitchen Vignettes ·

June 17, 2016 22 Comments

Last month, the amazingly talented Aube from Kitchen Vignettes sent me an e-mail that went went something like this: “I’m not sure if you’re familiar with my Kitchen Vignettes videos on PBS Food….”. UM…YES! I’ve been hooked on Aube’s videos since Alanna mentioned them to me earlier this year, and I’ve been slowly savouring each one over the past several months, trying to resist a full on Kitchen Vignettes binge. I couldn’t be more excited to read through the rest of that e-mail asking if I would like to star in her next video, as she was in town for the summer and hoping to shoot a video in Toronto. The humble e-mail ended with “please don’t feel obligated to say yes”.

Aube’s Kitchen Vignettes videos are really special. She does a really beautiful job connecting the viewer with how our food is grown and always includes a delicious and inspiring seasonal recipe. Every one aims to be unique, a little bit playful, and even emotional at times. One of my favourites is a Quebec-style Yellow Pea Soup video, sharing a delicious recipe along with a touching and beautiful memory of her mom. I’m so inspired to grow the Darlaine Pea in my garden next year to make her mom’s special pea soup.

So, needless to say, my answer was definitely a YES and I’m so grateful to have been able to spend a day getting to know Aube and helping her make this video.

Fresh Mint Chocolate Ice Cream | Kitchen Vignettes Video

Fresh Mint Chocolate Ice Cream. Photo by Aube Giroux.

Mint ice cream skeptics, this one’s is for you. You have yet to discover fresh mint in your ice cream and we’re here to help. I’ve never been a fan of the mint extract-y kind, but the taste of fresh mint is much more subtle and refreshing. Making this ice cream took me back to spending a few months in Italy as a 5 year old, getting my first whiff of fresh mint. I don’t have any specific memories, but it’s really fascinating how your nose can take you to places that your mind never can.

The recipe is up on PBS Food, along with some notes from Aube about what makes it so special. I experimented with a few batches, not only to have a freezer full of mint chocolate ice cream, but to also figure out the best way of capturing the delicate mint flavour. I hope you guys like it!

Mint Leaves | Kitchen Vignettes Video

Fresh Mint Leaves. Photo by Aube Giroux.

Mint Leaves | Kitchen Vignettes Video

Fresh Mint Leaves. Photo by Aube Giroux

Steeping Fresh Mint | Kitchen Vignettes Video

Steeping Fresh Mint Leaves. Photo by Aube Giroux.

Mint Chocolate Ice Cream | Kitchen Vignettes

Fresh Mint Chocolate Ice Cream. Left (steeping) photo by Aube Giroux.

Fresh Mint Chocolate Ice Cream | Kitchen Vignettes Video

Finally enjoying our ice cream! Photo by Aube Giroux.

Head on over to PBS Food for the Fresh Mint and Chocolate Ice Cream recipe!

This post may contain Amazon Affiliate links for products that I mention and recommend. While none of the content on this blog is sponsored, unless explicitly noted, I am working in partnership with The French Barn (the Canadian Lacanche distributer) and you can learn more about that in my kitchen reno post.

22 Comments

  1. Reply

    Alina

    June 17, 2016

    What a beautiful video! Congratulations :)

    • Reply

      Sofia

      June 19, 2016

      Thanks so much, Alina!

  2. Reply

    A Canadian Foodie

    June 17, 2016

    Absolutely brilliant! What a lovely collaboration. I would give my eye teeth (do I still have those?) just to have been in the kitchen watching it all – or to be watching Aube create one of her videos. It is clear the two of you had a marvelous time and when like-minded people get together, magic happens. Sophia, I will be signing up to get your posts. I am passionate about growing, cooking (and much more rarely, now) foraging for Canadian food. I can see I have a lot to be inspired by here.
    Hugs and love to both of you.
    Inspirational, motivational and simply heartwarming.
    XOXO
    Valerie

    • Reply

      Sofia

      June 19, 2016

      Aww…thanks for the sweet comment, Valerie! Glad you enjoyed the video and looking forward to checking out what you’re up to on your blog.

  3. Reply

    Nicoletta @sugarlovespices

    June 17, 2016

    Such a beautiful video and what a great recipe! I’m not even particularly fond of mint, but I’m pretty sure I’d love this ice cream. That was a great collaboration, and an amazing experience you gave to all of us.

    • Reply

      Sofia

      June 19, 2016

      Thanks, Nicoletta! Please do try the ice cream :) I was surprised by how good it was with the fresh mint!

  4. Reply

    Brittany at I Love Vegan

    June 17, 2016

    Wow, what a beautiful video and a beautiful recipe. I love mint chocolate ice cream SO much but never thought to make it myself (or use fresh mint, wow!) And thank you for introducing me to Kitchen Vignettes, I know how I’ll be spending the rest of my evening!

    • Reply

      Sofia

      June 19, 2016

      Oh I’m so glad to hear that you’re discovering and enjoying Kitchen Vignettes :)

  5. Reply

    Markus Mueller

    June 17, 2016

    Awesome video! Even better looking icecream! I can’t wait to try and make my own at home! I finally got an icecream machine!

    • Reply

      Sofia

      June 19, 2016

      Oh you’re going to love making your own ice cream! Let us know if you try this recipe and enjoy your new toy :)

  6. Reply

    Shareba

    June 17, 2016

    I think you might have me sold on mint chocolate chip ice cream now. I’ve never liked mint ice cream from the grocery store, but the idea of using fresh mint sounds appealing. I’ll have to try this! P.S. Your video is lovely!

    • Reply

      Sofia

      June 19, 2016

      Thanks so much, Shareba! I’m glad you enjoyed the video and please do try the ice cream…I promise it doesn’t taste anything like the grocery store kind.

  7. Reply

    Mardi (eat. live. travel. write.)

    June 18, 2016

    Beautiful video and this recipe sounds amazing! Congrats!

    • Reply

      Sofia

      June 19, 2016

      Thanks so much, Mardi!

  8. Reply

    Aube @ Kitchen Vignettes

    June 18, 2016

    Ohhh! I’m very moved by your sweet words Sofia, you are so kind! I hope you do grow the Darlaine peas, let me know if you make my mom’s soup… it’s very simple and traditional but delicious :) It was so wonderful to get to know you and work on this project together, a truly memorable day. Big hugs xox

    • Reply

      Sofia

      June 19, 2016

      I already scoped out a spot where I can grow more peas next year :) It was so great working on this with you too and looking forward to getting together again this summer! <3

  9. Reply

    Isabelle @ Crumb

    June 18, 2016

    I am SO jealous that you got to work with Aube! I can’t remember how I first stumbled on her blog, but it’s been a long-time favourite of mine… she makes everything look so beautiful, even when it’s something as simple and homely as a bowl of pea soup. I was just looking at my mint patch this morning and trying to decide what to make with it… this ice cream sounds like it’s just the thing!

    • Reply

      Sofia

      June 19, 2016

      Thanks, Isabelle! Aube is so talented and amazing at making everything look really delicious. I’m glad we could help you with the mint patch :) Please do let us know how the ice cream turned out if you make it!

  10. Reply

    Kellie

    June 20, 2016

    Sofia, I’m talking back to the computer screen right now. YES,YES,YES Real Mint flavor.
    I just love the last picture with the dog licking it’s lips. I can SO relate.

    Kellie from Princess & The Yard Ape

  11. Reply

    Denise Hutton

    July 14, 2016

    Hi
    Sofia,
    I love this recipe and would love to make it this weekend
    I had a couple of questions
    Can I substitute egg yolks and then how would that work? Otherwise I will
    Just use the tapioca starch
    Also
    I have peppermint and spearmint
    Have you tried each kind?
    And lastly I would love to put chunks of chocolate in it too
    Any thoughts on what kind it how that would work
    Thank you so much!
    Denise

    • Reply

      Sofia

      July 14, 2016

      You can certainly make it with eggs. That’s what we did initially, but we didn’t get the subtle green colour of the mint coming through, so we decided to try it with tapioca starch to see how it would turn out. Both versions were great! The egg one was a little bit richer and creamier, but the tapioca version was a little more minty, which we liked. We tried corn starch, which was on par with the tapioca starch, so that’s an option. If you’re doing it with eggs, I’d suggest using 5 yolks and reducing the milk by 1/2 a cup. So 1.5 cups of milk instead of 2.

      I haven’t tried it with peppermint, but I’m curious to know how it will turn out, so please let me know if you do!

      There are chocolate chunks included in the recipe (i.e. 2oz of dark chocolate are for the chunks). I don’t think you can go wrong with any good quality dark chocolate here :)

      Let me know how it goes and hope you like it!

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