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Chocolate Profiteroles with Mint Chip Ice Cream Recipe

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3.9 from 2 reviews

This recipe combines delicate chocolate profiteroles with refreshing homemade fresh mint chip ice cream for an indulgent dessert perfect for special occasions or a luxurious treat. The chocolate puffs are light and airy, while the mint ice cream features a smooth custard base infused with fresh mint leaves and studded with semi-sweet chocolate pieces, creating a delightful contrast of flavors and textures.

Ingredients

Fresh Mint Chip Ice Cream

  • 12 fl oz milk (1 ½ cups)
  • 12 fl oz heavy cream (1 ½ cups)
  • 2 oz fresh mint leaves (2 cups, firmly packed), washed and removed from stems
  • 1 cup granulated sugar
  • 1/8 tsp salt
  • 6 large egg yolks
  • Green gel food coloring (optional)
  • 6 oz semi-sweet chocolate, finely chopped or grated

Chocolate Profiteroles

  • 4.75 oz bread flour (1 cup + 2 tbsp), can substitute all-purpose flour if necessary
  • 3 tbsp unsweetened cocoa powder
  • 1 cup water
  • 4 oz unsalted butter
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 4-5 large eggs (at room temperature)

Instructions

  1. Infuse Mint into Dairy: In a medium saucepan, combine the milk, heavy cream, and fresh mint leaves. Heat over medium until simmering with bubbles around the edges, then remove from heat. Cover and let sit at room temperature for 1 hour to infuse flavor, tasting periodically until desired mint intensity is reached.
  2. Prepare Ice Cream Custard: Strain out the mint leaves, pressing to extract liquid. Return infused dairy to medium heat; add sugar and salt, whisk occasionally until heating. In a bowl, whisk egg yolks to break them up.
  3. Temper Egg Yolks: When dairy simmers, remove from heat. Slowly whisk about one-third of the hot dairy into the egg yolks to warm them without cooking. Return this mixture to the saucepan with the remaining dairy and cook over medium heat, whisking constantly until custard thickens and coats the back of a spoon (around 175°F/80°C).
  4. Strain and Chill Custard: Remove custard from heat and strain through a fine mesh sieve into a large container. If desired, add green gel food coloring for deeper color and whisk in. Cover with cling wrap pressed on the surface and refrigerate until fully chilled, several hours or overnight.
  5. Churn Ice Cream: Churn chilled custard in an ice cream maker per manufacturer's directions until soft-serve consistency. Fold in chopped semi-sweet chocolate pieces. Transfer to storage container, cover, and freeze for 2-3 hours until firm.
  6. Prepare Chocolate Choux Dough: Preheat oven to 425°F (218°C). Line two baking sheets with parchment or silicone liners. Sift together bread flour and cocoa powder into a small bowl. In a medium saucepan, combine water, butter, sugar, and salt; bring to rolling boil, stirring occasionally.
  7. Mix Dough: Remove boiling mixture from heat and add flour/cocoa mixture all at once. Stir vigorously until dough is smooth and no lumps remain. Return to heat and cook, stirring constantly, until dough forms a ball and a thin film forms on the pan bottom.
  8. Add Eggs: Transfer hot dough to a stand mixer bowl with paddle attachment. Beat on low to release steam. Add eggs one at a time, fully incorporating each before adding the next. Dough should become smooth and stretchy. Use 4 eggs initially; if dough is too stiff or breaks, add beaten fifth egg gradually until dough reaches the right consistency.
  9. Pipe Profiteroles: Fill a piping bag fitted with a large round tip. Pipe rounds about 1.5 inches in diameter onto prepared baking sheets spaced apart. Do not move piping bag upward while piping; allow dough to expand around tip. Makes about 24-28 profiteroles.
  10. Bake Puffs: Bake at 425°F for 12 minutes. Lower oven temperature to 375°F (190°C) and bake an additional 20 minutes. The puffs should feel very light and sound hollow when tapped. Cut a small slit near bottom of each to release steam. Turn off oven and let profiteroles cool completely inside with oven door ajar.
  11. Assemble Dessert: Slice each profiterole in half horizontally. Fill each with a scoop of the mint chip ice cream. Serve immediately with warm chocolate sauce drizzled on top for an elegant finish.

Notes

  • Ensure eggs for the choux dough are at room temperature for better incorporation.
  • Adjust mint infusion time based on leaf freshness and personal taste preference.
  • To speed custard cooling, use an ice bath and whisk frequently.
  • Profiteroles can be assembled just before serving to prevent sogginess.
  • Leftover ice cream is best stored in an airtight container to avoid freezer burn.

Find it online: https://recipefeastful.com/chocolate-profiteroles-with-mint-chip-ice-cream-recipe/