Milk Ice, Mint-chocolate Mousse Recipe

1. Make milk mixture

In a small bowl, whisk together 2 cups whole milk, 2 tsp granulated sugar and 1/2 tsp vanilla extract until sugar dissolves.

2. Freeze

Pour the milk mixture into an ice cube tray (use standard or small cubes depending on how quickly you want them to chill). Freeze until solid, at least 4 hours or overnight. Keep frozen until serving.

3. Prepare chocolate ganache base

Place 6 oz finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer and small bubbles form at the edge (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute, then gently stir until smooth and glossy. Stir in 1/8 tsp sea salt. Let cool to lukewarm (about 10–15 minutes).

4. Infuse mint into cream

While chocolate cools, warm 1/4 cup of the 3/4 cup cream (or reserve from the 1 cup chilled cream) briefly and steep the 2 tbsp finely chopped fresh mint in it for 5 minutes, then strain out mint solids, pressing to extract flavor. Discard solids and let the mint-infused cream cool to room temperature. Stir in 1/4 tsp mint extract to boost flavor if desired.

5. Incorporate mint into chocolate

Stir the cooled mint-infused cream into the lukewarm chocolate ganache until fully combined and smooth. Taste and adjust mint intensity by adding a few drops more extract if needed.

6. Whip cream

Chill a mixing bowl and beaters briefly if possible. Pour 1 cup chilled heavy cream into the bowl and whip to soft peaks. Do not overbeat. Reserve in refrigerator.

7. Whip egg whites

In a clean, dry bowl, whisk the 2 room-temperature egg whites with 2 tbsp granulated sugar and a pinch of salt until glossy stiff peaks form. The egg whites should hold firm peaks without being dry.

8. Fold components together

Gently fold one-third of the whipped cream into the mint-chocolate ganache to lighten it. Then fold in the remaining whipped cream until almost uniform. Finally, fold in the whipped egg whites in two additions, using a spatula and folding slowly to preserve air. The resulting mousse should be airy and smooth. Chill the mousse for at least 1 hour to set, or refrigerate up to 4 hours.

9. Portion mousse

Spoon or pipe the chilled mousse into serving glasses or bowls, filling them about three-quarters full. Dust each serving lightly with 1/4 tsp unsweetened cocoa powder.

10. Place 3–4 milk ice cubes into each serving glass immediately before serving. Top with the chilled mint-chocolate mousse. Garnish with a fresh mint sprig and a sprinkle of shaved dark chocolate. Serve immediately so the milk ice slowly melts into the mousse for a creamy, chilled contrast.