Save I was rummaging through my freezer one July afternoon, hunting for something cold, when I realized I'd eaten through every pint of store-bought ice cream. My mint chip craving wasn't going anywhere, so I pulled out my ice cream maker for the first time in months. What started as desperation turned into one of those rare kitchen wins where the homemade version actually beat the original.
The first time I made this for my niece, she accused me of lying about making it myself. She stood in my kitchen, spoon in hand, insisting I must have hidden the container somewhere. That might be the highest compliment I've ever received for a dessert.
Ingredients
- Heavy cream and whole milk: This combo creates the creamy base without being too rich or too icy. Don't skimp and use low-fat milk, trust me, the texture won't be the same.
- Granulated sugar: Sweetens the custard and helps keep the ice cream scoopable even after it's been in the freezer for days.
- Egg yolks: These are what turn this into a custard-based ice cream, giving you that smooth, luxurious mouthfeel. Make sure they're fresh.
- Peppermint extract: A little goes a long way here. Start with the amount listed and taste before churning, you can always add more but you can't take it back.
- Vanilla extract: It rounds out the mint and keeps it from tasting one-note.
- Green food coloring (optional): Totally unnecessary for flavor, but it does make it look like the mint chip you remember from childhood.
- Semisweet chocolate chips: Mini chips distribute better, but chopped chocolate works too. Use the good stuff, it's worth it.
Instructions
- Warm the dairy base:
- Heat the cream, milk, and half the sugar in a saucepan over medium heat until it's steaming and the sugar dissolves. You'll see little wisps rising off the surface, that's your cue to pull it off before it boils.
- Whisk the yolks:
- In a separate bowl, beat the egg yolks with the remaining sugar until they're pale yellow and slightly thick. This step matters, it's what keeps your custard smooth.
- Temper the eggs:
- Slowly drizzle about a cup of the hot cream into the yolks while whisking constantly. This warms them gently so they don't scramble when you add them back to the pot.
- Cook the custard:
- Pour everything back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. You're aiming for it to thicken enough to coat the back of the spoon, around 170–175°F if you're using a thermometer. Don't let it boil or you'll end up with sweet scrambled eggs.
- Add the flavorings:
- Once it's thickened, pull it off the heat and stir in the peppermint extract, vanilla, and food coloring if you're using it. The smell at this stage is incredible.
- Strain and chill:
- Pour the custard through a fine-mesh sieve into a clean bowl to catch any bits. Let it cool to room temperature, then cover and refrigerate for at least three hours, though overnight is even better.
- Churn the ice cream:
- Pour the chilled custard into your ice cream maker and churn according to the machine's instructions. In the last few minutes, toss in the chocolate chips so they get evenly mixed in.
- Freeze until firm:
- Transfer the soft ice cream to a freezer-safe container and freeze for another two to four hours until it's scoopable. Resist the urge to dig in too early, patience pays off here.
Save There's something about pulling a container of homemade ice cream out of the freezer that makes people pause. It's not fancy or complicated, but it feels special. My brother once told me this recipe tastes like summer nights on the porch, and I haven't been able to think of it any other way since.
How to Get the Best Mint Flavor
If you want a more natural, garden-fresh mint taste, steep a handful of fresh mint leaves in the warm milk and cream mixture before you add it to the egg yolks. Let it sit for about ten minutes, then strain the leaves out completely. The flavor is subtler but more complex, and it doesn't have that sharp extract punch. I do this when I have mint growing wild in the backyard and want to use it up.
Choosing Your Chocolate
Not all chocolate chips are created equal. The waxy coating on some cheap brands doesn't melt well in your mouth and can taste plasticky against the fresh mint. I've had the best luck with Guittard or Ghirardelli mini chips, or even just chopping up a good bar of dark chocolate into small chunks. The little bits of irregular chocolate make every bite a little different, which I actually prefer.
Storage and Serving Tips
Homemade ice cream freezes harder than store-bought because it doesn't have all the stabilizers and air whipped in. If it's too firm to scoop straight from the freezer, let it sit on the counter for five to ten minutes to soften. I also like to press a piece of parchment paper directly onto the surface before closing the lid, it helps prevent ice crystals from forming on top.
- Store it in an airtight container to keep freezer odors out.
- It's best eaten within two weeks, though it rarely lasts that long.
- If it gets icy after a few days, let it soften slightly and give it a quick stir before scooping.
Save Once you've made this, you'll understand why people get obsessed with homemade ice cream. It's one of those recipes that feels like a small luxury every time you make it.
Recipe FAQ Section
- → How do I achieve a strong mint flavor?
Steep fresh mint leaves in the cream and milk mixture before cooking, then strain out for a vibrant herbal note.
- → Can I use different chocolate in this dessert?
Yes, using high-quality semisweet or dark chocolate chips enhances texture and flavor, but avoid additives that may affect freezing.
- → What is the best method to prevent curdling while making the custard?
Temper the egg yolks by gradually whisking in hot cream mixture before combining them, then cook gently over low heat while stirring.
- → How long should the mixture chill before churning?
Chill the custard thoroughly, ideally overnight or at least 3 hours, to ensure a smooth texture when churned.
- → Is there a dairy-free alternative for this dessert?
Replace heavy cream and whole milk with coconut cream and coconut milk for a rich dairy-free variation.
- → How are chocolate chips best incorporated?
Add chocolate chips during the last minutes of churning to distribute them evenly without melting.