Mint Chocolate Chip Ice Cream (Print View)

Cool creamy dessert with fresh mint flavor and crunchy chocolate chips for a refreshing treat.

# Components:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Egg Base

04 - 4 large egg yolks

→ Flavorings

05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - Optional: a few drops green food coloring

→ Add-Ins

08 - 3/4 cup semisweet chocolate chips

# Preparation Steps:

01 - In a medium saucepan, combine heavy cream, milk, and half of the sugar. Heat over medium until steaming but not boiling.
02 - In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.
03 - Gradually add about 1 cup of the hot dairy mixture to the yolks while whisking constantly to temper.
04 - Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon (170–175°F). Do not boil.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if used.
06 - Pour mixture through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 3 hours or overnight).
07 - Churn the chilled mixture in an ice cream maker following manufacturer instructions. Add chocolate chips during the final minutes of churning.
08 - Transfer the churned mixture to a lidded container and freeze until firm, about 2 to 4 hours, before serving.

# Expert Advice:

01 -
  • The mint flavor is bright and real, not that artificial toothpaste vibe you sometimes get from the carton.
  • You control the chocolate ratio, which means you can go heavy on the chips without anyone judging.
  • It's creamy without being heavy, and the custard base gives it a silky texture that melts just right on your tongue.
02 -
  • Do not rush the tempering step, if you pour hot cream directly into cold yolks without whisking, you'll curdle them and have to start over.
  • Make sure your ice cream base is completely cold before churning, otherwise it won't freeze properly and you'll end up with a soupy mess.
  • If your custard does curdle, strain it well and it might still be salvageable, but it's better to just go slow and avoid the drama.
03 -
  • Chill your ice cream container in the freezer before transferring the churned ice cream, it helps it firm up faster and more evenly.
  • Taste the custard before you churn it, if the mint flavor seems weak, add a bit more extract, it will dull slightly once frozen.
  • Use a hot ice cream scoop (run it under warm water between scoops) to get those perfect round scoops without fighting the freezer.
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