Mint Chip Ice Cream
Recipe SummaryHomemade mint chip ice cream is a refreshing, creamy dessert that blends the cool flavor of fresh mint with the crunch of chocolate chips. This easy-to-follow recipe lets you create an indulgent treat that’s perfect for warm days or any time you're craving a minty, chocolatey delight. Made from scratch with fresh ingredients, this ice cream is rich, flavorful, and customizable to suit your preferences.
Equipment
- Ice Cream Maker – 1 (required for churning)
- Saucepan – 1 (for heating cream and milk)
- Mixing Bowls – 2 (for mixing ingredients)
- Whisk – 1 (for blending egg yolks and sugar)
- Fine-Mesh Strainer – 1 (to strain out mint leaves)
- Thermometer (optional, for checking temperature)
- Spatula – 1 (for stirring custard)
Ingredients
- 2 cups – Heavy Cream
- 1 cup – Whole Milk
- 1 cup – Fresh Mint Leaves about 15-20 leaves
- 3/4 cup – Granulated Sugar
- 5 – Egg Yolks
- 1 teaspoon – Pure Vanilla Extract
- 1 cup – Semi-Sweet Chocolate Chips or chopped chocolate
- Optional – Green Food Coloring a few drops for vibrant color
Instructions
Infuse the Mint Flavor
- In a medium saucepan, combine the heavy cream, whole milk, and fresh mint leaves. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally, then remove from heat once hot. Cover and let the mint steep for 15-20 minutes.
Prepare the Custard
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened. Gradually pour about 1/2 cup of the hot cream and milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Cook the Custard
- Slowly pour the egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Heat over low heat, and cook, stirring frequently, until the custard thickens and coats the back of the spoon (about 170°F/77°C). Be careful not to let it boil.
Strain the Custard
- Once the custard has thickened, strain it through a fine-mesh sieve to remove the mint leaves. Let the custard cool slightly at room temperature before placing it in the refrigerator to chill for at least 2 hours, or overnight for best results.
Churn the Ice Cream
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes. In the final minutes of churning, add the chocolate chips (or chopped chocolate).
Freeze and Serve
- Transfer the churned ice cream to an airtight container and freeze for at least 3-4 hours, or until firm enough to scoop. Serve in bowls, cones, or as part of a sundae. Enjoy!
Notes
- Mint Leaves: Fresh mint will give you the best flavor. If fresh mint is unavailable, peppermint extract can be used, but the flavor will be more intense, so use only 1 to 1.5 teaspoons.
- Custard Texture: If you prefer a lighter custard, you can reduce the number of egg yolks or skip them altogether for a simpler ice cream base.
- Storage: Store homemade ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes to soften before scooping if it becomes too hard.
- Food Coloring: Adding a few drops of green food coloring is optional but can make your ice cream look more vibrant and visually appealing.
- Churning: Don’t overchurn your ice cream; stop when it reaches a soft-serve consistency to prevent it from becoming too icy.