Mint Chocolate Chip Ice Cream (Printable)

Creamy, cool mint dessert with rich chocolate pieces, ideal for warm weather enjoyment.

# What You Need:

→ Dairy

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

→ Egg Mixture

03 - 4 large egg yolks
04 - 2/3 cup granulated sugar
05 - Pinch of salt

→ Flavorings

06 - 1 teaspoon pure peppermint extract
07 - 1/2 teaspoon pure vanilla extract
08 - 2-3 drops green food coloring (optional)

→ Chocolate

09 - 3.5 oz semisweet or dark chocolate, finely chopped

# How To Make:

01 - Combine heavy cream and whole milk in a medium saucepan. Heat over medium heat until just steaming, ensuring the mixture does not reach a boil.
02 - Whisk together egg yolks, granulated sugar, and salt in a separate bowl until the mixture appears pale and achieves slightly thickened consistency.
03 - Gradually pour approximately 1 cup of the hot cream mixture into the egg yolks while whisking continuously. This tempering process prevents the eggs from scrambling.
04 - Return the tempered egg mixture to the saucepan with the remaining hot cream, stirring to incorporate fully.
05 - Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170-175°F). This process typically takes 5-7 minutes.
06 - Remove from heat and stir in peppermint extract, vanilla extract, and food coloring if desired, until fully incorporated.
07 - Pour the custard through a fine mesh sieve into a clean bowl. Allow to reach room temperature, then cover and refrigerate for at least 4 hours until completely chilled.
08 - Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.
09 - During the final 2 minutes of churning, add the finely chopped chocolate to allow even distribution throughout the ice cream.
10 - Transfer the churned ice cream to a freezer-safe container with a lid. Freeze for at least 2 hours until firm before serving.

# Expert Tips:

01 -
  • The balance of cool mint and rich chocolate feels like an old fashioned soda fountain treat without leaving your kitchen
  • Homemade texture puts store bought versions to shame, silky smooth with chocolate that actually stays suspended instead of sinking to the bottom
  • Once you master the custard technique you can make almost any flavor your heart desires
02 -
  • Tempering the eggs slowly and constantly whisking is the difference between silky custard and sweet scrambled eggs
  • The custard must chill completely before churning or your ice cream will have icy crystals regardless of how perfect your technique was
  • Chopping your own chocolate creates those satisfying irregular flecks that commercial chocolate chips can never replicate
03 -
  • If your custard curdles slightly, pour it through the sieve and whisk vigorously before chilling and most people will never notice the difference
  • Chilling your ice cream container in the freezer beforehand helps the final product set faster and prevents melting during transfer

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