Learn to make your own mint chocolate chip ice cream. A fresh mint taste and all-natural ingredients mean this mint chip will be the best mint ice cream you'll ever make.
Prep Time5 minutesmins
Cook Time15 minutesmins
Cooling/Freezing6 hourshrs
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: mint chip ice cream, mint chocolate ice cream, mint ice cream
Put the egg yolks in a heat-proof bowl, and whisk until well-combined.
6 egg yolks, room temperature
In a medium-sized pot, combine whole milk, sugar, and mint leaves over medium heat until the sugar has dissolved. You really want to "bruise" the mint up to release the oils.
1 1/4 cups whole milk, 3/4 cup sugar
Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the bowl with the mixed egg yolks, whisking very quickly the whole time.
Slowly add the egg/milk mixture to the pot, whisking rapidly to incorporate. Cook for an additional 1-2 minutes, making sure to not let the mixture boil.
Pour the contents of the pot through the sieve. Add the heavy cream to the mixture in the bowl, and stir well. Put the bowl in the fridge for 6 hours, or until completely cold.
2 cups heavy cream
With your ice cream maker running, add the base to the machine, and churn until it starts to thicken.
Sprinkle in the chopped chocolate and churn until the mixture starts to resemble ice cream.
1/2 cup chopped chocolate or mini chocolate chips
Remove the ice cream from the machine and put it in a freezer-proof container.
Press a piece of plastic wrap on top of the ice cream, and then put a lid on and store in the freezer for 3-5 hours before serving.
Notes
No fresh mint? Add 1-2 tsp of mint extract to the mixture after it has chilled, but before you put it in the ice cream machine. Taste the base and add more mint if needed.