Mint Chocolate Chip Ice Cream (Printable Version)

A creamy frozen treat blending fresh mint flavor with crunchy chocolate chips for a refreshing experience.

# What You'll Need:

→ 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 (mini or chopped)

# How to Make It:

01 - Combine heavy cream, whole milk, and half the sugar in a medium saucepan. Heat over medium heat until steaming but not boiling.
02 - In a separate bowl, whisk together egg yolks and remaining sugar until pale and slightly thickened.
03 - Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper them, stirring constantly.
04 - Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly until custard thickens and coats the back of a wooden spoon (approximately 77–80°C or 170–175°F). Do not boil.
05 - Remove from heat. Stir in peppermint extract, vanilla extract, and green food coloring if using.
06 - Pour the 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 the manufacturer's instructions. Add chocolate chips in the final minutes of churning.
08 - Transfer the churned mixture to a lidded container and freeze until firm, approximately 2 to 4 hours before serving.

# Expert Tips:

01 -
  • The fresh peppermint flavor tastes nothing like artificial mint, it's actually herbaceous and sophisticated.
  • Homemade ice cream has this impossibly silky texture store-bought versions can't touch.
  • Making this feels like you're doing something impressive, but it's honestly just patience and a good ice cream maker.
02 -
  • Don't skip the chilling step; warm custard churns into something grainy and disappointing, but chilled custard becomes that dream texture.
  • If you want an even more intense mint flavor, steep fresh mint leaves in the cream mixture before heating, then strain them out—it's worth the extra step.
03 -
  • Keep your ice cream maker bowl in the freezer for at least twenty-four hours before churning; a properly frozen bowl is non-negotiable.
  • If your ice cream isn't setting up in the maker after thirty minutes, your base might not be cold enough—pop it back in the fridge for another hour.
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