This flawless, refreshingly cool, creamy and luxuriously minty chocolate chip ice cream is a dream come true.
Mint Chocolate Chip Ice Cream
We're big fans of Mint Chocolate Chip Ice Cream around here. Especially my husband Mike. Like big time. So needless to say he was very excited when I whipped up some homemade.
A handy feature of this recipe is not needing actual real mint leaves. Yes, this recipe uses extract instead which, yes I know, is not the real thing, but we prefer it this way for its evenness and bright, predictable character. You can use real mint leaves here though I have not tested it and can’t say for sure how much you’d need.
Only a few ingredients and you've got freshly made ice cream! Bonus is there are no creepy chemicals.
It’s perfect. The balance between the mint, a dash of vanilla, the right amount of sugar, just rich enough, the pops of chocolate punching through….it is in fact flawless.
Mint Chocolate Chip Ice Cream
- 2 cups heavy cream
- 1 cup whole milk or any sans skim
- 2/3 cup sugar
- 1/4 teaspoon kosher salt
- 3 large egg yolks
- 1 1/2 teaspoons mint extract
- 1/2 teaspoon vanilla extract
- 6 oz. mini chocolate chips half of a 12 oz. bag, or your preference of chocolate
- Ensure the ice cream canister has been frozen for 24 hours prior to making this recipe or as directed by the manufacturer.
- Set up an ice bath (a large bowl filled with ice and a bit of water with another clean, dry, empty bowl set within the ice) and pour 1 cup of the heavy cream into a medium bowl.
- Combine the remaining 1 cup of cream and the milk in a saucepan over medium-low heat.
- In a small bowl or large measuring cup, whisk the sugar with the salt and egg yolks until airy and pale in color.
- Once the cream/milk combination is emitting steam (avoid boiling), temper the yolks with the sugar by adding a slow stream of liquid while whisking constantly. Add about half of the warmed liquid total then pour the warmed mix into the saucepan.
- Raise the heat to about medium and whisk constantly until the custard has thickened, about 5-10 minutes depending on the heat. Dip the back of a spoon in the custard, pull a finger through it, and if it doesn’t move to fill the void, it’s ready.
- Strain the tempered mixture through a fine-mesh sieve into the chilled cream sitting in the ice bath. Cover the custard with plastic wrap directly on the surface of the liquid and set aside to cool. To speed things, the ice bath with the custard atop can be set in the refrigerator. Alternately, skip the ice bath and chill in the refrigerator for several hours or overnight.
- Once the custard has chilled, add the mint and vanilla extracts then churn in an ice cream maker following the manufacturer’s instructions.
- When the ice cream is just about done churning, add the mini chocolate chips. Scoop the ice cream into a freezer safe container, cover, and freeze until firm, about 4-6 hours.
- Be sure to swing by The Bake Dept blog for extra tips and details about this recipe!