Mint Chocolate Chip Ice

Last July, my kitchen reached 90 degrees and I refused to turn on the oven. Instead, I dug out my ice cream maker and decided mint chocolate chip would save us all from the heatwave. The first batch disappeared before it even fully hardened in the freezer. Now it's my go-to whenever summer feels relentless.

I made this for a dinner party last summer and served it in simple glass bowls. Everyone went quiet for a full minute, just the sound of spoons clinking against glass. Two friends asked for the recipe before they even finished their servings.

Ingredients

• Heavy cream: Provides the rich base that prevents ice crystals from forming during freezing
• Whole milk: Balances the richness while still contributing to the creamy texture
• Egg yolks: Essential for the custard base that gives homemade ice cream its velvety mouthfeel
• Granulated sugar: Not just for sweetness but also for lowering the freezing point for better scoopability
• Salt: A tiny pinch enhances and brightens the mint flavor
• Peppermint extract: Pure extract gives the cleanest, brightest mint flavor without artificial aftertaste
• Vanilla extract: Rounds out the sharpness of mint and adds depth
• Semisweet or dark chocolate: Finely chopped creates those perfect flecks throughout each scoop

Instructions

Heat the dairy:

Combine heavy cream and milk in a medium saucepan over medium heat, watching carefully until you see steam rising but no bubbles

Prepare the yolks:

Whisk egg yolks, sugar, and salt in a separate bowl until the mixture turns pale yellow and slightly thickened

Temper the eggs:

Slowly pour about one cup of the hot cream into the yolks while whisking continuously to prevent cooking the eggs

Combine everything:

Pour the warmed yolk mixture back into the saucepan with the remaining cream

Cook the custard:

Stir constantly over low heat with a wooden spoon until the mixture coats the back of the spoon, around 5 to 7 minutes

Add the flavor:

Remove from heat immediately and stir in both extracts along with food coloring if you're using it

Strain and chill:

Pour the custard through a fine mesh sieve into a clean bowl, then refrigerate covered for at least 4 hours

Churn the base:

Freeze the chilled custard in your ice cream maker following the manufacturer's directions

Add the chocolate:

Sprinkle in the chopped chocolate during the final 2 minutes of churning so it distributes evenly

Set the ice cream:

Transfer to a freezer container and freeze for at least 2 hours until firm enough to scoop

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My niece claimed she didn't like mint ice cream until she tried this one. She asked if I could make it for her birthday instead of cake. Watching her scrape the bowl clean made every minute of stirring custard worth it.

Getting the Right Consistency

The difference between grainy and silky ice cream comes down to patience during the custard stage. Keep the heat low and stir without stopping. When the mixture coats the back of your spoon and you can run your finger through it without the line filling back in, it's done.

Choosing Your Chocolate

I've found that chopping chocolate by hand creates more varied, satisfying flecks than using store-bought chips. The irregular pieces distribute differently throughout the ice cream, giving every bite a slightly different experience.

Making It Your Own

Sometimes I skip the green food coloring entirely and love how the chocolate flecks look against the pale ivory base. Other times, infusing fresh mint leaves in the warm milk for 30 minutes before straining creates an even more complex flavor profile.

• Try adding the chocolate pieces in two stages for more even distribution
• Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture
• Store a piece of parchment paper directly on the surface to prevent ice crystals

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There's something deeply satisfying about pulling a container of homemade ice cream from the freezer. It never lasts long in my house, and that feels like the best kind of success.

Recipe FAQs

→ What is the best chocolate to use?

High-quality semisweet or dark chocolate finely chopped provides optimal texture and flavor. Avoid overly sweet or low-cocoa chocolates to maintain balance.

→ How can I enhance the mint flavor naturally?

Steeping fresh mint leaves in warm milk for about 30 minutes before straining intensifies the natural mint notes without overpowering.

→ Can this be made dairy-free?

Yes, substituting coconut milk and using dairy-free chocolate yields a creamy, mint-infused frozen treat suitable for dairy-free diets.

→ What is the purpose of tempering the egg yolks?

Tempering gently raises yolk temperature, preventing curdling and ensuring a smooth, rich custard base essential for creamy texture.

→ How long should the mixture chill before churning?

Refrigerate the custard for at least 4 hours until thoroughly chilled. This ensures proper thickening and better texture when churned.