Homemade Mint Chocolate Chip Ice Cream
User Reviews
4.5
Homemade Mint Chocolate Chip Ice Cream
Description
This ice cream recipe starts by warming heavy cream, whole milk, sugar, and salt until the sugar dissolves. The warm mixture is tempered into beaten egg yolks, then cooked gently to thicken into a custard that coats a spatula near 170°F. Straining ensures smoothness before chilling thoroughly.
Mint and vanilla extracts are added to the cooled custard, along with optional green food coloring for visual effect. Churning in an ice cream maker incorporates air and freezes the mixture to a scoopable consistency. Adding dark chocolate chips before completing the churn distributes chocolate pieces throughout.
The result is a creamy ice cream with balanced flavors of cool mint and chocolate texture. The recipe includes options to adjust extract types and chocolate varieties, making it adaptable. Proper chilling and storage with plastic wrap on the surface prevent ice crystals for maintaining smooth texture. It pairs well with additional toppings like whipped cream or hot fudge.
Practical tips include halving peppermint extract quantity if using it instead of plain mint extract and details on different chocolate types and storage methods to keep the ice cream fresh and enjoyable.
Ingredients
- 2 cups heavy cream divided
- 1½ cups milk whole
- ¾ cup granulated sugar
- Pinch salt
- 4 egg yolk
- 1 teaspoon vanilla extract
- 1½ teaspoons mint extract
- 3 green food coloring optional, drops
- ½ cup dark chocolate chips
Instructions
- Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.
- Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker's directions, adding the chocolate chips during the last 5 minutes of churning. Store in the freezer and eat within 2 weeks for freshest and best-tasting ice cream.
Notes
- Any type of chocolate (dark, semisweet, or milk) can be used or omitted according to preference.
- If using peppermint extract instead of mint extract, reduce the amount by half to avoid overpowering flavor.
- Press plastic wrap directly on the ice cream surface before storing to reduce ice crystals and maintain texture.
- Store in a shallow, flat container placed at the back of the freezer for best freezing consistency.
- Suggested toppings include sprinkles, homemade whipped cream, magic shell, or hot fudge sauce for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(½ cup) servings (1 quart)
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 92mg | 31% |
| Sodium | 29mg | 1% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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