Mint Chocolate Chip Ice

My youngest brother turned our kitchen into a science lab the summer he discovered homemade ice cream. We went through gallons of cream, dozens of eggs, and more flavor experiments than I care to count. The mint chocolate chip batch was the breakthrough moment. Something about that cool clean mint hitting your tongue followed by pockets of melted chocolate made everyone pause midconversation and ask for seconds.

I made this for a July fourth barbecue that stretched late into firefly season. People kept wandering back to the freezer not for another burger but for another scoop of that green flecked perfection. My neighbor asked if Id start selling pints on the weekend.

Ingredients

• 2 cups heavy cream: This creates the rich foundation that keeps the ice cream creamy even after days in the freezer
• 1 cup whole milk: Balances the heaviness of the cream so the texture stays light and scoopable
• 3/4 cup granulated sugar: Just enough sweetness to let the mint shine through without becoming cloying
• 4 large egg yolks: The secret to restaurant quality texture these emulsify everything into velvety smoothness
• 1 1/2 teaspoons pure peppermint extract: Go for the good stuff here imitation extract leaves a strange aftertaste that lingers
• 1/2 teaspoon pure vanilla extract: Rounds out the sharp peppermint with warm floral notes
• 3/4 cup semisweet chocolate chips: Mini chips distribute more evenly but chopped bar chocolate creates those satisfying irregular shards

Instructions

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Heat the dairy base:

Combine the heavy cream milk and half the sugar in a medium saucepan over medium heat. Watch for steam rising from the surface and tiny bubbles forming around the edges but never let it come to a boil.

Prepare the egg yolks:

Whisk the yolks with remaining sugar in a separate bowl until the mixture turns pale yellow and falls from the whisk in thick ribbons.

Temper the eggs:

Ladle about one cup of the hot cream into the yolks while whisking furiously. This gradual warming prevents the eggs from scrambling and keeps your custard silky smooth.

Cook the custard:

Pour everything back into the saucepan and cook over low heat stirring constantly with a wooden spoon. The custard is ready when it coats the back of the spoon and you can run a finger through it leaving a clean line that holds its shape.

Add the flavorings:

Remove from heat immediately and stir in both extracts along with food coloring if you want that classic mint green look.

Chill completely:

Pour the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate for at least 3 hours or overnight until thoroughly cold.

Churn the ice cream:

Freeze according to your ice cream makers instructions then add the chocolate chips during the final minute of churning so they distribute evenly without breaking down.

Freeze until firm:

Transfer to a freezer safe container and let it firm up for 2 to 4 hours before scooping.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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That summer my brother started experimenting with add ins. We tried crushed candy canes chopped Andes mints even swirls of fudge sauce. But the classic version always won the blind taste tests.

Getting The Most Mint Flavor

For the deepest mint taste steep a handful of fresh mint leaves in the hot cream mixture for 20 minutes before making the custard. Strain them out well and proceed with the recipe. The extract still provides the main flavor but this infusion adds layers that taste garden fresh.

Preventing Ice Crystals

Press a piece of plastic wrap directly onto the surface of the custard before refrigerating. This prevents a skin from forming and keeps ice crystals from forming on the surface. Also let your ice cream sit on the counter for 5 minutes before scooping for the softest texture.

Storage And Serving

Homemade ice cream lasts about two weeks in the freezer before ice crystals start to develop. Store it in the back of the freezer where the temperature stays most constant. For the best scoop use a ice cream scoop warmed under hot water and rotate the container as you scoop.

• Warm your scoop in hot water between every few scoops
• Let the container sit out for 5 minutes before serving
• Press parchment paper onto the surface before replacing the lid

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Somehow this always tastes better eaten from paper bowls on the back porch while the fireflies start blinking above the grass.

Questions & Answers

→ How do you achieve a strong mint flavor?

Steeping fresh mint leaves in the milk and cream before heating enhances the mint essence without overpowering the creamy base.

→ Can the texture be adjusted?

Yes, careful cooking of the custard base and proper chilling before churning ensure a smooth, creamy texture with a balanced firmness.

→ What chocolate type works best?

High-quality semisweet chocolate chips provide a pleasant crunch and rich contrast to the refreshing mint and creamy base.

→ How is the custard base prepared?

Egg yolks are tempered with warm cream mixture, then gently heated to thicken without boiling, producing a rich and stable base.

→ Are there alternatives for dairy?

Yes, coconut milk and coconut cream can replace dairy for a dairy-free version, maintaining the creamy texture and flavor balance.