Mint Chocolate Chip Ice Cream Recipe
This Mint Chocolate Chip Ice Cream uses fresh mint, cream, sugar, and dark chocolate for a balanced, creamy dessert everyone will love.
Equipment
- Ice cream maker (with frozen bowl if required)
- Medium heavy-bottom saucepan
- Whisk
- Heatproof spatula
- Fine mesh strainer
- Mixing bowls (medium and large)
- Measuring cups and spoons.
- Kitchen thermometer
- Airtight freezer-safe container
- Sharp knife and cutting board (for chopping chocolate)
Ingredients
- 2 cups 480 ml heavy cream
- 1 cup 240 ml whole milk
- 1 cup 200 g granulated sugar
- 1/4 teaspoon fine sea salt
- 1 cup loosely packed fresh mint leaves about 20 g
- 5 large egg yolks
- 1/2 teaspoon pure mint extract optional, for stronger flavor
- 100 g dark chocolate 70% cocoa, finely chopped
Instructions
Step 1: Infuse the Mint
- In a medium saucepan, combine the heavy cream, whole milk, half of the sugar (1/2 cup), and the salt. Heat over medium until the mixture is steaming but not boiling.
- Add the fresh mint leaves. Gently press them down with a spoon. Remove from heat, cover, and let the mint steep for 20 minutes.
- This step builds real flavor. The warm dairy pulls out the oils from the mint leaves.
Step 2: Prepare the Egg Mixture
- In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until pale and slightly thick.
- Slowly pour a ladle of the warm mint cream into the yolks while whisking constantly. This tempers the eggs and prevents scrambling.
Step 3: Cook the Custard
- Strain the mint leaves out of the cream mixture and return the liquid to the saucepan.
- Pour the tempered egg mixture back into the pan. Cook over medium-low heat, stirring constantly with a spatula. The custard is ready when it thickens enough to coat the back of a spoon or reaches 82°C (180°F).
- Do not rush this. Gentle heat keeps it smooth.
Step 4: Chill
- Pour the custard into a clean bowl. If you want a stronger mint flavor, stir in the mint extract now.
- Cover with plastic wrap directly touching the surface and refrigerate for at least 4 hours, or overnight.
Step 5: Churn
- Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (about 25 minutes).
- When it reaches a soft-serve consistency, sprinkle in the finely chopped dark chocolate and let it mix in evenly.
Step 6: Freeze
- Transfer to an airtight container. Freeze for 2–3 hours until firm.
- Now your Mint Chocolate Chip Ice Cream is ready to scoop and enjoy.