Mint Chocolate Chip Ice Cream
A creamy, custard-based mint chocolate chip ice cream made from scratch with real ingredients. Smooth, balanced, and nostalgic without the artificial taste.
Servings: 1 Quart
Equipment
- 1 Ice cream maker I used the Ice Cream Bowl attachment for the Kitchenaid
- 1 Saucepan
- 1 Fine mesh sieve
- 1 Mixing Bowls
Ingredients
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream
- ¾ cup (150 g) granulated sugar, divided
- ¼ teaspoon fine sea salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½–¾ Tsp peppermint extract to taste
- Natural green food colouring (a few drops) optional
- ¾-1 cup 100–150 g chocolate chunks, chopped
Instructions
- In a saucepan, combine milk, heavy cream, ½ cup sugar, and salt. Heat over medium until steaming, not boiling.
- In a bowl, whisk egg yolks with remaining ¼ cup sugar until slightly thickened.
- Slowly pour the warm cream mixture into the yolks while whisking constantly.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 170–175°F (77–80°C) or coats the back of a spoon.
- Strain into a clean bowl. Stir in vanilla extract, peppermint extract, and food colouring (if using).
- Cover and refrigerate for at least 4 hours or overnight, until completely cold.
- Churn in an ice cream maker until it reaches a soft-serve consistency (about 20–25 minutes).
- Add chopped chocolate during the last few minutes of churning.
- Transfer to a container and freeze for 4–6 hours, until firm and scoopable.
Notes
Start with ½ teaspoon peppermint extract and adjust to taste.
The base should taste slightly stronger before freezing.
Finely chopped chocolate creates soft shards instead of hard chunks.
Do not overheat the custard, or it may curdle
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