Mint Chocolate Chip Ice (Print version)

A creamy frozen dessert with fresh mint flavor and rich chocolate pieces, ideal for warm weather enjoyment.

# What you'll need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Egg Mixture

03 - 4 large egg yolks
04 - 2/3 cup granulated sugar
05 - Pinch of salt

→ Flavorings

06 - 1 teaspoon pure peppermint extract
07 - 1/2 teaspoon pure vanilla extract
08 - 2-3 drops green food coloring (optional)

→ Chocolate

09 - 3.5 oz semisweet or dark chocolate, finely chopped

# How to make it:

01 - Heat the heavy cream and milk in a medium saucepan over medium heat until just steaming, taking care not to boil.
02 - Whisk together egg yolks, sugar, and salt in a separate bowl until pale and slightly thickened.
03 - Slowly pour approximately 1 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
04 - Pour the tempered yolk mixture back into the saucepan with the remaining cream.
05 - Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon (170-175°F), about 5-7 minutes.
06 - Remove from heat and stir in peppermint extract, vanilla extract, and food coloring if using.
07 - Pour the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
08 - Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
09 - During the final 2 minutes of churning, add the chopped chocolate so it disperses evenly throughout.
10 - Transfer the ice cream to a lidded container and freeze for at least 2 hours until firm before serving.

# Expert suggestions:

01 -
  • The homemade texture is nothing like store bought, its incredibly silky and smooth
  • Fresh peppermint hits different than artificial mint, its bright and real
  • You control the chocolate ratio, which means maximum chocolate in every bite
02 -
  • If your custard curdles even slightly, pour it through a sieve and it will still churn beautifully
  • The mixture must be thoroughly chilled before churning or youll end up with icy crystals
  • Chopping your own chocolate creates better texture pockets than pre made chips
03 -
  • Chill your ice cream canister in the freezer for 24 hours before using it
  • The custard is done cooking when it coats the back of a spoon and you can run a clean line through it

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