Mint Chocolate Chip Waffle (Print version)
A creamy mint chocolate chip dessert served atop crisp golden waffles with rich chocolate chips.
# What you'll need:
→ Mint Chocolate Chip Ice Cream
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/8 tsp fine sea salt
05 - 5 large egg yolks
06 - 1 1/2 tsp pure peppermint extract
07 - 2-3 drops green food coloring (optional)
08 - 3/4 cup semisweet chocolate chips, chopped if desired
→ Waffles
09 - 1 3/4 cups all-purpose flour
10 - 2 tbsp granulated sugar
11 - 2 tsp baking powder
12 - 1/2 tsp baking soda
13 - 1/2 tsp salt
14 - 2 large eggs
15 - 1 3/4 cups whole milk
16 - 1/2 cup unsalted butter, melted and slightly cooled
17 - 1 tsp vanilla extract
# How to make it:
01 - Combine heavy cream, milk, sugar, and salt in a medium saucepan. Heat over medium until sugar dissolves and mixture is hot but not boiling.
02 - Whisk egg yolks in a separate bowl. Slowly pour about 1/2 cup hot cream mixture into yolks while whisking constantly. Gradually whisk tempered yolks back into saucepan.
03 - Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (approximately 170°F).
04 - Remove from heat. Stir in peppermint extract and food coloring if using. Strain through fine sieve into clean bowl. Cool to room temperature, then refrigerate at least 4 hours or overnight.
05 - Churn chilled mixture in ice cream maker according to manufacturer's instructions. Add chocolate chips during final minutes. Transfer to container and freeze until firm.
06 - Preheat waffle iron. Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl.
07 - Whisk eggs, milk, melted butter, and vanilla in separate bowl. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
08 - Lightly grease waffle iron. Pour batter into iron and cook according to manufacturer's instructions until golden and crisp. Repeat with remaining batter.
09 - Place warm waffle on each plate. Top generously with scoops of mint chocolate chip ice cream. Garnish with extra chocolate chips or fresh mint if desired.
# Expert suggestions:
01 -
- That moment when cold ice cream hits a warm waffle and starts melting into all the crispy crevices is basically dessert magic
- Homemade mint extract means you control exactly how fresh and bright the flavor shines through
02 -
- Never rush the chilling step or your ice cream will form icy crystals instead of staying smooth
- Overcooking the custard base creates scrambled eggs, so pull it off heat the moment it thickens
03 -
- Chill your ice cream canister in the freezer for at least 24 hours before churning
- Let the ice cream soften for five minutes before scooping for the perfect texture