St. Patricks Mint Chocolate Chip (Print version)

A creamy mint and chocolate chip frozen dessert ideal for festive St. Patricks Day occasions.

# What you'll need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/4 teaspoon fine sea salt

→ Flavorings

06 - 1 1/2 teaspoons pure peppermint extract
07 - 1/2 teaspoon pure vanilla extract
08 - Green food coloring (optional, a few drops)

→ Chocolate

09 - 3/4 cup semisweet or dark chocolate chips, chopped

# How to make it:

01 - Combine the heavy cream, milk, and half of the sugar in a medium saucepan. Heat over medium heat until just steaming, not boiling.
02 - Whisk together egg yolks, remaining sugar, and salt in a separate bowl until pale and thick.
03 - Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
04 - Gradually whisk the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C).
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring (if using).
06 - Pour the custard through a fine mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
07 - Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
08 - In the last few minutes of churning, add chopped chocolate chips.
09 - Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm.

# Expert suggestions:

01 -
  • The peppermint extract cuts through the rich creaminess for a perfectly balanced flavor
  • Homemade texture puts store bought versions to shame, seriously
  • You control the food coloring situation, from festive green to au naturel
02 -
  • Do not rush the chilling step, warm custard churns into grainy disappointing ice cream
  • Overcooking the custard means you will taste the eggs, and not in a good way
  • The ice cream will be softer straight from the machine, give it that final freeze for the best texture
03 -
  • Chill your ice cream canister in the freezer for 24 hours before churning
  • Let the ice cream sit on the counter for 5 minutes before scooping for perfect consistency

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