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Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Homemade mint chocolate chip ice cream made with fresh mint and your choice of decadent dark or semi-sweet chocolate. Rich and creamy dessert with simple ingredients.
Ingredients:
  • A pinch of salt
  • 6 large egg yolks
  • 3 cups fresh spearmint leaves (not stems), rinsed, drained, packed
  • 1 cup milk
  • 2 cups heavy cream (divided, 1 cup and 1 cup)
  • 2/3 cup sugar
  • 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used
Instructions:
  • Infuse the mint leaves in 1 cup of milk and 1 cup of cream: Combine the mint leaves, milk, and cream in a heavy saucepan. Warm the mixture until steaming (avoid boiling), then remove from heat. Cover and let it rest for 30 minutes. Reheat until steaming again, remove from heat, and let sit for an additional 15 minutes.
  • Prepare an ice bath for the remaining cream: Place a medium-sized metal bowl with 1 cup of cream over a larger bowl filled with ice cubes. Place a mesh strainer on top and set aside while the mint is infusing.
  • Remove the mint leaves and squeeze out excess liquid: Using a rubber spatula in a sieve, strain the milk cream mixture into a separate bowl, pressing firmly to extract all the liquid. Return the mixture to the saucepan and stir in the sugar and salt. Heat until steaming, ensuring the sugar dissolves. Remove from heat.
  • Whisk the egg yolks in a bowl. Gradually whisk in the hot milk cream mixture to temper the yolks. Return the mixture to the saucepan.
  • Return the saucepan to medium heat on the stove. Stir the mixture constantly with a wooden spoon, ensuring to scrape the bottom, until it thickens enough to coat the back of the spoon smoothly when you run your finger through it. This process usually takes around 10 minutes.
  • Strain the custard into the cold cream in the ice bath and stir to combine, halting the cooking process.
  • Chill until cold: Refrigerate the mixture for at least a couple of hours, or place the bowl over an ice bath and stir until chilled (around 20 minutes).
  • Churn the mixture in your ice cream maker following the manufacturer's guidelines.
  • Fold in the finely chopped chocolate into the soft ice cream made in the ice cream maker.
  • Freeze in an airtight container for at least an hour, or preferably several hours. If frozen for more than a day, allow to sit at room temperature briefly to soften before serving. Enjoyed the dish? Please leave a rating and comment below!

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