Green Mint Chocolate Chip (Printable)
Creamy mint ice cream blended with fresh mint and chocolate chips for a cool, refreshing dessert.
# What You'll Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 5 large egg yolks
→ Mint Flavoring & Color
06 - 1 cup fresh mint leaves, packed (or 2 teaspoons pure peppermint extract)
07 - 1/2 teaspoon pure vanilla extract
08 - 2–3 drops green food coloring (optional)
→ Chocolate Chips
09 - 3/4 cup semisweet or dark chocolate, finely chopped (or mini chocolate chips)
# How to Make It:
01 - Combine milk, 1 cup cream, sugar, and salt in a medium saucepan. Heat over medium heat until steaming but not boiling.
02 - Remove from heat, add mint leaves, cover, and steep for 1 hour to extract maximum flavor.
03 - Strain out mint leaves, pressing firmly to extract all liquid. Rewarm the mixture if needed before proceeding.
04 - Whisk egg yolks in a bowl. Gradually pour warm milk mixture into yolks while whisking constantly to prevent curdling.
05 - Return mixture to saucepan and cook over medium-low heat, stirring constantly, until thickened and coating the back of a spoon (170–175°F). Do not boil.
06 - Remove from heat and stir in remaining 1 cup cream, vanilla extract, and food coloring if using.
07 - Pour through fine-mesh sieve into clean bowl. Cool to room temperature, then refrigerate covered for at least 4 hours or overnight until thoroughly chilled.
08 - Churn chilled custard in ice cream maker according to manufacturer instructions. Add chopped chocolate or chips when nearly done, churning just until evenly distributed.
09 - Transfer to lidded container and freeze for at least 2 hours until firm.
10 - Let stand at room temperature for 5 minutes before scooping for optimal texture.
# Expert Advice:
01 -
- The fresh mint infusion creates an authentic herbaceous flavor that store bought versions can never match
- This recipe strikes that perfect balance between creamy richness and refreshing lightness
02 -
- Never rush the chilling step, warm custard freezes into grainy ice cream every time
- The custard must reach at least 170 degrees to properly thicken, but never let it boil
03 -
- Place your storage container in the freezer while churning so the ice cream stays cold during transfer
- Press plastic wrap directly onto the custard surface while chilling to prevent a skin from forming