Fresh mint infuses this Mint Chip Ice Cream with bright, crisp flavor. Filled with lots of chocolate, this classic ice cream is always a family favorite.
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Homemade ice cream is a regular treat in our house, and mint chocolate chip is a family favorite! With just a handful of ingredients, this mint chip ice cream is full of fresh flavor... and loads of chocolate.
Mint chip ice cream is all about bright, crisp mint flavor and fresh mint delivers that in this recipe. The chocolate is chopped for a variety of textures - some small shards combined with larger chunks.
If you love classic mint chocolate chunk, Mint Ice Cream with Andes and Junior Mints.
Ingredients
- Heavy cream, half-and-half, and egg yolks all contribute to the rich and creamy consistency.
- Fresh mint provides the crisp, cool flavor that we love in mint ice cream. Mint extract can be used in a pinch, but the flavor won't have the same "freshness".
- Dark chocolate provides a deep, rich flavor. Semi-sweet chocolate is a delicious option. Chocolate chips can also be used in place of chopped chocolate.
Step-by-step instructions
- Add the half-and-half, 1 ½ cups heavy cream, and sugar to a saucepan set over medium-low heat.
- Stir to dissolve the sugar. Add the fresh mint. Continue to heat slowly.
- Add the egg yolks to the remaining ½ cup heavy cream. Whisk to incorporate.
- Slowly add one ladle full of hot cream mixture to the egg yolk cream mixture, whisking constantly.
- Add the egg yolk mixture back to the saucepan, whisking constantly.
- Heat the mixture 3-5 minutes until slightly thickened. Be careful not to boil the mixture.
- Transfer the mixture to a heatproof bowl. Cover with plastic wrap, pressing the wrap down directly on top of the cream. Chill completely in the refrigerator.
- Strain the chilled cream mixture into the bowl of the ice cream maker. Churn until the mixture is the consistency of soft serve. This process takes about 40 minutes with my machine.
- Transfer the ice cream to a freezer-safe container and stir in the chopped chocolate.
- Freeze until firm, at least 4 hours.
Serving suggestions
Grab a bowl or a cone and start scooping! This mint chip ice cream is perfectly scrumptious on its own but if you want to take it to the next level, try:
- Layer a scoop - or two - between two chocolate chip cookies for the ultimate ice cream sandwich!
- Blend with milk for a delicious milkshake.
- Top with hot fudge for even more chocolatey goodness.
Expert Tips
- Temper the egg yolks to prevent the eggs from scrambling. To do this, slowly add a ladle full of the hot cream mixture to the egg yolk mixture, whisking constantly. This brings the egg yolk mixture up to temperature. Then, add the egg yolk mixture back to the hot mixture, whisking constantly.
- Strain the mixture to catch any bits of egg yolk that did not fully incorporate. This ensures a smooth ice cream.
- For stronger mint flavor, strain the ice cream base after chilling, right before churning. Alternatively, strain the warm cream mixture before chilling.
- If using a glass or metal container for storing the ice cream, place the container in the freezer while the ice cream churns. The cold dish will keep the ice cream cold when transferring it from the machine to the freezer.
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📖 Recipe Card
Fresh Mint Chip Ice Cream (Mint Chocolate Chunk)
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EQUIPMENT
Ingredients
- 2 cups half and half
- 2 cups heavy cream (divided)
- ¾ cup granulated sugar
- 1 large handful fresh mint
- 2 large egg yolks
- 6 ounces bittersweet chocolate baking bar (chopped, note 2)
Instructions
- In a saucepan set over medium-low heat, add half-and-half, 1 ½ cups heavy cream, and sugar. Stir to dissolve the sugar.
- Add the fresh mint to steep in the cream mixture while it heats.
- Meanwhile, whisk the egg yolks into the remaining ½ cup heavy cream.
- When the cream mixture is hot, ladle some of the hot cream into the egg yolk mixture, whisking constantly.
- Slowly add the egg yolk mixture to the hot cream mixture stirring constantly. Heat over medium heat until slightly thickened. Be careful not to boil the cream.
- Transfer the mixture to a heatproof bowl. Cover with plastic wrap, pressing the wrap down directly on top of the cream. Refrigerate until completely cool.
- Using a mesh strainer, strain the chilled mixture into the bowl of the ice cream maker. Churn until the mixture resembles the consistency of soft serve.
- Transfer to a freezer-safe container and stir in the chopped chocolate. Freeze until firm, at least 4 hours.
Notes
- Yields 1 ½ quarts.
- Semi-sweet chocolate can be used. Chocolate chips can also be used.
- Temper the egg yolk mixture to prevent the eggs from scrambling. To do this, slowly add a ladle full of the hot cream mixture to the egg yolk mixture, whisking constantly. This brings the egg yolk mixture up to temperature. Then, add the egg yolk mixture back to the hot mixture, whisking constantly.
- Strain the mixture to catch any bits of egg yolk that did not fully incorporate. This ensures a smooth ice cream.
- For stronger mint flavor, strain the ice cream base after chilling, right before churning. Alternatively, strain the warm cream mixture before chilling.
- If using a glass or metal container for storing the ice cream, place the container in the freezer while the ice cream churns. The cold dish will keep the ice cream cold when transferring it from the machine to the freezer.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Author's note: This post was originally published in June 2018 and has been updated.
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