Mint Chocolate Chip Delight

The first time I made mint chocolate chip ice cream, I stood in my tiny kitchen with a hand-me-down ice cream maker, watching the paddle turn through the pale green custard like magic. My roommate kept opening the freezer every five minutes, asking if it was ready yet, until finally we both just ate it soft and straight from the machine with two spoons.

Last summer I made this for a backyard barbecue, and my friends cousin who swore she hated mint chocolate chip ice cream went back for thirds. She said she realized shed only ever had the store bought kind with artificial flavors, and now completely understands what all the fuss is about.

Ingredients

• Heavy cream and whole milk: The combination creates that perfectly rich, creamy base that commercial ice cream achieves with stabilizers and additives
• Egg yolks: These are what transform the mixture from sweetened milk into an actual custard with that luxurious velvety mouthfeel
• Granulated sugar: Not just for sweetness, sugar also lowers the freezing point so your ice cream stays scoopable instead of turning into a solid block
• Pure peppermint extract: A little goes a long way, so resist the urge to add more or youll end up with something that tastes like toothpaste
• Fine chopped semisweet or dark chocolate: The chop size matters, aim for pieces no larger than a chocolate chip so they distribute evenly throughout

Instructions

Warm the dairy base:

Heat the heavy cream and milk in a medium saucepan over medium heat until you see steam rising but before it reaches a boil, stirring occasionally to prevent a skin from forming

Prepare the egg mixture:

While the dairy heats, whisk together egg yolks, sugar, and salt in a heatproof bowl until the mixture turns pale yellow and slightly thickened, about 2 minutes

Temper the eggs:

Slowly pour about one cup of the hot cream into the yolks while whisking constantly, then gradually return this mixture to the saucepan

Cook the custard:

Stir constantly over low heat with a wooden spoon until the mixture thickens enough to coat the back of the spoon, usually 5 to 7 minutes

Add flavor and chill:

Remove from heat and stir in peppermint extract, vanilla, and food coloring if using, then strain through a fine mesh sieve into a clean bowl

Chill thoroughly:

Cover the surface of the custard with plastic wrap to prevent a skin from forming, then refrigerate for at least 4 hours or overnight

Churn the ice cream:

Freeze in your ice cream maker according to the manufacturers instructions, adding chopped chocolate during the final 2 minutes of churning

Freeze until firm:

Transfer to a freezer safe container and freeze for at least 2 hours to reach scoopable consistency

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My grandmother once told me that ice cream tastes better when you make it yourself because of the patience required. I think shes right, something about the hours of waiting makes that first taste absolutely perfect.

Choosing Your Chocolate

The chocolate you choose makes or breaks this recipe. Bar chocolate chopped by hand creates those irregular shards that commercial ice cream never seems to get right. I have found that a good quality semisweet or bittersweet chocolate balances the mint perfectly without overwhelming the delicate custard base.

The Natural Mint Option

If you want to avoid extract entirely, steep fresh mint leaves in the warm milk for 30 minutes before proceeding with the recipe. The result is a more subtle, herbal flavor that tastes like a garden in July. Just remember to strain thoroughly or you will have little green flecks that are not chocolate.

Serving Suggestions

This ice cream shines with minimal accompaniment but I love it in a waffle cone with a drizzle of hot fudge. It also makes an incredible affogato when paired with strong espresso, the bitterness cutting through the creaminess in the most beautiful way.

• Let the ice cream sit on the counter for 5 minutes before scooping for the best texture
• Store a piece of parchment paper directly on the surface to prevent freezer burn
• Homemade ice cream is best within the first week but rarely lasts that long

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There is something deeply satisfying about pulling a container of homemade ice cream from the freezer, knowing exactly what went into it and the simple joy it will bring.

Recipe FAQs

→ How can I enhance the mint flavor naturally?

Infuse fresh mint leaves in warm milk for about 30 minutes before straining to deepen the mint aroma.

→ What type of chocolate works best for the mix-ins?

Semisweet or dark chocolate finely chopped offers a balanced sweetness and rich flavor that complements the mint.

→ How do I prevent the custard from curdling during cooking?

Cook over low heat while stirring constantly and remove once the mixture thickens enough to coat the spoon.

→ Is it possible to make this dessert dairy-free?

Substitute coconut milk for dairy and use dairy-free chocolate for a suitable alternative without sacrificing texture.

→ What chilling times are recommended before churning?

Cool the custard to room temperature, then refrigerate for at least 4 hours or overnight for best results.