Mint chocolate chip ice cream is a beloved classic and making it yourself takes to a whole new level!
Course Dessert
Cuisine American
Prep Time 1 hourhr
Cook Time 10 minutesmins
Freeze Time 2 hourshrs
Total Time 3 hourshrs10 minutesmins
Servings 12servings
Calories 275
Author Annalise Sandberg
Ingredients
2cupsheavy whipping cream(500 ml)
1small bunch fresh mint
1 1/2cupswhole milk(375 ml)
3/4cupsugar(150 grams)
4large egg yolks
1/2teaspoonmint extract, optional
Green food coloring, optional
3ozbittersweet chocolate(85 grams), chopped or use chips
1tablespoon coconut oil or vegetable oil
Instructions
Warm the heavy cream in a small saucepan over medium-low heat until steaming. Do not boil. Remove from heat, add mint, and cover. Let sit at room temperature for at least 2 hours. If desired, you can chill in the fridge overnight.
Strain to remove mint.
In a medium bowl, whisk together the egg yolks and set aside.
Combine the whole milk and sugar in a saucepan over medium-low heat, stirring occasionally to dissolve the sugar. Heat until steaming, do not boil.
Slowly add the milk mixture to egg yolks in a small steady stream, while whisking constantly. Once the mixture is completely combined, return it to the saucepan and place over medium heat.
Cook mixture until thickened, stirring constantly. You want the mixture to coat the back of a spoon.
Remove from heat and pass through a strainer to catch any bits of cooked egg. Stir in heavy cream, mint extract and food coloring, if using. Cover and chill completely in the fridge, at least 3 hours or preferably overnight.
Freeze ice cream in an ice cream machine according to manufacturer's instructions.
In a heatproof bowl, melt the chocolate and oil in 1 minute intervals until smooth (see Notes).
During the last 5 minutes of churning, use a spoon to drizzle the melted chocolate into the ice cream machine. It should harden immediately.
Transfer the ice cream to a bowl or ice cream cream container and freeze for an additional 1-2 hours to harden.
Notes
NOTES:
If desired, omit the bunch of mint, skip steps 1 and 2, and increase mint extract to 1 1/2 teaspoons.
If desired, skip step 9 and instead add chopped chocolate directly to ice cream during last 5 minutes of churning.