Mint Chocolate Chip Ice Cream

We are definitely into the heat of summer now.  We have had a few days of 90 degree temperatures and my wife decided that we should make some ice cream to get some relief from the heat.  Since it was her request, I thought I should make her favorite flavor, mint chocolate chip.  I even got some help this time from my daughter.  She hasn’t been in the kitchen with me as much lately, but she decided this was the recipe to get back in there.  I think that was probably just because it was ice cream.  If I told her I was making liver and onions, I have a feeling she would have run away screaming.

I used a similar approach to the ice cream recipe as I have used in the past.  This is really more of a frozen custard than a true ice cream.  I think that makes a nice rich and creamy dessert.  When it came time to add the mint, this was my daughter’s biggest contribution to the recipe.  She wanted to measure and add it herself.  I was aiming for just a 1/2 teaspoon, but she was not so careful in measuring and adding.  I think we ended up with somewhere in the neighborhood of 3/4 to 1 teaspoon.  It was a little extra minty, but not so much as to be overpowering.  So in the end, I decided 3/4 tsp is probably just about the right amount.

Now, I know what you are thinking.  This doesn’t look like mint ice cream, it’s not green!  That’s true, I did not add anything green to the recipe.  But if you really must have it green, you can always add some food coloring.

Mint Chocolate Chip Ice Cream

  • 1 pint heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 eggs + 2 yolks beaten
  • 3/4 tsp mint extract
  • 1 cup mini chocolate chips

Mix the sugar with the eggs and egg yolks in a large bowl. Put the cream, milk, and mint extract in a sauce pan on the stove and heat just to a boil. Temper the eggs by adding just a bit of the hot cream/milk to the bowl and mixing (that way they won’t just turn into scrambled eggs when you add them to the pan). Add the egg mixture to the cream/milk and stir. Gently heat while stirring until it coats the back of a spoon then remove from the heat and put into a bowl. Place a layer of plastic wrap directly on top of the custard so it does not form a skin and refrigerate overnight.

Follow the directions for your ice cream maker and adjust these directions as necessary. Take the custard out of the fridge just when you are ready. Turn on your ice cream maker, add the custard, and let it run for 20 minutes or so. When there is just a couple minutes left, add in the chocolate chips.  When it is done, the custard should have increased in volume and become the consistency of soft serve ice cream.  Transfer the ice cream to an airtight container and put it in the freezer for at least a few hours to harden…or you could eat it right away if you just can’t wait.

You may also like...

Add your own blog ingredients (comments)

Social media & sharing icons powered by UltimatelySocial

Enjoy this blog? Please spread the word :)