Save to Pinterest I used to buy mint chip by the pint until one sweltering July afternoon when I realized my freezer was full of mediocre green ice cream that tasted more like toothpaste than dessert. I pulled out my old ice cream maker, grabbed fresh cream and real peppermint extract, and decided to see what homemade could do. The difference was startling. The mint tasted bright and clean, the chocolate shattered with each bite, and I finally understood why people get obsessed with making ice cream from scratch.
The first time I served this at a backyard dinner, my friend Sarah ate two bowls and asked if I'd started a side business. I hadnt, but I did start keeping a quart in the freezer for nights when nothing else would do. Theres something about the way the chocolate chips stay crisp against the cold mint custard that makes you slow down and actually taste each bite instead of mindlessly spooning your way to the bottom.
Ingredients
- Heavy cream and whole milk: The combination gives you richness without feeling too heavy, and the fat carries the mint flavor beautifully without letting it turn sharp.
- Granulated sugar: It sweetens and also helps keep the texture creamy by preventing ice crystals from forming too aggressively in the freezer.
- Egg yolks: These are what turn milk into custard, adding body and a silky mouthfeel that makes homemade ice cream taste luxurious.
- Peppermint extract: Use pure extract, not imitation, or youll end up with that fake minty taste that ruins everything.
- Vanilla extract: Just a touch rounds out the mint and keeps it from tasting one-dimensional.
- Green food coloring (optional): I skip it most of the time because I like the natural cream color, but a drop or two makes it look like the mint chip you remember from childhood.
- Semisweet chocolate chips: Mini chips distribute better, but chopped chocolate from a good bar gives you irregular shards that are even more satisfying to bite into.
Instructions
- Warm the Dairy Base:
- Combine the cream, milk, and half the sugar in a medium saucepan and heat over medium until you see steam rising and tiny bubbles forming at the edges. You want it hot but not boiling, or the eggs will scramble later.
- Whisk the Yolks:
- In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale yellow and thickens slightly. This step aerates the yolks and dissolves the sugar so your custard will be smooth.
- Temper the Eggs:
- Slowly drizzle about a cup of the hot cream into the yolks while whisking constantly to gently raise their temperature. If you dump it all in at once, youll have sweet scrambled eggs instead of custard.
- Cook the Custard:
- Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. It should reach 170 to 175 degrees, and you must not let it boil or it will curdle.
- Add the Flavorings:
- Remove from heat and stir in the peppermint extract, vanilla, and food coloring if youre using it. The mint smell will fill your kitchen and make you impatient to taste it.
- Strain and Chill:
- Pour the custard through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. Let it cool to room temperature, then cover and refrigerate for at least three hours or overnight so it gets completely cold.
- Churn and Add Chocolate:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturers instructions. In the last few minutes, add the chocolate chips so they get evenly mixed without sinking to the bottom.
- Freeze Until Firm:
- Transfer the soft ice cream to a freezer-safe container and freeze for two to four hours until its firm enough to scoop properly. The wait is hard, but worth it.
Save to Pinterest I remember scooping this into bowls on my porch one August evening, the sun finally dipping low enough to make the heat bearable. My neighbor wandered over with her dog and ended up staying for a bowl, and we sat there talking about nothing important while the ice cream melted just slightly at the edges. It wasnt a fancy moment, but it was one of those small perfect things that make summer feel like summer.
How to Make It Even Better
If you want a deeper mint flavor, steep a handful of fresh mint leaves in the milk and cream mixture before you heat it, then strain them out before adding the eggs. The flavor is more complex and herbal, less candy-like. I also love using dark chocolate instead of semisweet, especially if you like a little bitterness to balance the sweet mint. And if youre feeling ambitious, swirl in some homemade fudge sauce right before you freeze it for a mint chocolate ripple that makes every spoonful different.
Storage and Serving Tips
Homemade ice cream gets rock-hard in the freezer because it doesnt have the stabilizers commercial brands use. Let it sit on the counter for five to ten minutes before scooping, or youll bend your spoon trying to dig in. It keeps well for about two weeks in an airtight container, though in my house it rarely lasts that long. If it develops ice crystals on the surface, just scrape them off before serving.
What to Do If You Dont Have an Ice Cream Maker
You can still make this without a machine, though the texture wont be quite as creamy. Pour the chilled custard into a shallow pan and freeze it, stirring vigorously every 30 minutes for the first three hours to break up ice crystals. Its more work, but it absolutely works in a pinch.
- Make sure your freezer is set to its coldest setting so the ice cream firms up faster and stays smooth.
- Use a metal pan instead of plastic because it conducts cold better and speeds up freezing.
- Fold in the chocolate chips after the final stir so they dont sink to the bottom of the pan.
Save to Pinterest This ice cream has become my go-to for nights when I want something cold, sweet, and just a little bit special without leaving the house. I hope it becomes one of those recipes you come back to every summer, or whenever you need a reason to pull out the ice cream maker and remember why homemade is always worth the effort.
Recipe Questions & Answers
- → How do I achieve a strong mint flavor?
Steep fresh mint leaves in the cream and milk mixture before cooking, then strain to infuse a richer mint taste.
- → Can I use non-dairy milk alternatives?
Yes, coconut milk and coconut cream can substitute dairy for a dairy-free version, offering a slightly different texture and flavor.
- → What is the purpose of tempering the egg yolks?
Tempering slowly warms the yolks to prevent curdling when combined with hot cream, ensuring a smooth custard base.
- → Why is it important not to boil the custard?
Boiling can cause the custard to curdle or become grainy; gentle cooking thickens it to a smooth consistency.
- → When should the chocolate chips be added?
Add the chocolate chips towards the end of churning to evenly distribute them without melting.
- → How long should the mixture chill before churning?
Refrigerate the custard for at least 3 hours or overnight to allow proper cooling and flavor development.