Description
A creamy homemade mint chocolate chip ice cream made with a custard base, flavored with peppermint extract, and mixed with rich chocolate pieces for a refreshing and indulgent frozen dessert.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 4 large egg yolks
- 1/2 cup dark chocolate chips or chopped dark chocolate
- Pinch of salt
- Few drops natural green food coloring (optional)
Instructions
- In a saucepan, heat heavy cream, whole milk, and half the sugar over medium heat until steaming (do not boil).
- Whisk egg yolks with remaining sugar until pale and slightly thickened.
- Slowly temper the egg yolks by adding a small amount of warm cream mixture while whisking continuously.
- Gradually combine all of the cream mixture with the egg yolks.
- Return mixture to saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract, peppermint extract, and salt.
- Add food coloring if desired and mix well.
- Strain mixture through a fine mesh sieve into a clean bowl.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Churn in an ice cream maker according to instructions.
- Add chocolate chips during the last few minutes of churning.
- Freeze for 2–3 hours before serving.
Notes
- For stronger mint flavor, increase peppermint extract gradually.
- Fresh mint leaves can be steeped in the cream for a natural flavor.
- Do not skip chilling the base before churning for best texture.
- Use dark chocolate for best flavor balance.
- Let ice cream soften for 5–10 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned / Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 45 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 180 mg
