Mint Chocolate Chip Ice Cream
This homemade Mint Chocolate Chip Ice Cream is a creamy, refreshing dessert that perfectly balances the cool taste of fresh mint with the rich, crunchy texture of chocolate chips. Made with simple ingredients, it’s a fun and rewarding treat to make at home, providing a creamy texture and customizable sweetness. Whether you're looking for a special treat for a party or a delicious dessert to enjoy at home, this recipe will quickly become a family favorite.
Equipment
- Ice Cream Maker: 1 (necessary for churning the mixture)
- Medium Saucepan: 1 (for heating the cream, milk, and mint leaves)
- Mixing Bowls: 2 (for separating ingredients and combining)
- Fine Mesh Strainer or Cheesecloth: 1 (to strain the mint leaves)
- Whisk: 1 (for mixing egg yolks, if making a custard base)
- Spatula: 1 (for stirring in chocolate chips)
- Measuring Cups and Spoons: 1 set (for accurately measuring ingredients)
- Freezer-Safe Container: 1 (for storing the ice cream while it hardens)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- ¾ cup 150 g Granulated Sugar
- 1 cup packed Fresh Mint Leaves
- 1 tsp Vanilla Extract
- ½ cup 90 g Chocolate Chips or Chopped Chocolate
- Pinch of Salt
- 4 Egg Yolks optional, for custard base
Instructions
- Infuse the Mint Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until it starts to steam. Add the fresh mint leaves and let them steep for 10 minutes. Remove the saucepan from the heat and strain out the mint leaves using a fine mesh strainer.
- Make the Custard (Optional): If you're using a custard base, whisk the egg yolks in a separate bowl. Slowly pour in a small amount of the warm cream mixture to temper the eggs. Gradually add the egg mixture back into the saucepan with the remaining cream, and cook over low heat, stirring constantly until it thickens and coats the back of the spoon (about 5-7 minutes). Remove from heat.
- Cool the Mixture: Allow the mixture to cool completely. You can speed this up by placing the mixture in the fridge for 2-3 hours, or overnight.
- Churn the Ice Cream: Once cooled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
- Add Chocolate Chips: During the last few minutes of churning, add the chocolate chips or chopped chocolate.
- Freeze the Ice Cream: Transfer the ice cream to a freezer-safe container and cover. Freeze for at least 4 hours or until firm.
- Serve and Enjoy: Scoop the ice cream into bowls or cones, and enjoy your homemade mint chocolate chip ice cream!
Notes
- Custard Option: If you prefer a richer, creamier ice cream, consider using the egg yolks to make a custard base. It adds depth of flavor and a velvety texture.
- Mint Extract: If you’re short on fresh mint, mint extract can be used instead. Start with about 1 teaspoon and adjust to your taste.
- Chocolate: For a more decadent ice cream, you can use dark chocolate or mix in chocolate chunks for added texture.
- Storage: Homemade ice cream is best within 2-3 weeks. Store it in an airtight container in the freezer to maintain its texture and flavor.
- Alcohol Tip: Adding a tablespoon of vodka or another spirit (like mint liqueur) can help keep the ice cream from becoming too hard after freezing, as it lowers the freezing point slightly.