Mint Chocolate Chip Ice Cream
Mint chocolate chip ice cream is easy to make at home, even for novices! This mint ice cream recipe uses fresh, everyday ingredients including real mint and your choice of semi-sweet or dark chocolate for a rich and creamy dessert.
Why Use Fresh Mint
Tip: Add Alcohol for Best Texture
The Best Types of Mint and Mint Extract
The Best Chocolate for This Ice Cream
Mint Chocolate Chip Ice Cream
Ingredients
2 cups heavy cream
1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
2 cup fresh mint leaves, chopped
6 large egg yolks
1 teaspoon mint extract
6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used
Method
In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture starts to steam.
Remove the pan from the heat and stir in the chopped mint leaves. Cover and let steep for 1 hour.
Step 3:
After an hour, strain the mixture through a fine-mesh sieve into a clean saucepan, pressing down on the mint leaves to extract as much liquid as possible.
Step 4:
In a separate bowl, whisk the egg yolks until pale yellow. Slowly pour in the mint-infused cream mixture, whisking constantly, to temper the eggs.
Step 5:
Pour the mixture back into the saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Step 6:
Remove the pan from the heat and stir in the mint extract.
Step 7:
Let the mixture cool to room temperature, then cover and chill in the refrigerator for at least 2 hours, or overnight.
Step 8:
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Step 9:
In the last minute of churning, add the chopped chocolate and mix until evenly distributed.
Step 10:
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
Additional Tips:
- Using fresh mint in this recipe will give the ice cream a more vibrant and authentic mint flavor compared to using mint extract alone.
- Adding a small amount of alcohol (such as vodka or rum) to the ice cream base can help prevent it from freezing too hard and result in a creamier texture.
- The best types of mint to use for this recipe are spearmint or peppermint. For mint extract, make sure to use a high-quality brand.
- For the chocolate, use a dark chocolate with at least 70% cocoa solids for the best flavor and texture.
| NUTRITION FACTS(PER SERVING) | ||
|---|---|---|
| 463 | CALORIES | |
| 33g | FAT | |
| 34g | CARBS | |
| 9g | PROTEIN | |
| Ingredient | Serving size | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|---|
| Heavy cream | 1 cup (240 ml) | 821 | 88 | 6 | 5 |
| Whole milk | 1 cup (240 ml) | 149 | 8 | 12 | 8 |
| Granulated sugar | 1 cup | 774 | 0 | 200 | 0 |
| Salt | 1 pinch | 0 | 0 | 0 | 0 |
| Fresh mint leaves | 2 cups | 10 | 0 | 2 | 1 |
| Egg yolks | 6 yolks | 358 | 30 | 5 | 18 |
| Mint extract | 1 tsp | 0 | 0 | 0 | 0 |
| Dark chocolate (70% cocoa) | 4 ounces | 560 | 43 | 38 | 6 |
Note: These values are approximate and may vary depending on the specific brands and measurements used.
See More: Chocolate Banana Bread Recipe
