Save on Pinterest There's something about making ice cream from scratch that feels like a small act of rebellion against the freezer aisle. I stumbled into this mint chocolate chip version on a sweltering afternoon when my kitchen was too hot to bake anything sensible, and I needed something cold that tasted like summer itself. The first spoonful—that creamy texture with the bright mint cutting through the richness and those little chocolate chip surprises—made me understand why people talk about homemade ice cream the way they do. It's not just cold; it's personal.
I made this for a Fourth of July gathering where my friend Sarah mentioned offhandedly that she'd never had homemade ice cream before, and I couldn't let that stand. Watching her face when she tasted it—that moment of surprise and quiet satisfaction—told me everything. She came back for seconds and thirds, and the bowl was scraped clean by the end of the night.
Ingredients
- Heavy cream and whole milk: This combination creates that luxurious mouthfeel; the cream is the soul of it, but the milk keeps it from being heavy.
- Granulated sugar: You're using it in two stages to build the custard properly, which helps create a smoother freeze.
- Egg yolks: These are what transform a simple cream mixture into proper custard with that silky texture that defines great ice cream.
- Peppermint and vanilla extracts: Both matter—the vanilla grounds the mint so it doesn't taste medicinal, a lesson I learned the hard way.
- Semisweet chocolate chips: These add texture and little bursts of richness; I prefer mini chips because they distribute more evenly.
Instructions
- Heat the cream base:
- Combine the cream, milk, and half your sugar in a saucepan and let it warm over medium heat until wisps of steam rise from the surface. You're not boiling it—just getting it hot enough to cook the egg yolks safely.
- Whisk the yolks:
- In a separate bowl, whisk the yolks with the remaining sugar until they're pale and slightly thickened, almost like they're holding tiny air bubbles. This takes longer than you'd think, but it matters.
- Temper the eggs:
- Slowly pour about a cup of the hot cream into your yolk mixture while whisking constantly—this is the moment where patience matters. You're bringing the eggs up to temperature gradually so they don't scramble.
- Cook the custard:
- Return everything to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and reaches 170–175°F. This is where the magic happens—the eggs thicken the cream into proper custard.
- Add the flavoring:
- Remove from heat and stir in both extracts and the green coloring if you're using it. The vanilla is essential here; it keeps the mint from tasting sharp or medicinal.
- Strain and chill:
- Pour everything through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg, then let it cool completely before covering and refrigerating for at least three hours or overnight.
- Churn:
- Follow your ice cream maker's instructions, then add the chocolate chips in the final moments of churning so they stay distinct and crunchy.
- Freeze until firm:
- Transfer to a container and freeze for another two to four hours until it reaches the texture you want—this patience at the end is what separates good ice cream from the kind that's too soft or grainy.
Save on Pinterest My neighbor came over one evening when a batch was just coming out of the freezer, and I watched her eyes light up when she saw it. She asked if I could make it for her daughter's birthday party, and suddenly this little experiment became something I was making for other people's joy, not just my own cravings.
Fresh Mint Intensity
If you want an even more pronounced mint flavor, steep a small handful of fresh mint leaves in the cream and milk mixture in step one, then strain them out before you add the hot cream to the eggs. It pushes the flavor into something almost herbaceous, less like candy and more like summer itself. I've done this when I've had fresh mint from the garden, and it tastes noticeably different—brighter somehow, less dependent on extract.
Playing with Chocolate
The chocolate chips are where you can get creative. Semisweet works beautifully because it's not too sweet against the mint, but dark chocolate creates a different vibe—more sophisticated, almost sophisticated. I once chopped up a really good dark chocolate bar instead of using chips, and the bigger pieces gave each spoonful an element of surprise. Quality matters here; cheap chocolate can make the whole thing taste waxy in comparison.
Serving and Keeping
This ice cream actually stays scoopable straight from the freezer longer than you'd expect, which is a gift when you're serving guests and don't want to wait around for it to soften. It keeps well for about a month in the freezer, though honestly it's usually gone long before that. A small scoop of something else—salted caramel, hot fudge, even a drizzle of honey—makes it feel even more special.
- Serve it in chilled bowls or glasses so it doesn't melt as fast.
- If it gets rock-hard in the freezer, let it sit on the counter for five minutes before scooping.
- A sprinkle of fleur de sel on top brings out the chocolate flavor in a way that feels a little luxurious.
Save on Pinterest Making ice cream from scratch is slower than a trip to the store, but it's the kind of slower that feels intentional and kind. There's something about serving something you made with your own hands that tastes better than anything else could.
Recipe Questions & Answers
- → How can I intensify the mint flavor?
Steep fresh mint leaves in the dairy mixture before combining with egg yolks, then strain for a stronger, natural mint aroma.
- → What is the purpose of tempering the egg yolks?
Tempering prevents curdling by gradually raising the egg yolks’ temperature, ensuring a smooth, creamy custard base.
- → Can this frozen dessert be made dairy-free?
Yes, substitute coconut milk and coconut cream for the dairy while maintaining a creamy texture and rich flavor.
- → When should the chocolate chips be added?
Add the chocolate chips during the last minutes of churning to keep their texture intact and evenly distributed.
- → Why is chilling the custard important before churning?
Chilling ensures the mixture is cold enough for smooth churning, improving texture and helping it freeze evenly.