Mint Chip Ice Cream

Dark chocolate chips and real mint make this ice cream a winner!

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Servings: 6

Prep Time: 00:35

Cook Time: 00:00

Main Ingredients

5 egg yolks

2 cups heavy cream

1 cup whole milk

1/3 cup granulated sugar

3 - 5 1/2 cup mint leaves, tightly packed, reserve for ice cream

1/2 cup dark chocolate chips, chopped

green food coloring, optional


1Whisk egg yolks lightly in a measuring cup or medium bowl, set aside.

2Add cream, milk, sugar and mint leaves to a medium saucepan. Set over low heat for about 20 minutes, stirring occasionally.

3Raise heat to medium low, and watch for steam to rise from the milk mixture. The temperature should be around 140°F.

4Use a ladle to add 1 1/2 - 2 cups of the milk mixture to the egg yolks. Try to avoid getting mint leaves in the yolks, as it just gets in the way! Whisk constantly to temper the eggs.

5Add the egg-milk mixture back to the saucepan, and stir constantly. When the mixture reaches 150° F, or the mixture leaves a line on the back of a wooden spoon when you draw your finger through it, the ice cream base is ready.

6Strain the liquid into a clean bowl. Press down on the mint leaves to extract any extra mint oil into the ice cream base. If you are using food coloring, add it in here, to make a green of your liking.

7Allow the base mixture to cool to room temperature, then refrigderate for 4 hours to over night.

8When ready to make ice cream, finely chop the reserved mint leaves. Stir the mint leaves into the ice cream base mixture.

9Add the mixture to the ice cream freezer bowl, and process according to the manufacturer's directions-- for me, this takes about 20 minutes. During the last 2 - 3 minutes, add the chopped dark chocolate chips to distribute evenly.

10Scoop the ice cream into a freezer-safe container, and freeze for a few more hours in your freezer for a harder consistency. It's also good right from the ice-cream maker!

Additional Notes

Notes: You can add up to 1 tsp of peppermint extract if you want a stronger mint flavor, I liked mine with just the half-cup of mint leaves. You could also steep the mint leaves for longer, but then it tends to get a slight bitter taste.

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