Mint Chocolate Chip Delight (Printable Version)

A creamy frozen treat combining fresh mint flavor with crunchy chocolate chips, perfect for hot days.

# What You Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Egg Base

04 - 4 large egg yolks

→ Flavorings

05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - Optional: a few drops green food coloring

→ Add-Ins

08 - 3/4 cup semisweet chocolate chips, mini or chopped

# How to Make It:

01 - Combine heavy cream, whole milk, and half the sugar in a medium saucepan. Heat over medium heat until steaming without boiling.
02 - In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
03 - Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
04 - Return the tempered yolk mixture to the saucepan. Cook over low heat stirring constantly with a wooden spoon until custard thickens and coats the back of the spoon, reaching 170–175°F. Avoid boiling.
05 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if using.
06 - Strain the mixture through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
07 - Process the chilled custard in an ice cream maker following manufacturer's instructions. Add the chocolate chips during the last minutes of churning.
08 - Transfer the churned ice cream to a lidded container and freeze for 2 to 4 hours until firm before serving.

# Expert Advice:

01 -
  • The mint flavor is bright and natural, not that artificial toothpaste taste you sometimes get from store versions.
  • You control the sweetness and the amount of chocolate, so every batch can be exactly how you like it.
  • It's surprisingly forgiving once you get the hang of tempering eggs, and the texture stays creamy for days in the freezer.
02 -
  • The custard temperature matters, if it doesn't reach 170°F (77°C), it won't thicken properly, but if it boils, you'll have sweet mint scrambled eggs.
  • Chilling the custard completely before churning is not optional, warm custard won't freeze properly in the machine and you'll end up with a soupy mess.
  • Don't add the chocolate chips too early or they'll sink to the bottom, wait until the very end of churning when the ice cream is thick enough to hold them suspended.
03 -
  • Keep a thermometer clipped to the side of your saucepan when making the custard, it takes the guesswork out and you'll never overcook it again.
  • Chill your ice cream container in the freezer before you fill it, the colder it is when the ice cream goes in, the faster it firms up and the better the texture stays.
  • If you don't have an ice cream maker, you can still make this, pour the custard into a shallow pan and freeze it, stirring vigorously every 30 minutes until it's thick and creamy.
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