Mint Chip Ice Cream
Dive into the cool, creamy delight of homemade Mint Chip Ice Cream—a luscious frozen dessert bursting with natural mint flavor from fresh mint leaves, perfectly paired with rich, velvety dark chocolate chips. This recipe takes the classic mint chocolate chip ice cream to new heights by infusing whole milk with fresh mint, creating an aromatic base that blends seamlessly with a smooth, custard-style mixture of egg yolks, heavy cream, and sugar. A touch of peppermint and vanilla extract adds depth and balance, while an ice cream maker churns it all into a dreamy texture. Perfect for warm days or as a year-round indulgence, this recipe delivers a refreshing, homemade twist on a beloved classic. Whether served in a cone, a bowl, or topped with your favorite garnish, this Mint Chip Ice Cream will quickly become a new favorite.
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Recipe Information
Ingredients
- 1 cup fresh mint leaves
- 1 cup whole milk
- 2 cups heavy cream
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 5 large egg yolks
- 0.75 cup dark chocolate chips
- 1 teaspoon peppermint extract
Instructions
In a medium saucepan, combine the whole milk and fresh mint leaves. Heat over medium heat until the mixture is hot but not boiling. Remove from heat, cover, and let steep for 20 minutes to infuse the mint flavor.
Strain the mint milk through a fine-mesh sieve into a bowl to remove the leaves, gently pressing to extract all the flavored milk. Discard the mint leaves.
Return the mint-infused milk to the saucepan and add the heavy cream. Heat on medium until hot but not boiling.
In a separate bowl, whisk together the granulated sugar, salt, and egg yolks until pale and thick. Gradually whisk in the hot mint cream mixture.
Pour the egg and cream mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens to coat the back of the spoon, about 8–10 minutes. Do not allow to boil.
Remove from heat and stir in the vanilla extract and peppermint extract.
Pour the custard through a sieve into a clean bowl to remove any cooked egg bits. Allow to cool to room temperature, then cover and chill thoroughly in the refrigerator, at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
During the last 5 minutes of churning, add the dark chocolate chips to evenly distribute them throughout the ice cream.
Transfer the ice cream to a lidded container and freeze until firm, about 2 hours.
Serve the mint chip ice cream in bowls or cones for a refreshing treat.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.9 g | 317% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 250.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1285 mg | 99% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
