Homemade Mint Chocolate Chip Ice Cream
Servings: 8
Calories: 368kcal
There's nothing much better than homemade ice cream. This mint chocolate chip truly rivals even the best ice cream shoppe in town. Be sure to get fresh mint and top-notch chocolate. And, to put it over the top, make ice cream cookie sandwiches with our Double Chocolate Chip Cookies.
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Ingredients
- 1½ cups whole milk divided
- 1½ cups heavy cream divided
- ⅔ cup sugar divided
- 1 cup mint leaves fresh
- 4 egg yolks
- ½ teaspoon vanilla extract
- 0.3 fl oz green food coloring optional
- 4 oz semisweet chocolate roughly chopped
- 2 teaspoon canola oil
Instructions
- In a medium-sized saucepan, combine 1 cup of the milk, 1 cup of the heavy cream, ⅓ cup of the sugar, and the mint leaves. Heat over medium heat and simmer, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar has dissolved, about 5 to 8 minutes. Do not let it come to a boil.1½ cups whole milk, 1½ cups heavy cream, ⅔ cup sugar, 1 cup mint leaves
- Remove the cream mixture from the heat and let stand for 15 to 20 minutes.
- In a bowl, whisk together the egg yolks, the remaining ½ cup milk, the remaining ½ cup heavy cream, the remaining ⅓ cup sugar, and the vanilla extract until well blended.4 egg yolks, ½ teaspoon vanilla extract
- Return the cream/mint mixture back to medium heat until bubbles begin to form around the edges, about 4 to 5 minutes. Remove from the heat. Whisk the egg yolk mixture and begin slowly pouring the hot cream mixture into it. When almost all of the hot liquid has been added, slowly pour the warmed yolk mixture back into the saucepan, whisking constantly. Place the saucepan over medium heat and cook, stirring often, until the custard is thick enough to coat the back of the spoon, about 4 to 5 minutes.
- Strain the custard through a sieve into a medium-sized clean bowl, gently pressing the liquid through the sieve and leaving any solids in the sieve. Place the bowl into another large bowl. Carefully add ice water around the bowl with the custard and let it cool for 30 to 40 minutes. Stir in the food coloring until fully combined. Place a piece of plastic wrap over the surface of the custard and another piece of plastic over the top of the bowl. Chill in the refrigerator for 3 to 24 hours.0.3 fl oz green food coloring
- Melt the chocolate in a double boiler or in a pan over gently simmering water on the stove. Set aside to cool.4 oz semisweet chocolate
- Pour the custard into your ice cream maker and churn until the custard reaches the consistency of thick whipped cream.
- Stir the canola oil into the cooled, melted chocolate. During the last few minutes of churning, drizzle the chocolate mixture into the ice cream maker and continue to churn until small slivers of chocolate form.2 teaspoon canola oil
- Transfer to a plastic freezer container, cover, and freeze until firm, 4 hours, or up to 3 days.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Vegetable-based, non-dye food coloring can be found in the baking section of most well-stocked supermarkets. Check the label.
For best results, allow the ice cream to freeze in the freezer for 8 to 10 hours. For easy scooping, let the ice cream set out on the counter for 10 to 15 minutes before serving.
The ice cream will keep in the freezer for several weeks.
Nutrition
Calories: 368kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 37mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1106IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg