This classic dessert combines the cool essence of mint with dark chocolate chunks, delivering a rich and creamy treat that’s perfect for summer or any time of year. Ditch the store-bought versions and embark on a culinary adventure with your family, creating your own ice cream masterpieces using a simple ice cream maker. It’s a fun project, especially during the summer break!
The Refreshing Charm of Mint Chip Ice Cream
Few desserts can rival the refreshing allure of Mint Chip Ice Cream. The addition of peppermint extract infuses a cooling sensation into the ice cream, while the dark chocolate chunks contribute a deep, natural cocoa flavor. To complete the experience, a touch of green food coloring adds a festive hue, making Homemade Mint Chocolate Chip Ice Cream a delightful choice for St. Patrick’s Day celebrations, akin to a Shamrock Shake.
While preparing this Mint Chip Ice Cream recipe, feel free to incorporate your favorite mix-ins, but exercise restraint. Stick to about 1 cup of total mix-ins to avoid overwhelming the ice cream base. Enhance the flavor further with delectable toppings such as Hot Fudge, melted chocolate, crushed nuts, or Whipped Cream, creating a sundae worthy of an ice cream shop.
Ice Cream-Making Tips
- Cream and Milk Base: Begin by separating the egg yolks and whisking them until well-combined and frothy in a medium bowl. In a saucepan over medium heat, combine sugar, heavy cream, whole milk, vanilla extract, peppermint extract, and salt. Whisk the mixture continuously until it simmers, then reduce the heat to low.
- Tempering the Eggs: Transfer ½ cup of the mixture to the egg yolks in a slow, thin stream while whisking continuously. Gradually pour the entire egg and milk mixture back into the pot, whisking continuously. Cook the mixture on low for 8-10 minutes until it thickens, taking care not to let it boil to prevent scalding the milk.
- Chill: Turn off the heat and pour the cream into a heatproof bowl. Cover it and refrigerate for 2 hours.
- Final Touch: Remove the chilled cream from the fridge and whisk in green food coloring to achieve the desired mint color. Fold in the chocolate chunks and pour the cream into the ice cream maker. Freeze for 3 hours before serving.
- Flavor Options: The beauty of this Mint Chip Ice Cream recipe lies in its versatility. Use the same base to create your favorite ice cream flavors. Simply replace the mint extract with other flavors like almond extract, strawberry extract, espresso powder, raspberry, or lemon juice.
- Chocolate Mint Ice Cream: For a twist, mix in 2 tablespoons of unsweetened cocoa powder when adding the mint extract.
- Chocolate Chips: While dark chocolate and cool mint are an ideal match, you can experiment with different chocolate varieties such as semisweet chocolate chips, milk chocolate chips, or white chocolate chips.
- Mint Cookies n’ Cream: Elevate your ice cream by folding in ½ cup of quartered Oreo cookies for a delectable Mint Cookies n’ Cream Chocolate Chip Ice Cream. Pro tip: Wait until the ice cream has set for about an hour before adding the cookies to prevent them from becoming too soggy or sinking to the bottom.
How to Store
- Serve: Homemade Mint Chocolate Chip Ice Cream should be served promptly, as it tends to melt quickly. Avoid leaving it out for more than an hour.
- Store: To store your Chocolate Mint Ice Cream, place it in an airtight container in the freezer for up to 2 months. For added freshness, insert a sheet of plastic wrap between the lid and container to prevent moisture accumulation.
- 4 large egg yolks, lightly beaten
- 3/4 cup sugar
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/4 teaspoon salt
- 3-4 drops green food coloring
- 6 ounces dark chocolate, chopped
- Whisk the eggs thoroughly in a medium bowl.
- In a medium saucepan over medium heat, add the remaining sugar, heavy cream, whole milk, vanilla bean paste, and salt.
- Continuously whisk the mixture until it comes to a simmer, then reduce the heat to low.
- Gradually add ½ cup of the vanilla bean mixture to the egg yolks in a slow, thin stream while whisking briskly (do not stop whisking).
- Slowly pour the entire egg and milk mixture back into the pot, whisking continuously.
- Cook the mixture on low for 8-10 minutes until the cream thickens, being careful not to let it boil, as this can scald the milk.
- Turn off the heat and pour the cream into a metal or heatproof bowl.
- Allow the cream to cool completely, then refrigerate it (covered) for 2 hours.
- Whisk food coloring into the custard.
- Stir in the chocolate chunks.
- Add the custard to your ice cream maker (according to the machine’s instructions) and freeze for at least 3 hours to allow it to harden before serving.