Delight in the cool, creamy goodness of homemade mint chip ice cream. This recipe is a breeze to make and delivers that perfect balance of refreshing mint and rich chocolate chips. Let’s dive into making this summer favorite!
Why This Recipe Works
- Uses fresh mint leaves for a vibrant, natural flavor that outshines any extract.
- Incorporates a custard base for a luxuriously creamy texture that’s hard to resist.
- Balances the cool mint with the perfect amount of chocolate chips for a delightful contrast in every bite.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 cups fresh mint leaves, packed
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Equipment Needed
- Ice cream maker
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Plastic wrap
Instructions
Step 1: Infuse the Cream with Mint
In a medium saucepan, combine the heavy cream, milk, sugar, salt, and mint leaves. Heat over medium heat until the mixture is steaming but not boiling, about 5 minutes. Remove from heat, cover, and let steep for 1 hour to infuse the mint flavor.
Step 2: Prepare the Custard Base
After steeping, strain the mint leaves from the cream mixture and return the liquid to the saucepan. Reheat until steaming. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot cream mixture to temper the yolks, then return everything to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
Step 3: Chill the Mixture
Strain the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours, or overnight.
Step 4: Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. In the last 5 minutes of churning, add the chocolate chips.
Step 5: Freeze to Perfection
Transfer the churned ice cream to a freezer-safe container. Cover and freeze until firm, at least 4 hours. For the best texture, let it sit at room temperature for a few minutes before scooping.
Tips and Tricks
For an even more intense mint flavor, you can increase the steeping time up to 2 hours. If you’re in a hurry, you can speed up the chilling process by placing the custard in an ice bath before refrigerating. To prevent the chocolate chips from sinking to the bottom during churning, toss them in a little bit of flour or cocoa powder before adding them to the ice cream.
Recipe Variations
- Swap the chocolate chips for chopped dark chocolate for a richer flavor.
- Add a swirl of fudge sauce in the last few minutes of churning for a mint chocolate chip fudge ripple.
- Use peppermint extract instead of fresh mint for a stronger, more traditional mint flavor.
Frequently Asked Questions
Can I use dried mint instead of fresh?
While fresh mint is recommended for the best flavor, you can use dried mint in a pinch. Use about 1/4 cup of dried mint leaves, but be aware the flavor might not be as vibrant.
How long does homemade ice cream last in the freezer?
Homemade ice cream is best enjoyed within a week for optimal texture and flavor. After that, it may develop ice crystals or lose some of its creaminess.
Can I make this recipe without an ice cream maker?
Yes, you can make no-churn ice cream by folding whipped cream into the chilled custard before freezing. The texture will be slightly different but still delicious.
Summary
This mint chip ice cream recipe is a delightful way to enjoy a classic flavor with a homemade touch. Fresh mint and a custard base ensure a creamy, flavorful treat that’s perfect for any occasion.