Mint Chocolate Chip Ice Cream
This Homemade Mint Chocolate Chip Ice Cream uses a combination of fresh mint and extract, for a complex depth of flavor, and homemade fudgy chocolate chunks. This custard-style recipe is a traditional ice cream recipe and does require an ice cream machine to freeze it.
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 12:20
- Yield: about 3 pints
- Category: Ice Cream
- Method: Traditonally Churned
Ingredients
For Mint Ice Cream Base:
- 2 cups (455 grams) heavy cream
- 1½ cups (340 grams) whole milk, divided
- 1 cup lightly packed mint leaves (about 5-7 sprigs)
- 2 large eggs
- ¾ cup (150 grams) granulated sugar
- ¼ teaspoon coarse kosher salt (see note)
- 1 teaspoon mint or peppermint extract
For Chocolate Chunks:
- 1 cup (115 grams) coarsely chopped dark or milk chocolate
- 2-3 tablespoons water, plus more as needed (see note)
- ¼ teaspoon coarse kosher salt
Instructions
- In a heavy-bottomed medium pot, heat the cream, 1 cup of the milk and the mint leaves over medium heat, stirring frequently, until steaming. Remove the pot from the heat, cover the pot and let the mint steep for 15 minutes.
- Meanwhile, set up an ice bath by filling a large metal bowl with ice and a splash of water.
- In a separate medium metal bowl, whisk together the eggs, sugar, salt, and remaining ½ cup of milk until well combined.
- Remove the mint from the pot using a slotted spoon, pressing on the mint briefly to squeeze out some of the cream. Discard the mint.
- Slowly whisk in about ½ cup of the hot cream mixture into the egg mixture. Repeat this process 3 more times.
- Then, while stirring constantly, return the tempered egg mixture back to the pot with the remaining cream mixture. Rinse out the bowl and place it inside the large bowl to complete the ice bath set-up.
- Stir in the mint extract to the custard base. Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a fine-mesh strainer into the inner bowl of the prepared ice bath.
- Cool the custard in the ice bath to room temperature, stirring occasionally.
- Meanwhile, make the chocolate chunks: Line a rimmed baking sheet with parchment paper. Wash and dry the pot you used to cook the custard, fill it with an inch of water, and heat it over medium heat until simmering. Add the chopped chocolate, water, and salt to a medium metal bowl and set it over the pot. Cook, stirring frequently, until fully melted. Transfer the chocolate mixture to the parchment-lined baking sheet and spread into a thin, even layer. Transfer to the freezer and chill until frozen. Chop or break into pieces and keep frozen until ready to use.
- Once the custard has reached room temperature, chill it thoroughly in the refrigerator until at least 40ºF, preferably overnight.
- Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency, then add in the chocolate chunks.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
If you need to freeze your ice cream canister, make sure to do so 24 hours before you plan to spin your ice cream.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Place a wet towel underneath your bowl of eggs and sugar to stop the bowl from dancing around on the countertop while whisking.
The amount of water you add in will vary depending on the cacoa percentage of your chocolate. The higher the cacao percentage, the more water you'll need: for chocolate up to 60%, start with 2 tablespoons; for 66% to 72%, use 3 tablespoons. Add only as much water as you need, to not dilute it's flavor. Also, don't skip the added salt called for in the recipe, it really helps send the flavor of the chunks over the edge.
Mint Chocolate Chip Ice Cream is best consumed within a week, but will last for several in the freezer.
Find it online: https://everydaypie.com/mint-chocolate-chip-ice-cream/