Save to Pinterest My grandmother kept mint in her garden that grew like it owned the place. We would pick handfuls on summer mornings and crush the leaves between our palms just to smell the intensity. This ice cream captures that same bright cooling punch but with the added comfort of cream and chocolate. The first batch I made turned a strange grayish green from fresh mint leaves but tasted like pure magic.
I made this for a Fourth of July party last summer when the temperature hit ninety degrees by noon. Everyone stood around the freezer watching the ice cream maker churn as if it were the most fascinating entertainment. My friend Sarah claimed she could eat the entire quart herself and I honestly believed she might try.
Ingredients
- Heavy cream: The foundation that carries all the flavor and creates that silky mouthfeel you cannot fake
- Whole milk: Lightens the mixture just enough so the texture stays scoopable straight from the freezer
- Granulated sugar: Dissolves into the base during heating and prevents those pesky ice crystals from forming
- Egg yolks: Transform the mixture from frozen cream into proper custard with rich body and velvet texture
- Peppermint extract: Use the pure stuff not imitation or you will taste the difference immediately
- Vanilla extract: Works in the background to round out the sharpness of the mint
- Chocolate chips: Mini chips distribute more evenly but chopped chunks create those incredible bittersweet pools
Instructions
- Heat the dairy base:
- Combine the cream milk and half the sugar in a saucepan and warm it until steam rises but bubbles never break the surface
- Prepare the yolks:
- Whisk the yolks with remaining sugar until they turn pale yellow and fall from the whisk in ribbons
- Temper like you mean it:
- Drizzle hot cream into the yolks while whisking furiously to prevent scrambled eggs
- Cook into custard:
- Return everything to the pot and stir over low heat until the mixture coats a spoon and leaves a clear line when you run your finger through it
- Infuse the mint:
- Stir in both extracts and food coloring if you want that classic green hue
- Strain and chill:
- Pour through a sieve to catch any cooked bits then refrigerate until the mixture is bone cold
- Churn to perfection:
- Freeze in your ice cream maker and toss in chocolate chips during the final minute of spinning
- Set the texture:
- Transfer to a container and freeze until firm enough to scoop but soft enough to serve
Save to Pinterest Now I keep a quart in the freezer throughout summer just in case anyone drops by unexpectedly. The best moment is always that first scoop when the chocolate chips still feel cold against your tongue and the mint wakes up your entire mouth.
Getting the Most Flavor
Fresh mint leaves steeped in the cream before you add the yolks creates a more complex herbal flavor that feels less like candy and more like a garden. I learned this after wondering why restaurant mint ice cream tasted so different from mine. Strain the leaves out thoroughly or you will have green flecks throughout.
Choosing Your Chocolate
High quality chocolate makes a massive difference because lower grade chips often waxy coatings resist freezing well. I chop a good dark chocolate bar into uneven pieces which creates those occasional bittersweet nuggets that surprise you. Milk chocolate works too but disappears into the sweetness rather than standing out.
Serving Suggestions
Let the container sit on the counter for five minutes before scooping to achieve that perfect consistency. A warm drizzle of fudge sauce on top creates a temperature contrast that feels almost unfair to your taste buds.
- Serve between two chocolate cookies for an instant ice cream sandwich
- Top with crushed peppermint candies during winter holidays
- Pair with a shot of hot espresso for an affogato situation
Save to Pinterest This recipe reminds me that some desserts are worth the extra effort and the waiting game. Nothing beats the sound of a spoon breaking through freshly churned ice cream on a hot afternoon.
Recipe FAQs
- → How can I intensify the mint flavor?
Steep fresh mint leaves in the dairy mixture before cooking, then strain out before combining with egg yolks for a more vibrant mint essence.
- → What type of chocolate chips work best?
High-quality semisweet chocolate chips add the ideal balance of sweetness and texture without overpowering the mint notes.
- → Can I make a dairy-free version?
Yes, substitute coconut milk and coconut cream for the dairy components to achieve a creamy texture without dairy.
- → Why is tempering the egg yolks important?
Tempering gradually incorporates hot dairy into yolks, preventing curdling and ensuring a smooth, creamy base.
- → How long should the mixture chill before churning?
Chill thoroughly for at least 3 hours or overnight to ensure the custard is cold and ready for proper churning.