Green Mint Chocolate Chip (Printable version)

A creamy, cooling mint dessert studded with chocolate chips and naturally green for summer delight.

# What you'll need:

→ Dairy Base

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweetener

03 - ¾ cup granulated sugar

→ Eggs

04 - 4 large egg yolks

→ Flavorings

05 - 1½ teaspoons pure peppermint extract
06 - ¼ teaspoon vanilla extract
07 - ¼ teaspoon natural green food coloring (optional)

→ Chocolate

08 - ¾ cup semisweet or dark chocolate chips, chopped

# Directions:

01 - Combine heavy cream, whole milk, and half of the sugar in a medium saucepan. Heat over medium heat until the mixture just begins to steam, avoiding a boil.
02 - Whisk egg yolks with the remaining sugar in a mixing bowl until the mixture becomes pale and slightly thickened in texture.
03 - Gradually pour approximately 1 cup of the hot milk mixture into the egg yolks while whisking continuously to prevent curdling and temper the eggs.
04 - Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon, reaching 170–175°F.
05 - Remove from heat immediately. Stir in peppermint extract, vanilla extract, and green food coloring until fully incorporated throughout the custard.
06 - Pour the custard through a fine mesh sieve into a clean bowl to eliminate any cooked egg bits. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours until thoroughly chilled.
07 - Process the chilled custard in an ice cream maker according to manufacturer instructions. Add the chopped chocolate chips during the final 2-3 minutes of churning.
08 - Transfer the churned ice cream to a freezer-safe container. Freeze for a minimum of 2 hours until firm enough to scoop.
09 - Scoop into bowls or cones and serve immediately. Garnish with additional chocolate chips or fresh mint leaves if desired.

# Expert Advice:

01 -
  • The homemade custard base creates an incredibly silky texture that store bought ice cream cannot match
  • Fresh peppermint extract gives such a pure, cooling flavor that reminds you of childhood summers
02 -
  • Rushing the chilling time will result in icy crystals instead of that creamy restaurant texture
  • Tempering too quickly will cook the eggs and leave you with sweet scrambled eggs in your ice cream
03 -
  • Chill your ice cream container in the freezer for at least 15 minutes before transferring the churned ice cream
  • Let the ice cream sit on the counter for 5 to 10 minutes before scooping for the perfect texture

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