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Scoops of ice cream in a bowl.
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Homemade Mint Chocolate Chip Ice Cream

This homemade mint chocolate chip ice cream is so creamy, minty and chocolate-y. This ice cream is a perfect treat at any time of the year!
Course Ice Cream
Cuisine North American
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 day
Total Time 1 day 35 minutes
Servings 1 quart (8 servings)
Calories 3684kcal
Author Nina

Ingredients

  • 1 cup milk
  • 2 cups heavy cream divided
  • cup sugar
  • teaspoon salt
  • 6 large egg yolks
  • 6 ounces mini semisweet chocolate chips
  • 1 teaspoon mint extract
  • 1 drop Americolor Leaf Green food gel
  • 1 drop Americolor Teal food gel

Instructions

  • Place a medium saucepan over medium heat. Add milk, 1 cup of the heavy cream, sugar and salt and heat until sugar has dissolved.
  • Pour the remaining 1 cup of heavy cream in a medium bowl. Set a small mesh strainer over the bowl.
  • Whisk the egg yolks in a separate small bowl and set aside. When the milk mixture is ready, temper the egg yolks by pouring some of the milk mixture into the eggs, whisking constantly so the eggs temper and do not cook into scrambled eggs. Pour the tempered eggs back into the saucepan and whisk constantly. The mixture will be ready when it has thickened and coats the back of a spoon.
  • Strain the custard into the cold heavy cream and stir to stop the custard from cooking. Chill the mixture thoroughly in the fridge for several hours to overnight.
  • Add mint extract and food gels to the cooled mixture and stir to combine. Process the custard in an ice cream maker according to the manufacture's instructions.
  • Once the ice cream has been churned, gently fold in the chocolate chips. Store the ice cream in an airtight container and place in the freezer for 6 hours to overnight.

Notes

  1. Save fat and calorie cutting for later - Ice cream needs a high fat content to create a creamy texture and are rich and delicious. Ice creams made with less fat are icy and gritty.
  2. Chill the custard - The custard needs to be as cold as possible before it goes in the ice cream maker. I usually let it sit overnight in the refrigerator, but at least 6 hours is fine.
  3. Flavourings - Any extracts, alcohol or other flavourings should be added when the custard is cool. If you add them when the custard is hot, their flavours will deteriorate.
  4. Freezer storage - The ice cream is hard when you take it out of the freezer. Just leave it on your counter for a minute or so, and it will soften enough to scoop easily. Adding a bit of alcohol to your ice cream will help it remain soft enough to scoop right out of the freezer.

Nutrition

Serving: 8g | Calories: 3684kcal | Carbohydrates: 254g | Protein: 45g | Fat: 281g | Saturated Fat: 164g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 86g | Trans Fat: 1g | Cholesterol: 1868mg | Sodium: 651mg | Potassium: 1780mg | Fiber: 14g | Sugar: 212g | Vitamin A: 9141IU | Vitamin C: 3mg | Calcium: 840mg | Iron: 14mg