Description
This homemade Mint Chocolate Chip Ice Cream recipe features a creamy custard base flavored with peppermint extract and studded with miniature semisweet chocolate chips. The ice cream is rich and smooth, made with whole milk, heavy cream, and eggs, then chilled and churned to perfection, offering a refreshing minty dessert that’s perfect for any occasion.
Ingredients
Scale
Custard Base
- 1-3/4 cups whole milk
- 3/4 cup sugar
- Pinch of salt
- 3 large eggs, lightly beaten
Flavoring and Mix-ins
- 1-3/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 4 drops green food coloring (optional)
- 1/2 cup miniature semisweet chocolate chips
Instructions
- Heat the Milk: In a small saucepan, heat the milk to 175°F. Whisk in the sugar and salt until they are completely dissolved to combine the flavors well.
- Temper the Eggs: Gradually whisk a small amount of the hot milk mixture into the lightly beaten eggs to raise their temperature without scrambling. Then pour the egg mixture back into the saucepan with the remaining milk and whisk together.
- Cook the Custard: Cook the mixture over low heat, whisking constantly, until it thickens enough to coat the back of a metal spoon and reaches at least 160°F. This should take about 2 to 3 minutes. Immediately remove from heat to prevent curdling.
- Chill the Custard: Pour the custard into a bowl and place it over a larger bowl of ice water. Stir continuously for 2 minutes to rapidly cool it. To ensure smooth texture, strain the custard through a fine mesh sieve to remove any cooked egg bits.
- Add Flavorings: Stir in the heavy whipping cream, vanilla extract, peppermint extract, and green food coloring if using. Cover the surface of the custard with plastic wrap to avoid forming a skin and refrigerate for several hours or overnight for best texture and flavor.
- Churn the Ice Cream: Stir the miniature chocolate chips into the chilled custard. Pour it into an ice cream maker, filling it about two-thirds full. Churn and freeze according to your ice cream maker’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours until firm enough to scoop and serve.
Notes
- Keep a batch of this contest-winning mint chocolate chip ice cream in your freezer for a sweet treat anytime.
- Offer some to guests for an impressively delicious homemade dessert.
- Chilling the custard overnight enhances texture and flavor development significantly.
- Be sure to whisk constantly during cooking to avoid scrambled eggs in your ice cream.
- Straining the custard helps achieve a smooth, creamy consistency by removing any cooked egg bits.
Nutrition
- Serving Size: 1/2 cup
- Calories: 243
- Sugar: 19g
- Sodium: 56mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
