Homemade mint chocolate chip ice cream made from fresh mint and instead of dark chocolate or semi-sweet chocolate chips, I use milk chocolate chips that are finely chopped to give this ice cream a smoother texture.
Number of Quarts: 1 quart
Estimated Cost Per Quart: $6.50
- 1 bundle fresh spearmint
- 2 cups half and half
- 2 cups heavy whipping cream
- 4 egg yolks
- 1 cup granulated sugar
- 1 tsp peppermint extract
- 4 oz milk chocolate chips, finely chopped
1) In a large sauce pan heat half and half and the heavy cream, whisk together.
2) Add in the spearmint and once it starts to simmer, lower heat and allow the almonds to steep in the cream mixture for 45 minutes.
3) To prevent curdling continue to whisk.
4) After 45 minutes check to see that the liquid has thickened to coat the back of a spoon, remove from heat.
5) Separately in a large bowl whisk together egg yolks and sugar until the mixture is smooth. Note that the mixture will start off looking like sand as you whisk, the mixture will smooth out.
6) Slowly whisk in the heated cream mixture until fully combined.
7) Transfer the entire mixture into a container, cover, and allow it to sit at room temperature for 30 minutes.
8) Add in the peppermint extract.
9) Transfer to the refrigerator and cool for 8 hours.
10) Pour the mixture into your ice cream maker.
11) Stir for 30-40 minutes until it forms into a soft serve.
12) Once the ice cream mixture starts to solidify slowly add in the chopped chocolate chips as the mixture is stirring in your ice cream maker.
13) Transfer into an air tight container and freeze for 1-2 hours.
14) Serve and enjoy!