Mint Chocolate Chip Ice Cream

Ingredients

• 355 ml whole milk and 355 ml heavy cream (1½ cups each)Whole milk and heavy cream
• About 20 g, firmly packed (1 cup)Fresh chocolate mint leaves, or another mint variety
• 4Large egg yolks
• About 125 g (½ cup plus 2 tablespoons)Sugar
• A pinchSalt
• 3–4 drops, optionalGreen food colouring
• 2–3 drops, optionalBlue food colouring
• About 170 g (1 cup), choppedChocolate chips

Instructions

1. 1

   Steep the mint

   Put the milk, 1 cup of the cream and the mint leaves in a small saucepan. Heat over medium for about 5 minutes, until the mixture just begins to simmer. Take it off the heat and leave to steep for 20 minutes, then strain out the leaves.

2. 2

   Cook the custard

   Meanwhile, whisk the egg yolks, sugar, salt and remaining ½ cup of cream until smooth. Gradually whisk in ½ cup of the warm milk mixture, then add the egg mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon; let it simmer gently, but do not boil. After 4–6 minutes, it should coat the spoon and leave a clear line when you run a finger across its back. Stir in the food colouring, if using.

3. 3

   Cool the custard

   Set the saucepan in a larger bowl filled with ice and water, and stir until the custard has cooled. Press plastic wrap directly onto its surface to prevent a skin forming. Refrigerate until completely cold, for 3 hours or overnight.

4. 4

   Churn and freeze

   Pour the cold custard into an ice cream maker and churn according to the manufacturer's instructions. When it is nearly frozen and has the consistency of thick whipped cream, add the chopped chocolate while the machine is running. Transfer to a freezer-safe container and freeze for 3 hours or up to a few days before serving.

What is mint chocolate chip ice cream?

Mint chocolate chip is an American ice cream flavour combining mint with pieces of chocolate. This version gets its mint flavour from leaves steeped in a dairy base, rather than relying on a ready-made flavouring.

A cooked egg-yolk custard gives the ice cream its rich, creamy foundation. Adding the chocolate near the end of churning helps keep the pieces distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 9g protein, 38g carbs, 36g fat.

The milk and sugar provide most of the carbohydrates, while the cream contributes much of the fat. Egg yolks add protein as well as richness, and the chocolate chips contribute some of each. Serve a scoop with fresh fruit or alongside a lighter dessert to balance the plate.

Infusing the mint

Fresh mint: warming the leaves in milk and cream draws out their flavour. Strain them out after the 20-minute steep so the finished custard is smooth.

Mint variety: chocolate mint is suggested, but another fresh mint variety works too. Its flavour will shape the character of the ice cream.

Building a smooth custard

Temper the yolks: whisking in a little warm milk gradually helps bring the egg mixture closer to the temperature of the pan before it is added.

Gentle heat: stir constantly and keep the custard below a boil. It is ready when it coats the back of the spoon and a finger drawn across it leaves a clear trail.

Cooling before churning

Ice bath: stirring the pan in ice water cools the custard before it goes into the fridge. Pressing wrap against its surface helps prevent a skin.

Chilling time: allow 3 hours in the refrigerator, or leave it overnight. Starting with thoroughly cold custard is part of the recipe's timing.

Churning in the chocolate

Churning: follow the instructions for your ice cream maker, since machines can differ. Wait until the custard is nearly frozen and thick before adding the chocolate.

Chocolate pieces: chop the chips before adding them so they are ready to distribute through the ice cream while the machine churns.

Colour and serving

Food colouring: the green and blue drops are optional and affect appearance rather than the core mint-and-chocolate combination. Add them during cooking if you want to use them.

Serving: move the churned ice cream to a freezer-safe container for its final freeze. It can be served on its own or alongside a simple dessert such as a brownie.

Recipe notes & tips

• Use fresh, aromatic mint leaves for the infusion.
• Strain the mint after steeping so no leaves remain in the custard.
• Stir continuously while the custard cooks to help it heat evenly.
• Keep the custard at a gentle simmer and do not let it boil.
• Chill the custard completely before pouring it into the ice cream maker.
• Add the chopped chocolate only when the ice cream is nearly frozen.

Variations

• Try another mint: Use a different fresh mint variety in place of chocolate mint.
• Leave out the colour: Skip both food colourings for an uncoloured version.
• Adjust the chocolate: Chop the chips more finely for smaller pieces throughout.
• Serve with brownies: Pair a scoop with a brownie for a richer dessert.
• Add extra mint: Use the same steeping method with another variety of fresh mint.

Common mistakes to avoid

• Boiling the custard: Keep it at a gentle simmer and stir constantly so it does not boil.
• Skipping the tempering: Add the warm milk gradually to the yolks before mixing them into the pan.
• Stopping too soon: Cook until the custard coats the spoon and a finger leaves a clear trail.
• Leaving a skin: Press plastic wrap directly onto the custard before chilling.
• Churning warm custard: Refrigerate it until completely cold before using the ice cream maker.
• Adding chocolate too early: Wait until the ice cream is nearly frozen so the pieces mix in at the intended stage.

How to store

Keep the ice cream in a covered, freezer-safe container in the freezer; the recipe suggests freezing it for 3 hours or a few days before serving. The custard can be refrigerated for 3 hours or overnight before churning.

Frequently asked questions