Mint Chocolate Chip Ice cream

Ingredients

• 240 ml (1 cup)whole milk
• 480 ml (2 cups)double cream
• 100 g (1/2 cup)sugar
• 1.25 ml (1/4 tsp)salt (Diamond Crystal kosher salt)
• 5 largeegg yolks
• 5 ml (1 teaspoon)mint extract
• 2.5 ml (1/2 teaspoon)vanilla extract
• 142 g (5 oz)bittersweet chocolate chips

Instructions

1. 1

   Heat the dairy

   In a medium saucepan over medium heat, warm the cream, milk, sugar and salt, whisking until the sugar dissolves, about 4 to 5 minutes.

2. 2

   Whisk the yolks

   In a separate bowl, whisk the egg yolks.

3. 3

   Temper the eggs

   Whisk continuously as you gradually pour about 240 ml (1 cup) of the hot milk mixture into the bowl of yolks.

4. 4

   Finish the custard

   Pour the tempered yolk mixture back into the pan, whisking until it just reaches a simmer.

5. 5

   Add the extracts

   Take the pan off the heat, then stir in the mint and vanilla extracts.

6. 6

   Strain and chill

   Pass the ice cream base through a fine-mesh strainer and chill it completely, either over an ice bath or in the refrigerator.

7. 7

   Churn the base

   Churn the mint ice cream base in an ice cream maker according to the manufacturer's instructions.

8. 8

   Melt the chocolate

   While the base churns, melt the chocolate in a double boiler.

9. 9

   Prepare the container

   In a chilled container for storing the ice cream, drizzle some melted chocolate over the bottom.

10. 10

    Layer and freeze

    When churning is complete, add a layer of ice cream to the container, followed by another drizzle of chocolate. Repeat until all the ice cream is in the container, then freeze for at least 5 hours or overnight before serving.

What is mint chocolate chip ice cream?

Mint chocolate chip is a familiar American ice cream flavour, pairing a mint-infused dairy base with pieces or ribbons of chocolate. This version uses an egg-yolk custard for a rich, silky texture.

Layering melted chocolate through the churned ice cream creates thin chocolate streaks throughout, rather than mixing the chips evenly into the base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3140 calories, 39g protein, 220g carbs, 235g fat.

The milk, sugar and chocolate provide most of the carbohydrates, while the cream, egg yolks and chocolate contribute much of the fat. The yolks also provide protein, though this dessert is rich overall; serve a modest scoop with fresh fruit for contrast.

Building the custard

Dairy and sugar: Warm the milk, cream, sugar and salt just until the sugar dissolves; avoid rushing to a boil.

Egg yolks: Slowly whisking hot dairy into the yolks raises their temperature gradually. This tempering step helps the yolks blend smoothly into the pan.

Mint and chocolate choices

Mint extract: Extracts vary in strength, so measure carefully and keep to the recipe amount for a balanced flavour.

Bittersweet chocolate: Melting the chocolate before layering lets it set into fine shards and ribbons as it meets the cold ice cream.

Watch the custard

Gentle heat: Once the yolks are back in the pan, whisk as the base heats and take it off the hob when it just reaches a simmer. Overheating can make the custard grainy.

Straining: Passing the base through a fine-mesh strainer catches any small cooked egg bits and leaves it smoother.

Chill before churning

Cold base: Chill the custard completely before it goes into the ice cream maker. A warm base will take longer to churn and may not firm up as well.

Churning time: Follow the maker’s instructions and use the texture as your cue; the ice cream should be thick before you layer it into the container.

Layer and serve

Chocolate ribbons: Drizzle a little chocolate between each layer of ice cream rather than stirring it through, so the chocolate stays distinct.

Serving: Freeze for at least 5 hours or overnight, then let the container stand briefly at room temperature if the ice cream is too firm to scoop. Serve on its own or alongside fruit or a simple biscuit.

Recipe notes & tips

• Whisk the sugar into the warm dairy until no grains remain.
• Pour the hot dairy into the yolks gradually while whisking without stopping.
• Use a fine-mesh strainer even if the custard looks smooth.
• Chill the base fully before churning.
• Keep the storage container cold while you layer in the ice cream and chocolate.
• Follow your ice cream maker’s instructions for churning time.

Variations

• More intense mint: Use a little less vanilla to let the mint flavour stand out.
• Chocolate pieces: Stir finely chopped chocolate into the churned ice cream instead of layering melted chocolate.
• Dark chocolate: Choose a higher-cocoa bittersweet chocolate for a more pronounced contrast.
• Mint colour: Leave the ice cream uncoloured for a natural cream shade.
• Crunchy topping: Add chopped nuts when serving for extra texture.

Common mistakes to avoid

• Boiling the dairy: Keep it at a gentle heat so it warms without boiling over.
• Adding dairy too quickly: Pour it gradually into the yolks while whisking to temper them evenly.
• Overheating the custard: Remove it from the heat as soon as it just reaches a simmer.
• Churning warm custard: Chill the base completely first for a better set.
• Mixing in all the chocolate: Layer the drizzle through the ice cream to keep ribbons distinct.
• Skipping the final freeze: Allow at least 5 hours, or overnight, before serving.

How to store

Keep the ice cream covered in a freezer-safe container and freeze for up to 2 weeks for best texture. Let it stand briefly at room temperature before scooping; it does not need reheating.

Frequently asked questions