The simplicity of the ingredients in this Homemade Chocolate Chip Mint Ice Cream with Fresh Mint recipe is key to its homemade charm. Starting with whole milk, the foundation of the ice cream, provides a necessary fat content that ensures a smooth final product. Heavy cream elevates this foundation, introducing a luxurious richness that's essential for that creamy texture we all crave in a cold ice cream.
Now, the mint leaves-the real heroes here-infuse the milk with their essence, a flavor that no artificial green food coloring or peppermint extract could replicate. They are the heart of our mint chip ice cream, giving it not just flavor but a natural, subtle color as well. Real mint makes the very best best mint chocolate chip ice cream.
INGREDIENTS
This recipe calls for simple ingredients, readily available from grocery stores.
For the full recipe with quantities, see the recipe card at the end of the post.
SUBSTITUTIONS
Mint: You can use regular mint found in the grocery store for this recipe. I prefer chocolate mint, straight from my garden for this recipe, Yes, there I such a thing as chocolate mint. It smells and tastes a bit like an Andes candy. I fins transplants in the spring at the local garden center or big box stores like The Home Depot. It is easy to grow but be forewarned, it is very invasive and will choke out other vegetation through suckers that grow from the plant and form roots as they go.
Egg Yolks: For those who favor a richer custard base, using additional egg yolks can deepen the creaminess, while the health-conscious might opt for fewer yolks without compromising the essential character of the ice cream. The yolks also act as an emulsifier, contributing to a smoother texture and helping to prevent ice crystals.
Chocolate: Chocolate plays a dual role with both flavor and texture. Whether you choose dark chocolate for its intense, less sweet profile or milk chocolate for a milder, creamier touch, the melted chocolate interspersed throughout guarantees a delightful surprise in every spoonful. For a less traditional twist, chocolate chunks, not quite melted, offer a more pronounced bite than melted chips.
PREPARATION METHODS
When it comes to the preparation method, the ice cream machine is invaluable for achieving the right consistency and incorporating air into the ice cream mixture. However, if you don't have one, a manual method involving a loaf pan and some elbow grease can also yield satisfying results, though the texture may be denser.
For those without an ice cream maker, freezing the custard and giving it a good stir every 30 minutes can incorporate air and break up ice crystals. It's more labor-intensive, but it's a great way to involve family or friends in the ice cream-making process, turning it into a fun activity.
Each ingredient and step in this homemade mint chocolate chip ice cream recipe is a nod to the classic techniques of ice cream making. While there's room for variation, such as using vanilla extract to complement the mint or introducing a hint of sweetened condensed milk for added sweetness and texture, the core recipe remains a testament to traditional, from-scratch cooking.
STEP-BY-STEP INSTRUCTIONS
Step 1: In a medium saucepan, warm the milk, sugar, 1 cup heavy cream, salt, and fresh mint leaves.
Step 2: Once the mixture is hot and steamy, remove from heat, cover, and let stand for an hour.
Step 3: Pour the milk mixture through a strainer to remove the mint leaves.
Step 4: Pour the remaining heavy cream into a large bowl and set the rinsed strainer over the top.
Step 5: Rewarm the mint infused milk.
Step 6: In a separate bowl, whisk together the egg yolks.
Step 7: Slowly pour some of the warm mint mixture into the yolks, whisking constantly.
Step 8: Add the warmed yolks back into the saucepan. Whisk.
Step 9: Cook the custard, stirring constantly with a silicone spatula, until the mixture thickens and coats the spatula or back of a spoon.
Step 10: Immediately strain the ice cream base into the cream in the large bowl.
Step 11: Discard any clumps in the strainer after poring the custard through.
Step 12: Stir the mixture over an ice bath until cool.
Step 13: Cover and refrigerate after cooling. 8 hrs or overnight. Place a storage container for the churned ice cream in the freezer.
Step 14:
Step 15: While the mixture is freezing, melt chocolate in a double boiler, or in a microwave oven on low power, stirring until smooth
Step 16: When the ice cream in the machine is ready, scribble some of the chocolate into the chilled container
Step 17: Freeze the ice cream base in your ice cream maker according to the manufacturer's instructions.
Step 18: Add a layer of the just-churned ice cream to the container.
Step 19: Scribble another layer of melted chocolate over the ice cream, then another layer of ice cream.
Step 20: Scribble melted chocolate over the top of the ice cream.
Step 21: Quickly stir it in, breaking up the chocolate into irregular pieces.
Step 22: Add the ice cream to a freezer-safe airtight container and freeze at least 6 hours.
Equipment
- Ice cream maker
- Large bowl
- Small bowl
- Medium saucepan
- Freezer-safe ice cream container like a glass loaf pan
- Silcone spatula
Ingredients
- 1 cup whole milk
- ¾ cups sugar
- 2 cups heavy cream
- pinch salt
- 1 cup fresh mint leaves chocolate mint, if you have it
- 5 large egg yolks
- 5 ounces 5 ounces bittersweet or semisweet chocolate chopped
Instructions
- Wash the mint leaves and dry on paper towels.
- In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and fresh mint leaves. Do not boil.
- Once the mixture is hot and steamy, remove from heat, cover, and let stand for an hour to infuse the mint flavor into the milk mixture.
- Pour the milk mixture through a strainer to remove the mint leaves. If you like your ice cream really minty, press down on the mint leaves to extract any more flavor and color. Once the flavor is squeezed out, discard the mint. I don't do this as I like the mint flavor to be subtle.
- Pour the remaining heavy cream into a large bowl and set the rinsed strainer over the top.
- Rewarm the mint infused milk.
- In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then add the warmed yolks back into the saucepan. Whisk.
- Cook the custard, stirring constantly with a silicone spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF.
- Immediately strain the mixture into the cream in the large bowl, then stir the mixture over an ice bath until cool. This really helps cool the mixture down before refrigerating.
- Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer's instructions. (I always chill it overnight). Place a storage container for the ice cream in the freezer. I use a glass loaf pan because It gets extra cold quickly.
- While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth.
- When the ice cream in the machine is ready, scribble some of the chocolate into the chilled container, then add a layer of the just-churned ice cream to the container.
- Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go.
- When finished, cover and freeze until firm.
Nutrition
This recipe is an ode to the beauty of homemade desserts, where the quality of ingredients shines, and the process is just as rewarding as the final product. It stands out as a family favorite, not just for its favorite ice cream flavor but for the memories made and shared with every batch churned. Great mint ice cream will become one of your favorite things!
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