St Patricks Mint Chocolate Chip (Print View)

A creamy frozen treat blending mint freshness with rich chocolate chips for festive enjoyment.

# What You'll Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/4 teaspoon fine sea salt

→ Flavorings

06 - 1 1/2 teaspoons pure peppermint extract
07 - 1/2 teaspoon pure vanilla extract
08 - Green food coloring (optional, a few drops)

→ Chocolate

09 - 3/4 cup semisweet or dark chocolate chips, chopped

# Step-by-Step Directions:

01 - Combine heavy cream, milk, and half the sugar in a medium saucepan. Heat over medium heat until steaming, avoiding boiling.
02 - Whisk egg yolks, remaining sugar, and salt in a separate bowl until pale and thickened.
03 - Slowly pour 1/2 cup hot cream into yolks while whisking constantly to temper eggs.
04 - Gradually whisk tempered egg mixture back into saucepan.
05 - Cook over medium-low heat, stirring constantly with wooden spoon until custard coats spoon back (170-175°F).
06 - Remove from heat. Stir in peppermint extract, vanilla extract, and food coloring if using.
07 - Pour custard through fine mesh sieve into clean bowl. Cool to room temperature, then refrigerate minimum 4 hours until thoroughly chilled.
08 - Process chilled custard in ice cream maker following manufacturer instructions.
09 - Add chopped chocolate chips during final minutes of churning cycle.
10 - Transfer ice cream to lidded container. Freeze minimum 2 hours until firm before serving.

# Expert Suggestions:

01 -
  • The homemade version puts anything store bought to shame with an incredibly velvety texture that melts beautifully on your tongue
  • You control exactly how much mint flavor goes in, and the chocolate stays perfectly suspended instead of sinking to the bottom
02 -
  • Rushing the chilling step is the number one mistake beginners make with homemade ice cream
  • The custard must reach at least 170 degrees to be safe, but scramble at 180, so watch closely
03 -
  • Make sure your ice cream maker bowl is completely frozen solid before starting
  • Let the ice cream sit on the counter for 5 to 10 minutes before scooping for the perfect texture

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