Mint Chocolate Chip Ice Cream

A word of caution- once you make your own Mint Chocolate Chip Ice Cream, you will never be able to go back to the fake green, store bought stuff again.  Consider yourselves warned.

This ice cream is like crack to me in the summer months.  The perfect treat at the end of a long hot day.


Mint Chocolate Chip Ice Cream

Makes about 1 quart


2 cups whole milk

3/4 cup sugar

1/8 teaspoon salt

2 cups lightly packed fresh mint leaves

6 egg yolks

1 cup heavy cream

1 cup (about 5 ounces) good quality dark chocolate, chopped

1 Tablespoon vegetable or canola oil


In a medium sauce pot, stir together milk, half of the sugar, and salt.  Add mint leaves and heat mixture over medium flame, stirring occasionally, until milk is scalding. Remove from heat, cover and steep for 1 hour.

Strain mixture through a mesh strainer into a medium to large bowl pressing the mint leaves down to release flavors.  Discard mint leaves.

Return mixture to sauce pot and warm on low heat.

While milk mixture is warming, whisk egg yolks and remaining sugar in a medium to large bowl.  Very slowly, pour the warmed milk mixture into the egg yolks, gently whisking the whole time.

Pour mixture back into the sauce pot and on medium heat, gently stir constantly until mixture is thick enough to coat the back of a spoon.

Strain mixture one last time into a bowl.

Gently stir in heavy cream.

Cool mixture in bowl over an ice bath.

Let sit in the refrigerator for 24 hours to let the flavors intensify.

When ready to churn, remove mixture from refrigerator and follow directions on your ice cream maker.

While ice cream is churning, melt chocolate and oil.  Stir until blended and set aside once completely melted to cool to room temperature.

During the last minute of ice cream churning, pour chocolate in a small stream into ice cream.  Chocolate will break into pieces immediately hitting the cold.

Store ice cream in a freezer safe container and freeze for at least 3 hours before serving.

Leave a Comment