Description
A delightful combination of refreshing mint flavor and creamy chocolate ice cream, perfect for hot days or as a fun dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 1/2 teaspoons pure peppermint extract
- 1/2 teaspoon pure vanilla extract
- Optional: a few drops green food coloring
- 3/4 cup semisweet chocolate chips (mini or chopped)
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Heat over medium until steaming but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Slowly pour about 1 cup of the hot dairy mixture into the yolks, whisking constantly to temper. Return the yolk mixture to the saucepan and cook over low heat until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the peppermint extract, vanilla extract, and food coloring if desired. Pour through a fine-mesh sieve into a bowl, cool, cover, and refrigerate until chilled for at least 3 hours or overnight.
- Churn the chilled base in an ice cream maker according to the manufacturer’s instructions, adding the chocolate chips during the last minutes of churning.
- Transfer the churned mixture to a lidded, freezer-safe container and freeze for 2 to 4 hours or until firm before serving.
Notes
Store in an airtight container in the freezer for up to 2-3 months. Let sit at room temperature for 5-10 minutes to soften before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg