Mint Chocolate Chip Ice Cream
Memorial Day weekend is the official start to summer (or is it unofficial since summer “officially” starts on June 21st? Hmph…), and nothing says summer quite like fresh homemade ice cream! I got the party started a couple of weeks ago by sharing some of my favorite ice cream recipes with you, and now I have a brand new one to add to the collection. Mint chocolate chip is one of those ice cream flavors that I sometimes forget exists, yet every time I eat it I absolutely adore it. And now that I have a homemade version, I’ll be making it even more! This is very similar to a basic vanilla, except that you don’t use a vanilla bean, and you add mint extract (plus a few drops of green food coloring). The smooth, creamy ice cream has a crisp, bright flavor that makes me want to toss off my shoes and run through a sprinkler.
You can use any type of chocolate chip that you’d like for this (or even chop up some chocolate), but I prefer the contrast that dark chocolate provides. Very reminiscent of Andes mints or even peppermint patties. Remember the commercials from a few years ago when someone bit into a York peppermint patty they were teleported to a ski slope or something of the sort? That’s how this ice cream makes me feel – fresh and bright. I’m not quite ready to ski, so bring on summer!
Don’t forget! If you’re dying to make homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!
One year ago: Cinnamon Raisin Bagels
Two years ago: French Chocolate Brownies Versions using fresh mint:
Fresh Mint Ice Cream (from Andrea Meyers)
Mint Chip Ice Cream (from David Lebovitz)
Mint Chocolate Chip Ice Cream Recipe (from Simply Recipes)
Mint Chocolate Chip Ice Cream
Yield: About 1 quart
Prep:20 minutes (active), 8 hours (inactive)
MY OTHER RECIPESCook:20-30 minutes (churn time)
Total:50 minutes
Ingredients:
2 cups heavy cream, divided
1ยฝ cups whole milk
ยพ cup granulated sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
1ยฝ teaspoons mint extract
3 drops green food coloring (optional)
ยฝ cup chocolate chips
Directions:
1. Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.
2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker's directions, adding the chocolate chips during the last 5 minutes of churning.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from My Kitchen Addiction)
All images and text ยฉ
what do you mean you FORGET Mint Chocolate Chip exists, it’s the best kind!! :D
Which is why THIS is going to be made VERY soon!
Perfect for summer!
Oh, now you’re making me sad that we don’t have an ice cream maker!
This looks fabulous! I bet it tastes amazing. I’m all about my ice cream maker right now. Will have to add this to my list to try. I’m super excited, giving away a Cusinart ice cream maker from Sur La Table this week ~ spreading a little ice cream love! BTW, I love the look of your new site. It is so clean and sleek!
This ice cream looks so good and minty! This would be perfect to have during this hot D.C. day!
I think I might be making this tonight… YUM!
Just realized ACE might not make much sense…I’ve gotten it in Croatia, Israel, Germany..it’s a fruit drink made with carrots, orange and some other stuff. There was this ice cream shop in Tel Aviv that made a great one which was sugar free and used coconut milk.
Have you considered maple nut? That was always one of my favorite flavors when I was a kid… (although since then I have found mojito and ace to be among my favorites). I don’t have an ice cream maker so I have to live through your photos.
Heh! Great minds must think alike, David Lebovitz also just did a post on Mint Chocolate Chip Ice Cream. I may have to make both batches!
i’ve never been a fan of mint chocolate chip ice cream (i know, i know!) but you might have just turned me into a convert with those photos…holy YUM!
Gorgeous creamy ice cream and the chocolate chips just make it better!
My all-time favorite ice crean flavor. Looks delicious!
Oh, that looks great! I love mint chocolate chip… I need to put an ice cream maker on my wish list.
I’ve been waiting for this one, your tweets were taunting us:) Looks fantastic!
Looks so great!! I love mint and chip flavor, bet yours is great!
So glad you liked the ice cream! I’ve made quite a few other flavors lately, but my family keeps requesting this one again, so I’ll have to make another batch. I want to try to make it with fresh mint now that the mint in my garden is ready to be picked.
This is my favorite ice cream flavour of all time! I don’t have an ice cream maker though. Sad…
Katrina – you don’t have to have a maker. chill the mixture in an ice bath then freeze in a freezer safe pan, mixing frequently. Like this : http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html
oh, that`s must be delicious!
I hear ya! Bring on summer. I love my Cuisinart ice cream maker, but usually just do low fat vanilla ice cream to go with a cookie or brownie sundae, but I think I’ll go out on a limb and try this because it’s making my mouth water!
Mint chocolate chip ice cream used to be my absolute favorite as a kid. I don’t eat it as often now, but I love it when I do. Yum!
Jenn