This creamy and delicious homemade mint chocolate chip ice cream is made with just a handful of ingredients and is better than anything you could buy at the store.
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.
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.
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.
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. Store in the freezer and eat within 2 weeks for freshest and best-tasting ice cream.
Notes
Chocolate: Any type of chocolate will work in this recipe - dark, semisweet, or milk. You can also omit the chocolate if you like.
Mint Extract: If you choose to use peppermint extract instead of plain mint extract, I recommend cutting the amount in half.
Ice Cream Makers: Please see information in post above regarding ice cream makers.
Storage Tips: Press a piece of plastic wrap against the surface of the ice cream, store in a loaf pan or shallow, flat container, and keep in the back of the freezer.