I got a ice cream maker for Christmas which has led to slight over indulgence. I combined two recipes I found online to make Mint Chocolate Chip Ice Cream and it turned out great. I would not say it tasted like the stuff from the store. The chocolate chips were a little bigger than the ones you find in store bought and the mint flavor was more ‘leafy’ than you can get from an extract. But after noticing that I couldn’t really care because it tasted so good. Next batch I’m going to try cutting down the sugar a little. Just because.
Mint Chocolate Chip Ice Cream
- 1 1/2 cups whole milk
- 1 cup coarsely chopped fresh mint
- 2 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- Mini Chocolate chips (I used Enjoy Life minis)
- Pour milk into a saucepan set over medium-low heat. When the milk begins to bubble ever so slightly at the edges of the pan, stir in the mint leaves. Turn off the heat. Cover the pot, and let the mint steep in the milk for 20 minutes.
- Strain milk mixture into another heavy bottomed pot. Beat in eggs, and sugar. Cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170° F on a thermometer. Remove from heat and allow to cool in an ice bath.
- Once cool stir in cream and vanilla. Cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or overnight.
- Freeze mixture in ice cream maker according to manufacturer’s instructions. Pour in chocolate chips at the end of freezing and stop stirring once combined. Serve soft or after freezing completely in a lidded container.