Mint Chocolate Chip Delight (Printable)

A creamy frozen delight with fresh mint essence and crunchy chocolate chips for a refreshing taste.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 3/4 cup granulated sugar

→ Egg Base

04 - 4 large egg yolks

→ Flavorings

05 - 1 1/2 teaspoons pure peppermint extract
06 - 1/2 teaspoon pure vanilla extract
07 - Optional: a few drops green food coloring

→ Add-Ins

08 - 3/4 cup semisweet chocolate chips (mini or chopped)

# Directions:

01 - Combine heavy cream, whole milk, and half the granulated sugar in a medium saucepan. Warm over medium heat until steaming but not boiling.
02 - Whisk the egg yolks together with the remaining sugar until pale and slightly thickened.
03 - Gradually add about 1 cup of the hot dairy mixture to the egg yolks while whisking continuously to temper.
04 - Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens to coat the back of the spoon (170–175°F). Avoid boiling.
05 - Remove from heat. Stir in peppermint extract, vanilla extract, and green food coloring if using.
06 - Pass the mixture through a fine-mesh sieve into a clean bowl. Let cool to room temperature, cover, and refrigerate until thoroughly chilled, at least 3 hours or overnight.
07 - Process the chilled mixture in an ice cream maker following manufacturer instructions. Add chocolate chips during the final minutes of churning.
08 - Transfer to a freezer-safe container and freeze for 2 to 4 hours until firm before serving.

# Expert Tips:

01 -
  • The peppermint extract delivers that crisp, refreshing bite without any harsh artificial edges when you use the good stuff.
  • Homemade custard-based ice cream stays creamy and scoopable straight from the freezer, no rock-hard frustration.
  • Chocolate chips scattered throughout give you that sweet surprise in every spoonful, a little textural joy you don't get from store-bought versions.
02 -
  • If you skip the fine-mesh sieve, you might end up with bits of cooked egg in your ice cream, which feels sandy and wrong on the tongue—the 30 seconds of straining is worth avoiding that.
  • The custard absolutely must be cold before churning, because if it's warm, you'll end up with partially melted ice cream and a gritty texture instead of smooth creaminess.
03 -
  • High-quality chocolate makes an actual difference in how the chips taste when they're frozen into the cream—splurge on chocolate you'd eat on its own.
  • If your ice cream maker has a removable bowl, keep it in the freezer between uses so it's always ready to go when inspiration strikes.
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