Homemade Mint Chocolate Chip Ice Cream
Creamy homemade mint chocolate chip ice cream with a custard base and real chocolate chunks — refreshing, easy, and better than store-bought.
Servings: 6
Calories:
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 1 ½ tsp peppermint extract
- 3 large egg yolks
- 4 oz 60% Cacao Bittersweet Chocolate Baking Bar brands - Guittard or Ghirardelli
- 4-6 drops green food color
Instructions
- Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
- Combine sugar, milk, cream, peppermint extract, and food coloring in a pan. Cook on low-medium for 5 minutes until sugar dissolves, stirring frequently to prevent scorching.
- Remove from heat. Whisk egg yolks separately, then temper by gradually adding 2 tablespoons of the milk mixture three times while whisking.
- Slowly pour tempered yolks into the pan while whisking, then cook on low for 8 minutes with frequent stirring.
- Strain through a mesh strainer into a bowl. Cover with plastic wrap directly on the surface to prevent skin formation. Refrigerate at least 6 hours or overnight.
- Chop chocolate into small pieces. Follow ice cream machine manufacturer instructions.
- Churn mixture for 60 minutes, adding chocolate during the final 5 minutes.