This Mint Chocolate Chip Ice Cream we have made for years using the mint we grow in the backyard. This ice cream is our daughter's absolute favorite. It tastes nothing like store-bought and is creamy and delicious.
Prep Time25 minutesmins
Cook Time30 minutesmins
Additional Time3 hourshrs
Total Time3 hourshrs55 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate chip, homemade, ice cream, mint
1cuppacked fresh chocolate mint leavesor other variety
4large egg yolks
1/2cupplus 2 Tbsp. sugar
pinchof salt
3-4drops green food coloringoptional
2-3drops blue food coloringoptional
1cupchocolate chipschopped
Instructions
Combine the milk and 1 cup of cream together with the mint leaves in a small saucepan. Cook for about 5 min. over medium heat until it just starts to simmer. Remove from heat and let it steep for 20 min. Strain to remove the mint leaves.
Meanwhile, whip the egg yolks, sugar, salt, and the 1/2 cup heavy cream together until smooth. Slowly add a 1/2 cup of the warm milk and then add all the egg mixture to the milk mixture. Return to the heat and cook over medium heat stirring constantly with a wooden spoon. Simmer the custard but do not let it boil. Continue cooking until the custard coats the back of a wooden spoon and leaves a clear trail when your finger is drawn on the back of the spoon, 4-6 min. Add the food coloring if using.
Now cool the custard by placing the saucepan into a larger bowl filled with ice and water. Stir until cooled. Cover with plastic wrap that is right on top of the custard so it won't form a skin. Cool completely in the refrigerator for 3 hours or overnight.
Pour the custard into the ice cream maker and follow manufacturer's instructions. When nearly frozen, like thick whipped cream, add the chopped chocolate while the machine is churning. Transfer to a freezer-safe container and freeze for 3 hours or a few days until serving. So good!!