Green Mint Chocolate Chip (Printable)

A creamy and refreshing mint dessert with rich chocolate chips for a cool, indulgent treat.

# What You'll Need:

→ Dairy Base

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

→ Eggs

03 - 4 large egg yolks

→ Sweeteners

04 - 3/4 cup granulated sugar

→ Flavorings

05 - 1 1/2 teaspoons pure mint extract
06 - 1 teaspoon pure vanilla extract
07 - 1/8 teaspoon fine sea salt
08 - 3-4 drops natural green food coloring (optional)

→ Chocolate

09 - 3/4 cup semisweet chocolate chips or finely chopped chocolate

# How to Make It:

01 - Combine heavy cream and milk in a medium saucepan. Heat over medium heat until just steaming, avoiding boiling.
02 - Whisk egg yolks and sugar in a separate bowl until pale and thickened.
03 - Slowly pour approximately 1/2 cup hot cream mixture into egg yolks while whisking continuously to temper.
04 - Return egg mixture to saucepan. Cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (about 170°F).
05 - Remove from heat. Stir in mint extract, vanilla extract, salt, and green food coloring if using.
06 - Pour custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
07 - Churn the chilled mixture in your ice cream maker according to manufacturer instructions.
08 - During the final 2 minutes of churning, add chocolate chips or chopped chocolate.
09 - Transfer ice cream to a lidded freezer-safe container. Freeze for at least 2 hours until firm.
10 - Scoop into bowls and serve immediately.

# Expert Suggestions:

01 -
  • Its ridiculously creamy in that way that makes you pause after every bite, like discovering what ice cream was supposed to taste like all along.
  • The fresh mint flavor is bright and refreshing, not mediciney like some artificial versions can be.
  • Churning your own ice cream feels like a small act of kitchen wizardry that never gets old, no matter how many times you do it.
02 -
  • If you see tiny curdled bits in your custard, do not panic, straining it through a fine-mesh sieve will give you a perfectly smooth base every time.
  • The chilling step is not optional, warm custard will never churn properly in the machine, no matter how long you run it.
  • Homemade ice cream freezes harder than store-bought, so plan ahead and let it soften on the counter before serving.
03 -
  • Chill your ice cream canister in the freezer for at least 24 hours before churning, even if your manual says less time, it makes a huge difference in texture.
  • Use a shallow container for freezing rather than a deep one, the ice cream freezes more evenly and stays creamier longer.

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