Green Mint Chocolate Chip

The mint came from an overgrown patch in my community garden plot that summer, taking over everything like it owned the place. I brought home armfuls of the stuff, completely underestimating how much tea, syrup, and yes, ice cream one person could reasonably make in a single weekend. This particular batch happened on a Tuesday evening when the apartment was still sweltering from the heatwave, and I was desperate for something that felt like winter in July.

My cousin stood in the kitchen doorway watching me churn, eating chocolate chips straight from the bag while I strained the custard for the third time. Were you always this precise about ice cream? she asked, and I had to admit that this particular recipe was worth the extra attention to detail. That night we ate it straight from the machine, soft serve style, before it even hit the freezer.

Ingredients

• Heavy cream: The foundation of that silky texture, and I learned the hard way that ultra-pasteurized affects the final consistency
• Whole milk: Balances the richness so every bite feels luxurious without being overwhelming
• Granulated sugar: Do not reduce this, because sugar actually lowers the freezing point for that perfectly scoopable texture
• Egg yolks: These create the classic French custard base that separates homemade from anything store bought
• Peppermint extract: Pure is absolutely non negotiable here, and start with less than you think you need
• Sea salt: The secret ingredient that makes the chocolate chips pop instead of getting lost in the mint
• Natural green food coloring: A tiny drop goes further than you expect, or try the spinach trick if you are feeling virtuous
• Semi sweet chocolate chips: Or chop a good bar yourself, honestly the texture difference is worth the extra three minutes

Instructions

Warm the dairy base:

Combine the cream, milk, and half the sugar in a medium saucepan over medium heat, watching carefully until it just begins to steam. Do not let this boil, because scrambled eggs are not what we are going for here today.

Whisk the yolks:

While the dairy heats, whisk the yolks with remaining sugar until the mixture turns pale yellow and slightly thickened, about two minutes of focused whisking. This gives you that perfect custard structure.

Temper and cook:

Slowly pour about one cup of the hot cream into the yolks while whisking constantly, then return everything to the saucepan. Cook over low heat, stirring without stopping, until it thickens enough to coat the back of a spoon at 170 degrees.

Add flavor and color:

Remove from heat and stir in the peppermint, vanilla, and salt. For color, either blend with those spinach leaves until completely smooth or add food coloring one drop at a time.

Chill completely:

Strain through a fine mesh sieve into a clean bowl, then cover and refrigerate for at least four hours. Overnight is even better, and I have definitely eaten it at midnight the same day with only mediocre results.

Churn and add chocolate:

Process in your ice cream maker according to its instructions, adding the chocolate during the final minute of churning so they distribute evenly without getting crushed.

Freeze until firm:

Transfer to a freezer safe container and let it set for at least two hours before serving, though honestly it rarely lasts that long in my house.

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This became my go to birthday request for years, replacing cake entirely for a stretch of time. Friends started texting in March to confirm I was still making it for their August celebrations, which felt like a strange kind of kitchen victory.

The Spinach Secret

Blending spinach into the custard sounds suspicious until you try it and realize the mint completely overpowers any vegetable taste. The trick is to blend it thoroughly while the custard is still hot, then strain it twice to catch every bit of leaf. Your friends will never guess how that natural green happened.

Chocolate Choices Matter

I started chopping a good quality dark chocolate bar instead of using chips, and the difference in texture is noticeable throughout. You get these thin, elegant shards that distribute perfectly instead of concentrated chunks that make you chase the chocolate around the bowl.

Serving It Right

Let the container sit on the counter for about seven minutes before scooping, and use a spoon you have run under hot water for those picture perfect rounds. The texture transforms from frustratingly hard to restaurant quality soft.

• Top with crushed peppermint candies if you want that seasonal candy cane vibe
• A drizzle of hot fudge turns this into a proper sundae situation
• Keep the container in the back of the freezer where the temperature stays most consistent

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There is something deeply satisfying about pulling a container of homemade mint chip from the freezer on a random Tuesday. It reminds you that some kitchen projects are absolutely worth the extra effort.

Recipe FAQs

→ What gives the dessert its green color?

The vibrant green hue comes from natural green food coloring or fresh spinach leaves blended into the custard base.

→ How is the mint flavor incorporated?

Pure peppermint extract is added after cooking to impart a fresh, cooling mint flavor throughout the creamy base.

→ Can I use fresh mint leaves instead of extract?

Yes, steeping fresh mint leaves in the heated milk mixture enhances natural mint flavor and aroma before straining.

→ When are the chocolate chips added?

Chocolate chips or finely chopped chocolate are folded in near the end of churning to evenly distribute texture and flavor.

→ What is the purpose of tempering the egg yolks?

Tempering gradually combines hot cream with egg yolks to prevent curdling and creates a smooth, thick custard base.

→ How long should the dessert be chilled before serving?

It should be refrigerated for at least 4 hours to fully chill, then frozen for 2+ hours to reach desired firmness.