Green Mint Chocolate Chip

The first time I made mint chocolate chip ice cream, my kitchen smelled like a garden after rain. Fresh mint has this way of taking over your senses completely. I ended up standing over the saucepan just breathing it in. That herbal perfume is what sets this apart from anything store-bought.

My niece helped me churn this batch last summer. She kept asking if it was ready yet every five minutes. When we finally scooped that first bowl, her eyes got huge. The ice cream was gone before dinner even happened.

Ingredients

• Heavy cream: This provides the rich foundation that makes homemade ice cream feel luxurious
• Fresh mint leaves: One packed cup gives you that intense herbal punch that defines real mint chip
• Egg yolks: These create the custard base and give the ice cream its velvety smooth texture
• Semisweet chocolate: Finely chopped creates those perfect little flecks throughout each scoop
• Whole milk: Balances the heavy cream while keeping the final texture creamy not icy

Instructions

Steep the mint:

Combine milk, half the cream, sugar, and salt in a saucepan over medium heat until steaming. Remove from heat, add the mint leaves, cover, and let it steep for a full hour. The infusion needs that time to work its magic.

Temper the eggs:

Whisk yolks in a bowl. Slowly pour the warm mint milk into the yolks while whisking constantly. Return everything to the saucepan and cook over medium-low heat until it thickens enough to coat the back of a spoon. Watch it like a hawk.

Chill completely:

Stir in the remaining cream and vanilla. Pour through a sieve into a bowl and refrigerate for at least 4 hours. Overnight is even better. Rushing this step results in icy crystals.

Churn and fold:

Freeze the custard in your ice cream maker. When it is nearly done, add the chopped chocolate. Give it just enough time to distribute evenly. Over-churning makes it buttery.

Firm it up:

Transfer to a container and freeze for at least 2 hours. Let it sit on the counter for 5 minutes before scooping. The wait is brutal but necessary.

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This became my go-to summer birthday treat. Friends started requesting it specifically. Now I keep mint growing in pots just for ice cream season.

Getting The Most Flavor

I have learned that bruising the mint leaves slightly before adding them to the hot milk releases more oils. Just rub them between your palms like you are warming your hands on a cold day. The difference in intensity is remarkable.

Perfect Chocolate Distribution

Chopping your own chocolate from a bar gives you control over the size of the pieces. I aim for somewhere between a pea and a lentil. Mini chocolate chips tend to disappear into the cream without leaving much impact behind.

Storage And Serving

Homemade ice cream freezes harder than commercial varieties. Press a piece of parchment directly onto the surface before sealing. This prevents ice crystals from forming on top.

• Let your container warm on the counter for 5 to 10 minutes before scooping
• Use a warm ice cream scoop or dip it in hot water between servings
• The texture is best within the first week but it will keep for about a month

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There is nothing quite like homemade ice cream on a back porch step at dusk. The mint somehow makes the evening feel cooler than it really is.

Recipe FAQs

→ How is the mint flavor incorporated?

Fresh mint leaves are steeped in heated cream and milk mixture to gently infuse natural mint oils before straining for a clean, vibrant flavor.

→ Can the green color be omitted without affecting taste?

Yes, green food coloring is optional and does not impact the mint-chocolate flavor; the natural pale hue works well too.

→ What chocolate works best for the chips?

Semisweet or dark chocolate, finely chopped or mini chips, provide rich texture and complement the fresh mint taste.

→ How long should the custard chill before churning?

Chilling the custard for at least 4 hours or overnight ensures proper texture and flavor development during churning.

→ Are there dairy-free alternatives?

Dairy substitutes like coconut cream and non-dairy milk can be used to create a similar creamy consistency for those avoiding dairy.