Green Mint Chocolate Chip (Print Version)

Refreshing dessert with fresh mint and rich chocolate chips, creamy and perfect for cooling down.

# What You'll Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 5 large egg yolks

→ Mint Flavoring & Color

06 - 1 cup fresh mint leaves, packed
07 - 1/2 teaspoon pure vanilla extract
08 - 2-3 drops green food coloring (optional)

→ Chocolate Chips

09 - 3/4 cup semisweet or dark chocolate, finely chopped

# Steps:

01 - Combine milk, 1 cup cream, sugar, and salt in a medium saucepan. Heat over medium heat until steaming but not boiling. Remove from heat, add mint leaves, cover, and steep for 1 hour to infuse flavor.
02 - Strain out mint leaves, pressing firmly to extract maximum flavor. Return milk mixture to saucepan and reheat until warm if needed.
03 - Whisk egg yolks in a separate bowl. Gradually pour warm milk mixture into yolks while whisking constantly to prevent curdling. Return combined mixture to saucepan.
04 - Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (170-175°F). Do not boil to prevent scrambling.
05 - Remove from heat and stir in remaining 1 cup cream. Add vanilla extract and green food coloring if desired.
06 - Pour custard through fine-mesh sieve into clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
07 - Churn chilled custard in ice cream maker according to manufacturer's instructions. During final minutes of churning, add chopped chocolate and mix until evenly distributed.
08 - Transfer ice cream to airtight container and freeze until firm, at least 2 hours. Let sit at room temperature for 5 minutes before scooping for optimal texture.

# Expert Tips:

01 -
  • The fresh mint creates this bright, almost electric flavor that artificial extracts can never quite capture
  • Theres something deeply satisfying about watching cream transform into silky custard right before your eyes
02 -
  • The custard must reach 170 to 175 degrees Fahrenheit to properly thicken without scrambling the eggs
  • Fresh mint leaves can leave tiny green flecks. If you want a cleaner look, strain it twice through cheesecloth
03 -
  • Adding a tiny pinch of salt to the chocolate before folding it in makes the mint flavor pop
  • If the custard curdles slightly, strain it through a fine mesh sieve and continue. It will still be delicious.

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