My all time favorite ice cream – Mint Chip!! This Mint Chip Ice cream recipe starts with a custard base and is slow churned in your ice cream maker.
Mint Chocolate Chip Ice Cream
This is the real deal ice cream recipe here folks – Don’t mess with those no-churn recipes. We’re talking egg yolks and lots of heavy cream. And yes, you’ll need to use an ice cream maker like this KitchenAid Ice Cream Maker Attachment that I have and love. It churns wonderful ice cream every time!
If you’re going to make ice cream at home, please do yourself a favor and get a maker! It really does make a huge difference in the texture of the ice cream.
Use A Chocolate Bar for your Chips
The mint ice cream is loaded up with dark chocolate bits and pieces. I took a candy bar and chopped it up into various sizes. Skip the mini chips and get some good dark chocolate that’s more than just a dollar and chop it up by hand or pulverize it in your food processor.
I personally, love all the little flakes of chocolate to go with the crunchy bits as well! This ensures a little bit of chocolate in every bite.
How you eat your ice cream is your business, I won’t judge.
I got to enjoy this little sundae with some chocolate syrup, a few mini chips tossed on top, and a good sprinkling of rainbow sequins! Kinda wish I had some cherries… Oh well.
And for the record, no, I don’t need to add whipped cream to my ice cream. There is such a thing as too much…
Cake and Ice Cream
My girlfriend put in a special request for a birthday cake. I decided to make her a Mint Chocolate Ice Cream Roll Cake which is way better than a boring birthday cake! The good news is that she loved the chocolate cake and ice cream combo and was so thrilled to receive it. You see, she’s a Thanksgiving baby and hasn’t had a real birthday cake in over five years.
- 1 1/4 cup whole milk
- 1/2 teaspoon peppermint extract
- 4 egg yolks
- 1/2 cup sugar – superfine is better, but not necessary
- 7 oz dark chocolate – more won’t hurt
- 1 1/4 cup heavy cream
- Green Food Coloring - optional
- Heat the whole milk in a thick-bottomed pot and bring it to a simmer. Remove from heat and stir in the peppermint extract. Whisk the egg yolks and sugar in a bowl until smooth and creamy. Temper the eggs by slowly adding the hot milk to the whipped egg mixture while whisking.
- Pour the mixture back into the heavy pot and stir with a wooden or silicon spoon over low heat for 10 minutes. The mixture will start to thicken and coat the spoon.
- Do not allow the mixture to boil. You don’t want scrambled eggs in your ice cream.
- Pour the custard from the pot into a clean bowl and place a piece of plastic over the top to prevent a skin from forming. Allow to cool in the fridge for at least an hour.
- Chop the chocolate by hand or in a food processor to your desired chunkiness.
- Whisk the heavy cream and a drop of green food coloring into the custard then transfer it into your ice cream maker.
- Add the chocolate in by hand before transferring it to a freezer-safe container. If you want your ice cream ready to eat now, you can enjoy it at soft-serve consistency. Transfer the ice cream to a freezer-safe container and freeze overnight to firm up.
All content 100% human written.Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.