Mint Chip Ice Cream (Printable Version)
Scoop up chilly mint chip ice cream packed with melty chocolate chunks for a super tasty, cool-down treat.
# What You'll Need:
01 -
100 grams mini chocolate chips or dark chocolate, chopped small
02 -
Optional green food coloring
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1 teaspoon real mint extract
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1 tablespoon vanilla extract
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4 egg yolks
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¾ to 1 cup white sugar, sweeten how you like
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1½ cups whole milk
08 -
1½ cups heavy cream
# Step-by-Step Guide:
01 -
Freeze the bowl for your ice cream maker as long as the directions tell you. Make sure it's solid before you start.
02 -
In a big pot, stir together the milk, cream, sugar, and egg yolks. Keep going until it's totally blended and smooth.
03 -
Put the pot on medium. Whisk non-stop so nothing sticks or gets lumpy. You're good once it gets thick enough to cling to your spoon but don't let it bubble.
04 -
Take the pot off the heat. Pour in vanilla, add the mint extract, and if you want, toss in a bit of that green coloring for that classic look. Stir it all up.
05 -
Tip the mixture into a big measuring cup or bowl. Lay some plastic right on the surface so no skin forms. Chill until it's really cold.
06 -
Pour the chilly base into your frozen ice cream maker bowl. Let it churn for about 20 minutes, or until it looks like soft-serve from the store.
07 -
With about five minutes left, toss in your chocolate chips or chopped chocolate. Or just fold them in when it's done churning so every scoop gets some.
08 -
Spread your soft ice cream in a glass baking dish or loaf pan. Cover it and stick it in the freezer until it's firm—usually 4 to 6 hours.
09 -
Let it sit out for 5–10 minutes before scooping. That makes it easier to get out. Pop the lid back on and freeze any leftovers for up to three months.
# Additional Notes:
01 -
Want it richer? You can use 2 cups of cream instead of the milk if you like.