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Smooth, rich, creamy Mint Chocolate Chip is my favorite ice cream and this recipe for homemade Mint Chocolate Chip ice cream from Brown Eyed Baker was fabulous. I supposed technically it’s frozen custard because there’s egg yolk in the recipe.
I was searching for a Mint Chocolate Chip ice cream recipe because I wanted to use my new chocolate chipper that my sweet friend Tiffany, Food Finery, gave me for my birthday. Do you scream for ice cream?
I made a couple of small changes to the recipe. I used peppermint extract, a finely chopped chocolate bar instead of chocolate chips, and half and half instead of whole milk, similar to what I use in my favorite strawberry ice cream recipe.
Summer’s right around the corner and is there anything more fun than having homemade ice cream for dessert. Michelle has lots of great ice cream recipes, as well as a post on making ice cream without an ice cream maker if you don’t have one yet. Thanks Michelle for sharing this one.
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Mint Chocolate Chip Ice Cream and a Sub Zero Giveaway
Ingredients
- 2 cups heavy cream divided
- 1 ½ cups half and half
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- 4 egg yolks
- 1 teaspoon vanilla extract I used vanilla bean paste
- 11/2 teaspoons peppermint extract
- 3 – 5 drops green food coloring optional
- 3.5 oz dark chocolate bar finely chopped
Instructions
- Warm 1 cup of the heavy cream, half and half, granulated sugar and salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.
- In a large bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then pour mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170°F).
- Pour the remaining 1 cup of heavy cream into the large bowl and set a mesh strainer on top. Pour the custard through the strainer and stir it into the cream.
- Add the vanilla and peppermint extracts and the food coloring (if using), and stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator (preferably overnight).
- Churn according to your ice cream maker’s directions, adding the chopped chocolate during the last 5 minutes of churning.
Tracey
I flagged this recipe over on Michelle’s site too but haven’t gotten around to making it. Yours looks awesome, and it’s nice to hear another positive review 🙂 Mint chocolate chip is my very favorite ice cream flavor so I have to make it before summer is over!
chef_d
Ooooh looks delicious, it’s my favorite ice cream flavor too!
Cristie
I can see that I’m really late in wishing you a Happy Birthday, I hope it was a good one. Your ice cream looks like a winner. I just got a great little freezer for my birthday and I’m going to give your recipe a whirl 🙂
April
Mint chocolate chip is one of my favorite flavors! Looks great!
Maris (In Good Taste)
One of my very favorite flavors is mint chip
Gera@Sweets Foods Blog
You know mint chocolate chip ice creams are the IDEAL combination for my taste – you targeted perfect 🙂
Can’t resist that pictures!
All the best,
Gera
Anna Johnston
Ohhhhhh, I have to get an ice-cream machine. Top of my Christmas list. Your bowls are beautiful, where does one find them? Great recipe, can’t wait to try it.
JG
We don’t have Sub Zero Ice Cream here in New England. We scream for Friendly’s & also for Hood. 🙂 Mint Chocolate Chip is a wonderful flavor!
~Judy