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Mint Chocolate Chip Ice Cream and a Sub Zero Giveaway

Course: Ice Cream
Servings: 1 quart
Author: Barbara Schieving


  • 2 cups heavy cream divided
  • 1 ½ cups half and half
  • ¾ cup granulated sugar
  • 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


  • 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.