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Creamy Mint Chip Ice Cream

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A refreshing homemade mint chip ice cream with a creamy custard base, infused with fresh mint and studded with crunchy chocolate chips. Perfect for warm days, parties, and nostalgic comfort.

Ingredients

Scale
  • 2 cups (480 ml) whole milk
  • 2 cups (480 ml) heavy cream
  • 3/4 cup (150 grams) granulated sugar
  • 1 cup loosely packed fresh mint leaves
  • 1 teaspoon vanilla extract
  • 4 large egg yolks (room temperature)
  • 3/4 cup (135 grams) mini semi-sweet chocolate chips
  • Bright green food coloring (optional, a few drops)

Instructions

  1. In a medium saucepan, combine whole milk, heavy cream, and fresh mint leaves. Warm over medium heat until just simmering (around 180°F / 82°C), stirring occasionally. Remove from heat and let the mint steep for 30 minutes.
  2. Strain the mixture through a fine mesh sieve into a clean bowl, pressing gently on the mint leaves to extract flavor. Discard the leaves.
  3. In a separate bowl, whisk egg yolks and granulated sugar until pale and slightly thickened (about 2-3 minutes).
  4. Slowly pour about 1 cup (240 ml) of the warm mint-infused cream into the egg mixture, whisking constantly to prevent scrambling. Pour this mixture back into the saucepan with the remaining cream.
  5. Return the saucepan to low-medium heat. Stir constantly until the custard thickens and coats the back of a spoon (around 170°F / 77°C). Do not boil.
  6. Remove from heat, stir in vanilla extract and optional green food coloring. Pour custard into a bowl, cover with plastic wrap pressed directly on the surface, and chill in the fridge for at least 4 hours or overnight.
  7. Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions (typically 20-25 minutes).
  8. Add mini semi-sweet chocolate chips in the last 5 minutes of churning to mix evenly.
  9. Transfer ice cream to an airtight container and freeze for at least 2-3 hours before serving.

Notes

If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes for 2-3 hours to break up ice crystals. Keep the ice cream maker bowl frozen overnight for best results. Temper eggs slowly to avoid scrambling. Add chocolate chips at the end of churning to keep them crunchy.

Nutrition

Keywords: mint chip ice cream, homemade ice cream, creamy mint ice cream, mint chocolate chip, easy ice cream recipe, summer dessert

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