Pin Recipe Last July, I cranked my ice cream maker on the back porch while thunderclouds rolled in, racing to finish before the power flickered. The mint leaves I'd grabbed from the garden were still damp, and the whole kitchen smelled like a rainstorm mixed with chocolate. That batch turned out sharper and brighter than any store-bought pint I'd ever tried. Now I make it every summer, sometimes twice a week when the mint takes over the herb bed.
I once served this at a backyard barbecue, and my neighbor's kid asked if I'd put toothpaste in it. Everyone laughed, but ten minutes later she came back for seconds with chocolate smeared on her chin. That's when I realized the mint had to be balanced just right, not medicinal, just cool and sweet enough to let the chocolate shine through.
Ingredients
- Heavy cream and whole milk: The fat content here is what makes the ice cream silky instead of icy, so don't skimp or swap for low-fat versions.
- Granulated sugar: Half goes into the custard base to stabilize the eggs, and the other half sweetens the yolks so they don't scramble when you temper them.
- Egg yolks: These create the custard that gives you that luxurious mouthfeel, the kind that coats your spoon and melts slowly on your tongue.
- Peppermint extract: A little goes a long way, start with the recommended amount and taste before adding more, because too much turns refreshing into overwhelming.
- Vanilla extract: It rounds out the mint and keeps the flavor from being one-note, almost like a whisper in the background.
- Green food coloring: Totally optional, but a few drops give you that classic mint chip look that makes kids (and adults) smile.
- Semisweet chocolate chips: Mini chips distribute better, but chopped chocolate gives you those irregular shards that shatter when you bite down.
Instructions
- Warm the dairy base:
- Combine the cream, milk, and half the sugar in your saucepan and heat it gently until you see steam rising and tiny bubbles forming at the edges. You want it hot but not boiling, so the eggs don't cook too fast in the next step.
- Whisk the yolks:
- Beat the egg yolks with the remaining sugar until the mixture turns pale yellow and thickens slightly, like soft ribbon when you lift the whisk. This step aerates the yolks and helps them blend smoothly into the hot cream.
- Temper the eggs:
- Slowly drizzle about a cup of the hot cream into the yolks while whisking constantly, this gradually raises their temperature without scrambling them. Once combined, pour everything back into the saucepan.
- Cook the custard:
- Stir constantly over low heat with a wooden spoon, tracing figure-eights across the bottom of the pan, until the mixture thickens enough to coat the spoon and hold a line when you drag your finger through it. A thermometer should read 170 to 175 degrees, and if you see any bubbles, pull it off the heat immediately.
- Add the flavorings:
- Stir in the peppermint extract, vanilla, and a few drops of green coloring if you're using it. The color will lighten as it churns, so go a shade darker than you think.
- Strain and chill:
- Pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits, then let it cool to room temperature before covering and refrigerating for at least three hours. Overnight is even better, the colder it is, the faster it churns.
- Churn and add chocolate:
- Pour the chilled custard into your ice cream maker and churn according to the machine's instructions, usually about 20 minutes. In the last few minutes, add the chocolate chips so they get evenly distributed without sinking.
- Freeze until firm:
- Transfer the soft ice cream to a lidded container and freeze for two to four hours until it's scoopable. If you try to eat it straight from the churn, it'll be more like soft-serve, which isn't a bad thing either.
Pin Recipe One winter night, I made this for my brother who'd just moved back from overseas, and he said it tasted like the ice cream truck that used to park outside our elementary school. We sat at the kitchen table with the windows fogged up, and he told me stories I'd never heard before. That's when I understood that food isn't just about flavor, it's about the memories you didn't know you were making.
How to Boost the Mint Flavor
If you want a deeper, more herbal mint taste, steep a handful of fresh mint leaves in the milk and cream mixture before you add the sugar. Let it sit off the heat for about ten minutes, then strain the leaves out completely before continuing with the custard. The fresh leaves add a grassy, garden-bright note that extract alone can't replicate, though you'll still want a little extract to anchor the flavor.
Choosing Your Chocolate
I've tried everything from cheap chocolate chips to expensive dark chocolate bars, and here's what I've learned. Mini chips stay suspended better and give you chocolate in every bite, but chopped bar chocolate creates those dramatic shards that look beautiful and have a more complex flavor. Semisweet is the classic choice, but dark chocolate (60 to 70 percent cacao) makes the mint taste even brighter by contrast.
Storage and Serving Tips
Homemade ice cream gets rock-hard in the freezer because it doesn't have commercial stabilizers, so let it sit on the counter for five to ten minutes before scooping. I keep mine in a shallow, wide container instead of a tall tub, it freezes faster and is easier to scoop from. If you're making this more than a day ahead, press a piece of parchment paper directly onto the surface before sealing the lid, it prevents ice crystals from forming on top.
- For a fun twist, sandwich a scoop between two chocolate cookies and roll the edges in mini chips.
- Drizzle with hot fudge or caramel sauce to contrast the cool mint.
- Serve alongside a slice of brownie for a deconstructed sundae that feels fancy but takes zero extra effort.
Pin Recipe There's something about making ice cream from scratch that feels like a small rebellion against convenience, like you're taking back a little piece of summer and folding it into your freezer. I hope this one becomes a staple in your house the way it has in mine.
Recipe FAQs
- → How can I intensify the mint flavor?
Steep fresh mint leaves in the milk and cream mixture before combining with egg yolks, then strain out to boost minty notes.
- → What type of chocolate works best?
Semisweet chocolate chips, either mini or chopped, provide a pleasant crunchy texture without overpowering the mint.
- → Can I make a dairy-free version?
Substitute coconut milk and coconut cream for dairy to create a creamy alternative with a subtle tropical twist.
- → Why should the custard not boil?
Heating gently until thickened ensures a smooth custard without curdling or scrambling the eggs for a creamy texture.
- → How long should the mixture be chilled before churning?
Refrigerate the custard for at least three hours or overnight to ensure it’s thoroughly chilled and ready for churning.