Mint-Chocolate Chip Ice Cream

The classic mint chocolate chip, made with fresh mint and delicious real bittersweet chocolate chunks. Makes 1 quart.


1 1⁄2 cups milk
1 1⁄2 cups heavy cream
1 cup packed fresh mint leaves
4 egg yolks
1⁄2 cup plus 2 Tbs. sugar
Pinch of salt
1 or 2 drops green food coloring (optional)
1 or 2 drops blue food coloring (optional)
3 oz. bittersweet or semisweet chocolate, finely chopped


1. In a saucepan combine the milk, 1 cup of the cream, and the mint leaves. Cook over medium heat until hot and then remove. Let steep for 20 minutes.
2. In a bowl combine egg yolks, sugar, salt, and remaining 1/2 cup cream. Stir until smooth.
3. Gradually add the milk mixture in thirds, then return to the pan.
4. Cook over medium heat until thickened, about 5 minutes.
5. Strain into a bowl and refrigerate until cold, at least a few hours.
6. Stir in the food coloring and the process in a ice cream maker according to the manufacturer's instructions. Just before it is frozen completely add the chocolate.
7. For a firm texture transfer to containers and freeze overnight.

Author: Rachael Daylong

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