Mint Chocolate Chip Ice Cream Recipe

Warm dairy with mint

In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream with 1 cup packed fresh mint leaves and 1 tablespoon granulated sugar (from the measured sugar). Warm over medium heat until just below simmer (steam and small bubbles at the edges), stirring occasionally, about 5–7 minutes. Remove from heat, cover, and let the mint steep for 20–30 minutes for a bright mint flavor.

Strain

After steeping, strain the milk-cream mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing gently on the mint leaves to extract flavor. Discard the solids. If you prefer stronger mint, reserve a few chopped leaves to fold in later.

Heat infused dairy

Return the strained mint-infused dairy to medium heat. Add the remaining granulated sugar (so total 3 tbs) and 2 tbs light brown sugar and 1 tsp fine sea salt; whisk to dissolve. Warm until it begins to steam and small bubbles form at the edge, about 3–4 minutes. Remove from heat.

Temper egg yolks

In a bowl, whisk 4 large egg yolks until smooth. Slowly pour about 1 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper the yolks (this prevents curdling).

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (an instant-read thermometer should read 175–180°F or 79–82°C). Do not boil.

Finish custard

Remove the saucepan from heat and stir in 1 tsp vanilla extract. If using green food coloring, add 2–3 drops now and mix until color is uniform. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Chill

Cover the custard surface with plastic wrap (press the wrap directly onto the surface to prevent a skin) and refrigerate until thoroughly cold, at least 4 hours or overnight. For faster chilling, place the sealed bowl in an ice bath before refrigerating.

Place 3 oz finely chopped semisweet chocolate and 1 tsp unsalted butter in a small heatproof bowl. Melt gently in 20–30 second bursts in the microwave, stirring between bursts, or over a double boiler until smooth. Let cool slightly. Once ice cream is nearly churned, you will create shards by pouring the warm chocolate into very cold cream (see next section).

Churn

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes).

Make chocolate shards (optional, two methods)

Method A (traditional 'hot chocolate pour'): While the ice cream churns and is nearly done, heat the melted chocolate slightly so it is pourable but not hot. Spoon or drizzle the warm chocolate in a thin stream over the churning ice cream; the chocolate will harden into brittle shards and break into small pieces as it contacts the cold ice cream. Method B (if you prefer small chips): Spread the melted chocolate thinly on a parchment-lined sheet, chill until fully set, then break into small pieces and fold into the churned ice cream.

Fold in chocolate

If you used Method B or have pre-chilled chocolate pieces, fold them gently into the churned ice cream with a spatula so they distribute evenly. If you used Method A, the churned ice cream will already contain chocolate shards from the pour.

Transfer the ice cream to an airtight container, press a piece of parchment directly on the surface to minimize ice crystals, and freeze until firm, at least 4 hours (overnight preferred). Remove from freezer 5–10 minutes before scooping for easier serving. Serve garnished with a few fresh mint leaves if desired.