This homemade mint chocolate chip ice cream is so creamy, minty and chocolate-y. This ice cream is a perfect treat at any time of the year!
Homemade mint chocolate chip ice cream is so incomparable to store bought. I purchased an ice cream maker attachment for my KitchenAid mixer years ago and have not bought ice cream since. I LOVE making homemade ice cream!
Custard based ice creams are indeed a little extra work than their non custard based counterparts, but the time is most definitely worth it. The outcome is a very creamy and rich ice cream, full of mint and chocolate flavours. So, what ingredients do you need to make this homemade mint chocolate chip ice cream?
Ingredients for making ice cream
- Homogenized milk - I really suggest using 3.25% milk instead of a reduced fat milk for richness.
- Whipping cream - Again for richness.
- Granulated sugar
- Salt - To enhance the flavours.
- Egg Yolks - I use 6 egg yolks in my ice creams. The more egg yolks, the creamier your ice cream will be.
- Mini semi-sweet chocolate chips - Definitely use mini chocolate chips. The normal size ones are too big for this ice cream.
- Mint extract - For all that mint flavour!
- Food colour gel - I prefer food colour gels because it doesn't take a lot to colour the ice cream. I use Americolor but I have heard Wilton makes good food colour gels too.
How do I make ice cream?
Start off by making the custard base. Add the milk, 1 cup of the whipping cream, sugar and salt in a medium sauce pan and place over medium heat. In a separate bowl, pour in the remaining 1 cup of whipping cream.
Add the egg yolks to a separate bowl. Once the milk mixture has been heated through, pour a bit of the milk mixture into the egg yolks, whisking constantly to temper the eggs. Pour the egg yolk mixture back into the sauce pan and continue to whisk constantly. The custard will be ready when it has thickened and coasts the back of a spoon.
Strain the custard into the cold whipping cream and stir to combine. Chill the mixture thoroughly for a about 2 hours over overnight. When you are ready to churn the ice cream, stir in the mint extract and food colour gels. Churn the ice cream in your ice cream maker, as per manufactures instructions.
Gently fold the chocolate chips into your ice cream and store it in an airtight container. Place the ice cream in the freezer for 6 hours, preferably overnight.
Tips for making ice cream
Save fat and calorie cutting for later - Ice cream needs a high fat content to create a creamy texture and are rich and delicious. Ice creams made with less fat are icy and gritty.
Chill the custard - The custard needs to be as cold as possible before it goes in the ice cream maker. I usually let it sit overnight in the refrigerator, but at least 4 hours is fine.
Flavourings - Any extracts, alcohol or other flavourings should be added when the custard is cool. If you add them when the custard is hot, their flavours will deteriorate.
Freezer storage - The ice cream is hard when you take it out of the freezer. Just leave it on your counter for a minute or so, and it will soften enough to scoop easily. Adding a bit of alcohol to your ice cream will help it remain soft enough to scoop right out of the freezer.
Here are some more great summer recipes:
- HOMEMADE VANILLA BEAN ICE CREAM
- STRAWBERRY CREPE CAKE
- LEMON MERINGUE CHEESECAKE
- BLACK FOREST TRIFLE
- BLUEBERRY CHEESECAKE PIE
- PERFECT RICE KRISPIE SQUARES
- 1 cup (250ml) milk
- 2 cups (480ml) heavy cream, divided
- 2/3 cup (135g) sugar
- A pinch of salt
- 6 large egg yolks
- 6 ounces mini semisweet chocolate chips
- 1 tsp (4g) mint extract
- 1 drop Americolor Leaf Green food gel
- 1 drop Americolor Teal food gel
- Place a medium saucepan over medium heat. Add milk, 1 cup of the heavy cream, sugar and salt and heat until sugar has dissolved.
- Pour the remaining 1 cup of heavy cream in a medium bowl. Set a small mesh strainer over the bowl.
- Whisk the egg yolks in a separate small bowl and set aside. When the milk mixture is ready, temper the egg yolks by pouring some of the milk mixture into the eggs, whisking constantly so the eggs temper and do not cook into scrambled eggs. Pour the tempered eggs back into the saucepan and whisk constantly. The mixture will be ready when it has thickened and coats the back of a spoon.
- Strain the custard into the cold heavy cream and stir to stop the custard from cooking. Chill the mixture thoroughly in the fridge for several hours to overnight.
- Add mint extract and food gels to the cooled mixture and stir to combine. Process the custard in an ice cream maker according to the manufacture's instructions.
- Once the ice cream has been churned, gently fold in the chocolate chips. Store the ice cream in an airtight container and place in the freezer for 6 hours to overnight.
- Save fat and calorie cutting for later - Ice cream needs a high fat content to create a creamy texture and are rich and delicious. Ice creams made with less fat are icy and gritty.
- Chill the custard - The custard needs to be as cold as possible before it goes in the ice cream maker. I usually let it sit overnight in the refrigerator, but at least 6 hours is fine.
- Flavourings - Any extracts, alcohol or other flavourings should be added when the custard is cool. If you add them when the custard is hot, their flavours will deteriorate.
- Freezer storage - The ice cream is hard when you take it out of the freezer. Just leave it on your counter for a minute or so, and it will soften enough to scoop easily. Adding a bit of alcohol to your ice cream will help it remain soft enough to scoop right out of the freezer.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 171mgSodium: 75mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 6g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.