Mint chocolate chip ice cream makes me feel like a kid. It reminds me of hot summer days, bare feet burning on pavement and running through sprinklers. It reminds me of banana carpets (remember those?), grass stains and endless freedom. It reminds me of summer holidays that seemed to last for years.
The mint chocolate chip ice cream I ate as a kid was never made with fresh mint. It was also minty green, unlike this very pale green ice cream. But the two can’t be compared. It would be like comparing a chocolate bar from a convenience store to a handmade chocolate from your local chocolatier.
Full of fresh mint flavour and crunchy bits of chocolate chips, this fresh mint ice cream is soft and creamy and everything home made ice cream should be. Plus there’s a cool minty tingle that lasts on your tongue long after you finish eating.
- 3 cups of fresh mint leaves, rinsed, drained and packed. No stems.
- 2 cups whole milk, divided
- 1 cups heavy cream
- ⅔ cup sugar
- A pinch of salt
- 5 egg yolks
- 1 cup chocolate chips (I used mint chocolate chips)
- Heat mint leaves, cream and 1 cup of milk on the stove until just steaming (do not let boil.) Remove from heat and let stand, covered for 1 hour.
- Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add sugar and salt. Heat just until sugar has dissolved.
- In a medium sized bowl, whisk egg yolks. Slowly pour heated milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.
- Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.
- Strain though a fine mesh sieve into a large bowl. Add remaining cup of milk and stir to combine.
- Place in fridge until completely cool then process according to the directions on your ice cream maker.
- Stir in chocolate chips once ice cream has formed.
Want another delicious ice cream recipe? Check out the first in the Ice Cream Sundays Series: