Mint Chocolate Chip Ice Cream
June 12, 2022
Mint chocolate chip is a classic ice cream combination and this simple recipe lets you make your own. The flavors are bolder and brighter in the DIY version — it’s just fresh mint leaves, semi-sweet chocolate chips and ultra-creamy custard.
YIELD
1.5 qt
PREP TIME
5 min
COOK TIME
30 min
REST TIME
7.5 hr
Ingredients
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1cup L&B Classic Whole Milk
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¾cup granulated sugar
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Kosher salt
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2cups heavy cream, divided
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2cups packed mint leaves
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Yolks from 5 L&B Large Organic Brown Eggs
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4ounces semi-sweet chocolate chips
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1 ½teaspoons vegetable oil
Special equipment:
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Ice cream machine
Directions
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1
Place the base of an ice cream machine in the freezer for a minimum of 24 hours before churning the custard.
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2
To make the custard: In a medium saucepan, whisk together the milk, sugar, a pinch of salt and 1 cup of the heavy cream. Warm over medium heat, about 5 minutes. Remove the pot from the heat, stir in the mint leaves until submerged, cover and steep for 1 ½ hours at room temperature.
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3
Use a small sieve to scoop the mint leaves out of the cream, pressing the mint with the back of a spoon to return all of the liquid to the pot. Discard the mint and set the cream aside.
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4
Fill a large bowl ¼ of the way with ice and then cover it with water. Place a medium bowl in the ice bath, add the remaining 1 cup heavy cream and place a sieve on top. Set aside.
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5
In another medium bowl, whisk together the egg yolks. Reheat the mint-infused cream over medium heat until steaming, about 7 minutes. Slowly pour the hot cream into the yolks while whisking until combined.
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6
Scrape the custard back into the saucepan and cook over medium-low heat, stirring and scraping the bottom of the pot continuously, until the custard thickens and coats the back of a spoon, about 7 minutes. Immediately strain the custard into the bowl on the ice.
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7
Stir over ice until lukewarm, about 5 minutes. Transfer to a sealable container and chill in the refrigerator for 2 hours or preferably overnight.
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8
To make the ice cream: Pour the chilled custard into the base of the ice cream machine and churn until thick and smooth, about 8 minutes. Meanwhile, in a microwave-safe bowl, combine the chocolate and oil. Microwave in 20-second intervals until the chocolate is ¾ of the way melted. Stir until completely melted.
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9
Drizzle the chocolate into the ice cream while churning, until the ice cream is quite thick and the chocolate is frozen, about 2 minutes.
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10
Transfer the ice cream in an airtight container and freeze until firm, about 6 hours. Enjoy!
Recipe adapted from: “The Perfect Scoop” by David Lebovitz