Mint Chocolate Chip Ice Cream

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

  • 1
    cup L&B Classic Whole Milk
  • ¾
    cup granulated sugar
  • Kosher salt
  • 2
    cups heavy cream, divided
  • 2
    cups packed mint leaves
  • Yolks from 5 L&B Large Organic Brown Eggs
  • 4
    ounces semi-sweet chocolate chips
  • 1 ½
    teaspoons vegetable oil

Special equipment:

  • Ice cream machine

Directions

  1. 1

    Place the base of an ice cream machine in the freezer for a minimum of 24 hours before churning the custard.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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