You wouldn’t expect some recipes to be so challenging, yet here we are: homemade mint chip ice cream made using real mint leaves.
It’s not exactly rocket science, but you’ll need a little patience, some luck, and many bowls (for mixing and setting aside ingredients at proper intervals).
Also, make sure you calculate enough time in between steps (at least an hour) to let the ice cream mixture cool. It would be best to prepare this ice cream in the morning or the evening, before serving the next day.
Enjoy the freshness of mint coupled with creamy and frothy ice cream texture. Perfect for a summer dessert that will surprise even your most demanding friends.
Ingredients for Mint Chocolate Chip Ice Cream
- 4 cups heavy cream
- 2 cups whole milk
- 4 cups fresh mint leaves
- 1/2 cup white sugar
- 10 egg yolks
- 1 cup chocolate chips
- 1 tbsp unscented coconut oil
- a pinch of salt
Optional: an ice cream maker will help you speed up this process and achieve a fuller, more ice cream-like texture, but you can 100% do this recipe using just a spatula or a hand mixer. All ingredients are the same.
- Warm the ingredients: in a medium-sized pot, warm 2 cups heavy cream and all of the milk, sugar, and salt. Add mint leaves. Heat until you notice liquid evaporating from the pot. Remove from the stove and let cool for about an hour with the lid on.
- Strain the leaves to get the aroma: use a fine mesh strainer to separate the mint leaves from the mint-infused liquid. Squeeze the leaves to get the most out of them. Throw away when done with this step.
- Pour the leftover 2 cups of heavy cream into another bowl and place the empty strainer on top of the bowl.
- Heat the mixture of heavy cream and mint (from step 1) again.
- Making mint cream custard: Whisk egg yolks in (yet) another bowl. Slowly add the mint-infused mixture (from the previous step) to the yolks. Whisk continuously. When you’re done, pour this cream back into the pot.
- Cook on medium heat until the custard thickens.
- Mix your mint custard cream with the remaining heavy cream (from step 3). Stir until the ingredients are combined. Ideally, you’d want to leave this in the fridge overnight, but before you do that, let the custard cool at room temperature.
- If you have an ice cream maker, now is the time to use it. Pour the custard to the ice cream maker and follow instructions to get the desired texture. (If you don’t have an ice cream maker, use a hand mixer or a spatula to mix the ingredients again and achieve a thick, frothy texture. Freeze for 8-10 hours.)
- Melt chocolate chips and unscented coconut oil and slowly add to the ice cream mixture or drizzle on top just before the ice cream is done. (If you’re following this recipe and you don’t have an ice cream maker, just melt the chocolate chips and add them to your mint custard mixture before freezing it. Alternatively, leave out the coconut oil and just sprinkle chocolate chips over your ice cream when you serve it.)
- Once you finally have your ice cream, transfer everything into an airtight glass container and refrigerate before it’s ready to serve.
Recipe submitted by Claudia S.