Mint Chocolate Chip Ice Cream (Print)
Cool mint and dark chocolate combine in a velvety, homemade frozen treat with rich, refreshing flavor.
# Ingredients:
01 -
360 ml heavy whipping cream
02 -
360 ml whole milk
03 -
150–200 g granulated sugar, to taste
04 -
4 egg yolks
05 -
15 ml vanilla extract
06 -
5 ml pure mint extract
07 -
Green food colouring, optional
08 -
100 g finely chopped dark chocolate or mini chocolate chips
# Steps:
01 -
Freeze the ice cream maker bowl in accordance with manufacturer instructions until solid.
02 -
In a large saucepan, whisk together heavy cream, whole milk, granulated sugar, and egg yolks until fully blended and smooth.
03 -
Set the saucepan over medium heat and whisk constantly until the mixture thickens enough to coat the back of a spoon, taking care not to let it boil.
04 -
Remove saucepan from heat, then stir in vanilla extract, mint extract, and green food colouring if desired.
05 -
Pour the custard into a large glass bowl or measuring jug. Press plastic wrap directly onto the surface to prevent skin formation, then refrigerate until thoroughly chilled.
06 -
Pour the cold custard mixture into the frozen bowl of the ice cream maker and churn for approximately 20 minutes, or until the mixture reaches soft serve consistency.
07 -
Add chopped dark chocolate or mini chocolate chips during the final 5 minutes of churning, or fold in immediately after churning for even distribution.
08 -
Transfer the churned ice cream to a glass loaf pan or baking dish and spread evenly. Cover and freeze until firm, approximately 4 to 6 hours.
09 -
Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping for optimal texture. Store covered in the freezer for up to three months.
# Additional Notes:
01 -
Substituting 480 ml (2 cups) cream for the milk creates a noticeably richer flavour and texture.