by Amy Bradley
The temperature lately has been unbearably hot. I usually love to bake, but my desire has lessened because of how warm it makes the house. Plus, working with frosting is basically pointless because it ends up melting. So, instead of baking I decided to assuage my sweet tooth through ice cream.
I’ve already made fantastic Cinnamon Crunch Ice Cream using the ice cream maker attachment for my KitchenAid stand mixer. Personally, I am a chocolate fan, so this time I decided to try some Mint Chocolate Chip. The flavor is refreshing, the texture is ultra creamy, and the bite and overall crunch from the chocolate creates a well rounded dessert.
This ice cream uses the same custard-style base as the Cinnamon Crunch Ice Cream. It requires egg yolks and stove-top heat to achieve the right consistency. It took me some time to find the right combination of peppermint and sugar, but thankfully Mr. Bradley made an excellent taste testing assistant to help me with my evaluation. (Trust me when I say the warm batter will not taste very great, but when it’s cold and churned it is absolute perfection.) I had to amplify the amount of sugar a good bit compared to my previous ice cream, which makes sense as the last recipe had added cinnamon sugar crumbles for sweetness.
Mike said this ice cream is as good as what you can buy in the store. I must say that I agree! If you want some extra chocolate flavor, we recommend adding chocolate syrup – or try some chopped Oreo pieces or brownies (like my Mocha Chocolate Brownies).
Mint Chocolate Chip Ice Cream Recipe
Yield: about 2 quarts
- 2 cups whole milk
- 8 large egg yolks
- 1 1/2 cups granulated sugar
- 3 cups heavy cream
- 3 tsp peppermint extract
- Pinch of salt
- A few drops of green food coloring (optional)
- 1 1/2 to 2 cups mini semi-sweet chocolate chips
- Heat whole milk in a medium saucepan over medium heat, stirring constantly until hot – but do not boil it. Remove from heat and set aside.
- In the bowl of your stand mixer, whisk the egg yolks and sugar on low speed until combined.
- While the mixer is on low speed, slowly pour in the warmed milk. You might need a pouring spout or funnel to help with this step. Continue whisking until thickened, about 1 or 2 minutes.
- Pour the mixture back into the saucepan and put over medium heat, stirring constantly until bubbles begin to form along the edges – for me, this took 3 to 5 minutes or so.
- Pour this into a large mixing bowl or plastic storage bowl, then add the heavy cream, peppermint extract, food coloring (if desired) and salt. Whisk together for about 1 or 2 minutes.
- Cover the bowl and chill in the refrigerator for 8 hours or until it is completely cold.
- Make the ice cream using your chilled batter, following the instructions for your ice cream maker. Churn until it is about at the soft serve ice cream consistency.
- Slowly pour the mini chocolate chips into the batter. Add as much or as little as you’d like. I used around 2 cups total to make it nice and “chippy”.
- Spoon the ice cream into a freezer-safe container (I recently bought these from Amazon). If you find you need extra chips, sprinkle a few in as you layer in the ice cream.
- Cover and freeze for at least 6 hours, or overnight, before serving.
Did you try this recipe? Share your creations on social media by using the hashtag #sweetandsavorycouple!
Follow our blog with Bloglovin
© The Sweet & Savory Couple. The links in this blog post are affiliate links, which pay us a small commission at no extra cost to you. We appreciate your support!