This is mint chocolate chip ice cream reimagined. Instead of artificial extracts and bright green dyes, we steep fresh mint leaves in a rich custard base to extract their pure, herbal essence.
The result is a sophisticated, pale green ice cream with a refreshing, true mint flavor that’s perfectly balanced by the addition of bittersweet chocolate chunks. Churned in an ice cream maker, it achieves a luxuriously creamy, scoopable texture that’s simply unforgettable.
The Science of Infusing Fresh Mint & A Smooth Custard Base
The key to authentic flavor lies in the mint infusion. Gently heating the milk and cream with a large quantity of fresh mint allows the volatile oils and flavor compounds to dissolve into the dairy fat, creating a potent, natural mint base. Straining removes the leaves, leaving behind pure flavor without any grassy texture.
The custard base (crème anglaise) provides the luxurious mouthfeel. Egg yolks, when cooked gently with the infused dairy, create a stable emulsion that traps tiny air bubbles during churning and inhibits the formation of large ice crystals.
This results in an incredibly smooth, rich texture far superior to “Philadelphia-style” (no-egg) ice creams. The chocolate is added at the very end as finely chopped chunks to ensure clean, crisp bites that don’t gum up the churn.
Ingredients
For the Mint Infusion & Custard Base:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 1 ½ cups (packed) fresh mint leaves, washed (about 2 large bunches)
- ⅔ cup (135g) granulated sugar
- ¼ teaspoon salt
- 6 large egg yolks
For Finishing:
- 4 oz (115g) bittersweet or semi-sweet chocolate, finely chopped
- ½ teaspoon peppermint extract (optional, for a stronger mint kick)
- Green gel food coloring (optional, for a more pronounced color)
Instructions
1. Infuse the Dairy with Mint: In a medium saucepan, combine the heavy cream, milk, and fresh mint leaves. Heat over medium heat until the mixture just begins to steam and small bubbles form around the edges (do not boil). Remove from heat, cover, and let steep for 1 hour to infuse.
2. Strain & Reheat the Mint Cream: Pour the steeped mixture through a fine-mesh strainer into a clean bowl, pressing firmly on the mint leaves to extract all flavor. Discard the leaves. Return the mint-infused cream to the saucepan. Whisk in the sugar and salt. Heat over medium heat until warm, stirring to dissolve the sugar.
3. Temper the Egg Yolks & Cook the Custard: In a separate bowl, whisk the egg yolks until smooth. While whisking constantly, slowly drizzle about 1 cup of the warm mint cream into the yolks to temper them.
Then, pour the yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture thickens enough to coat the back of the spoon and reaches 170-175°F (77-80°C). Do not let it boil.
4. Chill the Base Thoroughly: Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in peppermint extract and a tiny drop of green gel coloring if desired.
Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 6 hours, or preferably overnight, until completely cold (below 40°F / 4°C).
5. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency, about 20-25 minutes. In the last minute of churning, add the finely chopped chocolate so it’s evenly distributed.
6. Harden & Serve: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface, then cover with a lid. Freeze for at least 4 hours, or until firm enough to scoop. Let sit at room temperature for 5-10 minutes before serving for the best texture.
Pro-Tips for the Creamiest, Most Flavorful Ice Cream
- Use Fresh, Dry Mint: Ensure your mint leaves are dry after washing to prevent diluting the dairy. Spearmint is traditional and less sharp than peppermint.
- Steep for Full Flavor: Don’t rush the steeping time. The full hour allows the flavor to fully permeate the cream.
- Chill Completely: The custard base must be ice-cold before churning. This ensures faster freezing and a smoother final product with smaller ice crystals.
- Chop Chocolate Finely: Larger chunks can jam the ice cream maker’s dasher. Fine pieces ensure even distribution and a pleasant texture.
- Pre-Chill Your Machine: If your ice cream maker’s bowl requires freezing, ensure it is completely solid (usually 24 hours) for optimal churning.
- Avoid Boiling the Custard: Cooking the eggs too quickly or too hot will cause them to scramble, creating a grainy texture. Low, slow, and constant stirring is key.
This Homemade Mint Chocolate Chip Ice Cream is a celebration of pure, natural flavors.
