Pin It My neighbor brought over a pint of homemade mint ice cream one July evening, and I couldn't stop thinking about how clean and bright it tasted compared to the neon-green stuff from the store. The next weekend, I pulled out my ice cream maker and started experimenting. After a few batches that were either too sweet or tasted like toothpaste, I finally nailed the balance—and now this is the recipe I make every summer when the heat settles in.
I made this for my sister's birthday dinner last year, and she scraped her bowl so thoroughly I thought she might lick it. She told me it reminded her of the ice cream truck that used to park outside our elementary school, except better. That's when I realized this recipe wasn't just about dessert—it was about capturing a feeling.
Ingredients
- Heavy cream and whole milk: The combo gives you richness without being too heavy, and the fat carries the mint flavor beautifully.
- Granulated sugar: I've tried reducing it, but 3/4 cup is the sweet spot—enough to balance the mint without making it cloying.
- Egg yolks: These create the custard base that makes the texture silky, not icy.
- Peppermint extract: A little goes a long way, start with 1 teaspoon and taste before adding more.
- Vanilla extract: It rounds out the mint and adds warmth.
- Green food coloring (optional): I skip it because I like the natural cream color, but a drop or two makes it look more familiar.
- Semisweet chocolate chips: Mini chips distribute better, but chopped dark chocolate adds a more grown-up edge.
Instructions
- Heat the dairy base:
- Combine the cream, milk, and half the sugar in a saucepan over medium heat, stirring occasionally. You want it steaming and fragrant, but pull it off before it bubbles.
- Whisk the yolks:
- In a separate bowl, whisk the egg yolks with the remaining sugar until they turn pale and thick, almost like a loose ribbon. This step aerates the custard.
- Temper the eggs:
- Slowly drizzle about a cup of the hot cream into the yolks while whisking constantly—this warms them gently so they don't scramble. Pour everything back into the pan.
- Cook the custard:
- Stir constantly over low heat with a wooden spoon, scraping the bottom and sides, until the mixture thickens enough to coat the spoon. If you have a thermometer, aim for 170–175°F.
- Flavor and strain:
- Remove from heat and stir in the peppermint, vanilla, and food coloring if using. Pour through a fine-mesh sieve into a clean bowl to catch any cooked bits.
- Chill completely:
- Let it cool to room temperature, then cover and refrigerate for at least 3 hours or overnight. Cold custard churns faster and smoother.
- Churn and add chocolate:
- Pour the chilled base into your ice cream maker and churn according to the manual. In the last few minutes, toss in the chocolate chips—they'll get suspended perfectly.
- Freeze until firm:
- Transfer to a container, press parchment against the surface, and freeze for 2–4 hours. It'll firm up into perfect scoops.
Pin It The first time I served this at a backyard barbecue, people kept asking if I'd bought it from a fancy creamery. I didn't correct them right away—I just enjoyed watching them go back for seconds. Eventually I admitted I made it, and now I get requests every time the weather warms up.
Getting the Mint Flavor Just Right
If you want a more natural mint taste, steep fresh mint leaves in the warm milk mixture for 10 minutes before straining them out. I tried this once with spearmint from my garden, and it was softer and sweeter than peppermint extract. Just remember to taste before adding extract—you might need less.
Choosing Your Chocolate
Mini chocolate chips stay suspended better and give you chocolate in every bite, but chopped dark chocolate creates dramatic shards that melt on your tongue. I've also used cacao nibs for a bittersweet crunch. Whatever you choose, make sure it's good quality—cheap chocolate can taste waxy when frozen.
Storage and Serving Tips
Homemade ice cream gets rock-hard in the freezer because it doesn't have commercial stabilizers. Let it sit on the counter for 5–10 minutes before scooping, or run your scoop under hot water. It keeps well for about two weeks, but the texture is best in the first week.
- Press parchment paper directly onto the surface before sealing to prevent ice crystals.
- Store it in the back of the freezer where the temperature is most consistent.
- If it gets too hard, microwave for 10 seconds at a time until scoopable.
Pin It There's something about making ice cream from scratch that feels like a small rebellion against convenience. I hope this becomes your go-to summer recipe, the one you make when you want to impress someone—or just treat yourself.
Recipe Questions & Answers
- → How do I ensure a smooth custard base?
Temper the egg yolks slowly by gradually adding hot cream mixture while whisking, then cook gently over low heat until thickened but not boiling.
- → Can I use fresh mint for stronger flavor?
Yes, steep fresh mint leaves in the dairy mixture before combining with egg yolks, then strain out before cooking for added freshness.
- → What type of chocolate chips works best?
Use high-quality semi-sweet chocolate chips, either mini or chopped, to add pleasant crunch and balance the mint.
- → Is there a dairy-free alternative?
Substitute coconut milk and coconut cream for the heavy cream and milk to achieve a dairy-free version with rich texture.
- → How long should the mixture chill before churning?
Chill the custard at least 3 hours or overnight to cool thoroughly, ensuring the best texture during churning.
- → What tools are essential for preparation?
A medium saucepan, whisk, wooden spoon, fine-mesh sieve, ice cream maker, and freezer-safe container are needed for the process.