The ice creams I’m drawn to are usually much like my other favorite desserts – chocolate, nuts, caramel, salty-sweet combos. Buy my most favorite, since childhood, is mint chocolate chip. I almost never get it when we go out for ice cream though because I’ve always, also since childhood, been kind of grossed out by that fluorescent green color that is de rigueur in ice cream shop mint chocolate chip.
Breyers mint chocolate chip has always held my top spot, but this summer I wanted to try out making it at home. And surprise, surprise, my version is green!
Scott peeked in the container as I was scooping some out for dessert one night and said, “It’s green?!” (he knows well my aversion to green mint chocolate chip). But this green is very different than what you’ll find in ice cream parlour tubs everywhere. It’s the palest shade of pastel green and made me understand at once why the color mint, so present these days in fashion and home decor, is called “mint.” This is why.
The flavor of this ice cream is also a shade different than your traditional mint chocolate chip, but I love it for summer. It still has the mint flavor you’ll recognize but the addition of fresh mint leaves give it this subtle herbal undertone.
I’ll keep buying my Breyers, but on summer days when I have an abundance of fresh mint growing out back and am in the habit of giving my ice cream maker a workout, this recipe will stay on my list.
Fresh Mint Chocolate Chip Ice Cream
Ingredients
2 c. cream
1 c. milk (any kind you like)
1 tsp. vanilla extract
1 tsp. peppermint extract
1/2 c. packed fresh mint leaves
2 eggs
3/4 c. sugar
1/2 c. dark chocolate chunks
Combine cream, milk, both extracts, and mint leaves in a blender. Blend until mint has been completely pulverized.
Pour mixture into a saucepan and bring just to a boil over medium high heat. Meanwhile, whisk eggs and sugar in another small bowl. Ladle some of the milk mixture into the eggs and whisk rapidly and constantly, then do one more time. Slowly pour the egg mixture into the milk mixture, whisking constantly. Continue to whisk over medium heat until the mixture thickens slightly – do not let it boil or it will curdle. Refrigerate until cold.
Pour the chilled mixture into an ice cream maker and process until it starts to thicken. Pour the chocolate chunks in and continue to process until it’s the consistency of slightly softened ice cream.
Spoon into a lidded container and freeze, or serve immediately.
Click here for a printable recipe.
If you’re looking for another great homemade ice cream recipe, this is another of my favorites!
