St Patricks Mint Chocolate Chip

My apartment mate Sarah burst through the door last March with a carton of mint chocolate chip from the corner bodega, declaring it the official flavor of the entire month. We ate it straight from the container while watching terrible movies, and by the time St. Patricks Day actually rolled around, we decided store bought would never cut it again.

The first time I attempted homemade ice cream was definitely a learning experience. I overcooked the custard and ended up with something closer to sweet scrambled eggs than creamy dessert, but that mistake taught me to watch the thermometer like a hawk and trust the spoon test over time.

Ingredients

• Heavy cream: The foundation that gives this ice cream its incredibly rich mouthfeel and luxurious texture
• Whole milk: Balances out the heavy cream perfectly so the flavor does not become overwhelmingly heavy
• Granulated sugar: Sweetens while also helping prevent ice crystals from forming during freezing
• Egg yolks: The secret to that professional custard base that makes homemade ice cream taste so much better
• Fine sea salt: A tiny pinch that makes the chocolate chips taste more chocolatey
• Peppermint extract: Go for pure extract rather than imitation for a clean, authentic mint flavor that shines
• Vanilla extract: Rounds out the sharp peppermint and adds depth to the overall flavor profile
• Chocolate chips: Chopping them slightly creates more surface area for better distribution in every bite

Instructions

Heat the dairy mixture:

Combine the heavy cream, milk, and half of the sugar in a medium saucepan over medium heat, watching carefully until it just begins to steam

Whisk the egg base:

While the dairy heats, whisk together the egg yolks, remaining sugar, and salt until the mixture turns pale and noticeably thick

Temper the eggs:

Slowly pour about half a cup of the hot cream into the yolks while whisking constantly to prevent scrambling

Combine and cook:

Pour the warmed egg mixture back into the saucepan and cook over medium-low heat, stirring constantly until the custard thickens enough to coat the back of a spoon

Add the flavorings:

Remove from heat and immediately stir in the peppermint extract, vanilla extract, and a few drops of green food coloring if you are feeling festive

Chill completely:

Pour the custard through a fine mesh sieve into a clean bowl, then refrigerate for at least 4 hours until thoroughly chilled through

Churn the ice cream:

Freeze the chilled custard in your ice cream maker according to the manufacturers instructions

Add the chocolate:

During the last few minutes of churning, sprinkle in the chopped chocolate chips so they distribute evenly throughout

Freeze until firm:

Transfer the ice cream to a freezer safe container and let it firm up for at least 2 hours before serving

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Last year I made a double batch for our St. Patricks Day party and honestly wish I had tripled it. Watching friends gather around the freezer, spoons in hand, debating who gets to scrape the last bits from the container made all the stirring and temperature monitoring absolutely worth it.

Getting The Perfect Green

Start with just one or two drops of food coloring because the mint base already has a natural pale tint. You can always add more, but trying to tone down neon green ice cream is basically impossible and looks less than appetizing.

Chocolate Matters

Chopping the chocolate chips into smaller pieces creates better distribution throughout the ice cream. I use a chefs knife and give them a rough chop so some pieces stay slightly larger for those satisfying chocolatey moments in every spoonful.

Serving Suggestions

This ice cream shines when served in waffle cones that have been dipped in melted chocolate and sprinkled with crushed peppermint candies. The combination of textures takes the whole experience to another level.

• Let the ice cream sit on the counter for five minutes before scooping for the best texture
• Warm brownies make the perfect base for a sundae that will disappear in minutes
• Store a piece of parchment paper directly on the surface to prevent freezer burn

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Whether you are going all out with green food coloring or keeping it classic, this homemade version will ruin store bought mint chocolate chip forever. Happy scooping.

Recipe FAQs

→ What ingredients give the dish its mint flavor?

Pure peppermint extract is used to provide a natural, fresh mint flavor that complements the creamy base perfectly.

→ How are the chocolate chips incorporated?

Chopped chocolate chips are folded in during the last minutes of churning to ensure even distribution without melting.

→ What is the purpose of tempering the egg yolks?

Tempering gently raises the temperature of the eggs to prevent curdling when combined with the hot cream mixture, resulting in a smooth custard.

→ Can natural coloring be omitted?

Yes, natural green food coloring is optional and can be skipped for a pale, classic appearance without affecting taste.

→ How long should the mixture chill before churning?

The custard should be refrigerated and thoroughly chilled for at least 4 hours to develop proper texture and flavor.

→ Are there suggestions for serving?

This mint chocolate chip creation pairs wonderfully with chocolate brownies or crisp wafer cookies for added texture contrast.