St Patricks Mint Chocolate Chip (Printable View)

A creamy mint and chocolate chip treat offering refreshing flavors and indulgent texture for festive enjoyment.

# What You’ll Need:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/4 teaspoon fine sea salt

→ Flavorings

06 - 1 1/2 teaspoons pure peppermint extract
07 - 1/2 teaspoon pure vanilla extract
08 - green food coloring (optional, a few drops)

→ Chocolate

09 - 3/4 cup semisweet or dark chocolate chips, chopped

# Cooking Steps:

01 - Combine heavy cream, milk, and half the sugar in a medium saucepan. Heat over medium heat until steaming, not boiling.
02 - Whisk egg yolks, remaining sugar, and salt in a separate bowl until pale and thick.
03 - Slowly pour 1/2 cup hot cream mixture into egg yolks while whisking constantly to temper.
04 - Gradually whisk tempered egg mixture back into the saucepan.
05 - Cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens enough to coat the back of the spoon (170-175°F).
06 - Remove from heat and stir in peppermint extract, vanilla extract, and green food coloring if using.
07 - Pour custard through a fine mesh sieve into a clean bowl. Cool to room temperature, cover, and refrigerate at least 4 hours until thoroughly chilled.
08 - Churn chilled custard in an ice cream maker according to manufacturer instructions.
09 - Add chopped chocolate chips during the last few minutes of churning.
10 - Transfer ice cream to a lidded container and freeze at least 2 hours until firm.
11 - Scoop and serve immediately.

# Expert Tips:

01 -
  • The peppermint hits differently when its fresh and not sitting in a freezer case for weeks
  • Homemade custard transforms into the creamiest texture you have ever experienced
  • You control exactly how much green food coloring goes in, or skip it entirely
02 -
  • Never rush the chilling step or your ice cream will have icy crystals instead of that creamy texture
  • If you accidentally scramble the eggs, strain immediately and start over rather than trying to save it
  • The custard should reach 170 to 175 degrees for proper food safety while still staying silky smooth
03 -
  • Chill your ice cream canister in the freezer for at least 24 hours before churning
  • Use a shallow container for freezing so the ice cream firms up evenly throughout

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