Save Last July, my freezer broke on the hottest day of the year. Instead of panicking, I dug out my old ice cream maker and decided to make something cold from scratch. The mint from my windowsill had taken over its pot, so I grabbed a handful and got to work. What started as a kitchen disaster turned into the creamiest, most refreshing ice cream I'd ever tasted.
I brought a pint to my neighbors that night, and they ate it on their porch steps with mismatched spoons. One of them said it tasted like the ice cream truck from childhood, but grown up. I've been making it every few weeks since then, tweaking the mint level until it felt just right.
Ingredients
- Heavy cream and whole milk: This combo gives you that smooth, scoopable texture without turning icy. Don't skimp on the fat content or you'll end up with frozen milk.
- Granulated sugar: It sweetens and also keeps the ice cream soft enough to scoop straight from the freezer. I've tried honey once, it crystallized.
- Egg yolks: These make the custard base rich and help everything emulsify into that classic creamy mouthfeel. Use the freshest eggs you can find.
- Peppermint extract: A little goes a long way. Start with less if you're nervous, you can always add more before churning.
- Vanilla extract: It rounds out the mint and keeps it from tasting like toothpaste. Pure vanilla is worth it here.
- Green food coloring: Totally optional. I skip it most of the time because the flavor speaks for itself.
- Semisweet chocolate chips: Mini chips distribute better, but chopped chocolate gives you those satisfying crunchy shards. Use the good stuff.
Instructions
- Warm the dairy base:
- Combine the cream, milk, and half the sugar in a medium saucepan over medium heat. Stir occasionally until it's steaming and the sugar dissolves, but don't let it boil or you'll scorch the bottom.
- Whisk the yolks:
- In a separate bowl, whisk the egg yolks with the remaining sugar until they turn pale and thick. This takes about a minute of steady whisking.
- 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 when you add them back to the pot.
- Cook the custard:
- Pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. It's ready when it coats the back of the spoon and reaches 170 to 175 degrees. Don't rush this step or it'll curdle.
- Add the flavorings:
- Remove from heat and stir in the peppermint extract, vanilla, and a few drops of green coloring if you want. Taste it now, if you want more mint, add a few extra drops.
- Strain and chill:
- Pour the custard through a fine mesh sieve into a clean bowl to catch any bits. Let it cool to room temperature, then cover and refrigerate for at least three hours or overnight.
- Churn and add chocolate:
- Pour the chilled custard into your ice cream maker and churn according to the machine's instructions. In the last few minutes, toss in the chocolate chips so they get evenly mixed in.
- Freeze until firm:
- Transfer to a freezer safe container and freeze for two to four hours until it's scoopable. I know it's hard to wait, but soft serve melts fast.
Save My niece once told me this tastes like winter and summer at the same time. She was six, but honestly, I think about that every time I make it. It's become the thing I bring to barbecues and the thing I eat straight from the container on bad days.
How to Get the Mint Flavor Just Right
If you have fresh mint, bruise a big handful and steep it in the warm milk mixture for ten minutes before straining it out. Then add the extract at the end to layer the flavor. I've done this with chocolate mint from the garden and it was almost too good. If you only have extract, start with one teaspoon and taste before chilling.
Choosing Your Chocolate
Mini chips stay suspended throughout the ice cream, but chopped bar chocolate gives you irregular chunks that snap when you bite them. I usually chop a good dark chocolate bar because the bitterness balances the sweetness. Avoid chocolate with additives, they can seize up or taste waxy when frozen.
Storing and Serving Tips
Homemade ice cream gets rock hard after a few days in the freezer because there are no stabilizers. Let it sit on the counter for five to ten minutes before scooping. Press plastic wrap directly onto the surface before closing the lid to prevent ice crystals.
- Serve it in chilled bowls to keep it from melting too fast
- Top with hot fudge or crushed Oreos if you're feeling extra
- It keeps well for up to two weeks, but it's usually gone in three days at my house
Save There's something about making ice cream from scratch that feels like a small rebellion against summer heat. I hope you love this one as much as I do.
Recipe FAQs
- → How can I enhance the mint flavor naturally?
Steeping fresh mint leaves in the milk and cream mixture before cooking infuses a stronger natural mint taste that's bright and refreshing.
- → What is the best way to achieve a creamy texture?
Slowly cooking the egg yolk mixture with cream at a controlled temperature ensures a smooth custard base without curdling, providing a rich and creamy texture.
- → When should the chocolate chips be added?
Add the chocolate chips in the last minutes of churning to evenly distribute them without melting, preserving their crunchiness.
- → Can I make a dairy-free version of this dessert?
Substitute coconut milk and coconut cream for the dairy ingredients to create a delicious dairy-free alternative while maintaining creaminess.
- → What tools are essential for preparing this frozen dessert?
A medium saucepan for cooking custard, a whisk for blending, a fine-mesh sieve for straining, and an ice cream maker for churning are key tools needed.
- → How long should the mixture be chilled before churning?
Chilling the mixture for at least 3 hours or overnight helps develop flavors and improves the texture before churning.