Save Last June, my ice cream maker sat untouched on the shelf until a neighbor handed me a bundle of fresh mint from her garden. I'd never made ice cream from scratch before, but something about that bright, clean scent made me want to try. The house smelled like a candy shop while the custard cooled, and I kept sneaking spoonfuls straight from the bowl. By the time it finished churning, I understood why people get obsessed with homemade ice cream.
I brought a container to a barbecue that same week, and three people asked for the recipe before we even cleared the table. One friend said it tasted like the ice cream her grandmother used to make, which felt like the best compliment I could get. We sat on the porch scraping our bowls clean while the sun went down, and I realized I'd accidentally started a new summer tradition.
Ingredients
- Heavy cream and whole milk: This combination gives you that perfect creamy texture without being too heavy, and the fat content helps the custard stay smooth during freezing.
- Granulated sugar: It sweetens the base and also lowers the freezing point slightly, keeping the ice cream scoopable instead of rock-hard.
- Egg yolks: These create the rich custard foundation and give the ice cream body, so don't skip them or substitute.
- Peppermint extract: A little goes a long way, and pure extract tastes leagues better than imitation, with a clean, refreshing finish.
- Vanilla extract: It rounds out the mint and adds depth, even though you might not taste it directly.
- Green food coloring: Completely optional, but a few drops give it that classic mint chip look if you're nostalgic for it.
- Semisweet chocolate chips: Mini chips distribute more evenly, but chopped chunks give you those satisfying chocolate bites.
Instructions
- Warm the Dairy Base:
- Combine the heavy cream, milk, and half the sugar in a saucepan over medium heat, stirring occasionally until it steams and tiny bubbles appear around the edge. You want it hot but not boiling, so keep an eye on it and pull it off just before it starts to rumble.
- Whisk the Egg Yolks:
- In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale yellow and thickens slightly, almost like a light ribbon when you lift the whisk. This takes about a minute of steady whisking.
- Temper the Eggs:
- Slowly pour about a cup of the hot cream into the yolk mixture while whisking constantly to gently raise the temperature without scrambling the eggs. It feels a little nerve-wracking the first time, but just keep that whisk moving and go slow.
- Cook the Custard:
- Pour the tempered yolk mixture back into the saucepan with the rest of the cream and cook over low heat, stirring constantly with a wooden spoon. The custard is ready when it thickens enough to coat the back of the spoon and you can draw a clean line through it with your finger, usually around 170 to 175 degrees if you're using a thermometer.
- Add the Flavorings:
- Remove the pan from heat and stir in the peppermint extract, vanilla extract, and a few drops of green food coloring if you want that classic look. The smell will hit you immediately and it's glorious.
- Strain and Chill:
- Pour the custard through a fine-mesh sieve into a clean bowl to catch any stray bits of cooked egg or film. Let it cool to room temperature, then cover and refrigerate for at least three hours or overnight until it's completely cold.
- Churn the Ice Cream:
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. In the last few minutes, toss in the chocolate chips and let them swirl in as the ice cream thickens.
- Freeze Until Firm:
- Transfer the soft ice cream to a freezer-safe container with a lid and freeze for two to four hours until it's firm enough to scoop. It'll still be creamy, not icy, when you dig in.
Save The first time I pulled a container of this out of the freezer for dessert, my partner looked at me like I'd just performed magic. We sat at the kitchen counter with two spoons and the whole container between us, and it was gone in under ten minutes. Now every time I make it, I double the batch because I know we won't be able to help ourselves.
Getting the Mint Flavor Right
If you want a more natural, garden-fresh mint taste, steep a big handful of fresh mint leaves in the milk and cream mixture before you add it to the eggs, then strain them out. The flavor is softer and more complex than extract alone, though I usually do both for the best of both worlds. Just don't overdo the extract or it'll taste like mouthwash, which I learned the hard way on batch number two.
Choosing Your Chocolate
The quality of your chocolate matters more than you'd think, since it's one of only two main flavors here. I like semisweet chips because they balance the sweetness of the custard, but dark chocolate chunks work beautifully if you want a more grown-up version. Mini chips are easier to scoop through, but chopped bar chocolate gives you those dramatic shards that look impressive in the bowl.
Storage and Serving Tips
Homemade ice cream gets rock-hard in the freezer faster than store-bought because it doesn't have stabilizers, so let it sit on the counter for five to ten minutes before scooping. I store mine in a shallow, wide container instead of a tall tub because it's easier to scoop and freezes more evenly. If you're making it ahead for a party, pull it out right when guests arrive so it's perfect by dessert time.
- Press a piece of parchment paper directly on the surface before you put the lid on to prevent ice crystals from forming.
- This ice cream tastes best within the first week, though it'll keep for up to a month if stored properly.
- Serve it in chilled bowls if you want it to stay firm a little longer while you enjoy it.
Save There's something about pulling a container of homemade ice cream out of your own freezer that feels like a small victory every single time. I hope this becomes one of those recipes you make over and over, tweaking it until it's perfectly yours.
Kitchen Questions
- → How can I intensify the mint flavor?
Steep fresh mint leaves in the cream and milk mixture before combining with the egg yolks, then strain before proceeding.
- → What is the best type of chocolate to use?
Use high-quality semisweet chocolate chips or mini chips to achieve the best flavor and texture contrast.
- → Can I make this without dairy?
Yes, substitute coconut milk and coconut cream for a dairy-free version while maintaining creaminess.
- → Why is tempering the egg yolks necessary?
Tempering prevents curdling by slowly raising the temperature of the yolks before combining with the hot cream mixture.
- → How long should the mixture chill before churning?
Chill the mixture thoroughly for at least 3 hours or overnight to ensure proper texture during churning.