remember when i told you how much i love ice cream? well, this one takes it to a whole new level. mint chocolate chip has pretty much always been my favorite, so it seemed natural that this would be the first flavor i would try after mastering vanilla. and wow. it worked out. so well.
this ice cream is rich, creamy, and super minty. like, the kind of minty that wakes up your whole palate. i think it’s basically the mouth-y equivalent of jumping into a cold pool on a hot day. and the dark chocolate chips add the perfect level of depth to balance everything out. i learned a cool new method for “making” chocolate chips from david lebovitz where you melt the chocolate, then drizzle it in little bits onto the cold ice cream – it hardens as it hits the ice cream, then you stir it so that it breaks up into tiny flakes. that way, you get tons of little chocolate flakes in every bite! seriously, this ice cream is so good. if you have an ice cream maker, make it now. and if you don’t have one, find someone who does.
this ice cream is creamy, cold, and minty, with tiny bits of chocolate throughout.
- 1 cup milk
- a pinch of salt
- ¾ cup sugar
- 2 cups heavy cream
- 5 egg yolks
- 2 teaspoons peppermint extract
- a few drops of green food coloring (if desired)
- 5 ounces dark chocolate
- put the milk, salt, and sugar in a saucepan over medium heat. cook it, stirring, until the sugar is dissolved and the mixture just reaches a simmer.
- put the cream in a medium bowl with a mesh strainer over the top.
- in a small bowl, stir together the egg yolks. stirring constantly, very slowly pour ½ to 1 cup of the warm milk into the yolks. pour this mixture back into the pot with everything else. continue to cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
- carefully strain the custard into the heavy cream. mix everything together, then add the peppermint extract (and food coloring, if you're using it). cover the bowl with plastic wrap and let it sit in the fridge until it is completely chilled.
- freeze the custard in your ice cream maker according to the manufacturer's directions.
- to make the chocolate chips, while the ice cream is freezing in the machine, melt the chocolate (in the microwave or over a double boiler). when the ice cream is done, put some of it at the bottom of a tupperware. drizzle some melted chocolate over the top, and immediately stir it in - it will harden when it hits the cold ice cream, and as you stir, it will break into little pieces. put more ice cream in, followed by more drizzled chocolate, followed by more stirring. keep doing this until you have mixed all of the chocolate into all of the ice cream.
- put the ice cream in the freezer for 4-6 hours to fully set up.