Fresh Mint-Chocolate Chip Ice Cream Recipe
Steeped with fresh mint leaves and studded with a delicate swirl of stracciatella chocolate chips, this rich and creamy homemade ice cream takes a classic flavor to the next level.
How to Make the Best Fresh Mint-Chocolate Chip Ice Cream
There’s nothing quite like creamy, homemade mint chocolate chip ice cream on a warm summer day. This fresh mint-chocolate chip ice cream elevates the classic flavor combination with real mint leaves steeped directly into a silky custard base, creating an intensely fresh, aromatic dessert that tastes nothing like artificial mint flavoring.
The key to achieving that rich, decadent quality is in the technique. By steeping fresh mint leaves in the warm cream mixture, you extract the essential oils and flavors that make this ice cream truly special. The chocolate swirl, added during the final moments of churning, creates delicate shards throughout for the perfect texture contrast. With just a handful of quality ingredients and an at-home ice cream maker, you can create a dessert that rivals any artisanal ice cream shop.
One bite of this fresh mint-chocolate chip ice cream and you’ll fall in love with this classic flavor all over again. It’s perfect for summer gatherings, dinner parties, or those nights when you simply want to indulge in something truly special.
Fresh Mint-Chocolate Chip Ice Cream
Steeped with fresh mint leaves and studded with a delicate swirl of stracciatella chocolate chips, this rich and creamy homemade ice cream takes a classic flavor to the next level.
Ingredients
Mint Custard Base
Chocolate Swirl
Instructions
Steeping the Mint
- In a saucepan, whisk together the heavy cream, milk, sugar, and fresh mint. Bring to a simmer over medium heat, whisking periodically to help dissolve the sugar. Do not boil.
- Once simmering, turn off heat. Lightly muddle the mint leaves to release more mint oil. Cover and let the mint steep for at least one hour.
- Strain out the mint leaves. If the mixture has cooled, gently reheat on the stove just until warm—do not boil.
Making the Custard
- Whisk the egg yolks and vanilla until pale, about three minutes.
- Temper the eggs by slowly whisking about one-fourth cup of the warm cream mixture into the egg mixture. Repeat this step a few times until you've incorporated about half of the cream mixture.
- Pour the tempered egg-cream mixture back into the pot. Whisk constantly over medium heat and bring back to a simmer. Do not boil. Cook until the mixture thickens and coats the back of a wooden spoon, then turn off heat.
Chilling and Churning
- Pour the custard into a large bowl and allow to cool for a few minutes. Cover the surface directly with plastic wrap and refrigerate until cold, at least four hours (overnight is recommended).
- Pour the cold custard into your ice cream maker and churn according to the manufacturer's directions.
- While the ice cream churns, melt the chopped chocolate with canola oil in the microwave, cooking in 15-second intervals and stirring until smooth.
- During the last few minutes of churning, slowly stream in the melted chocolate to create the chocolate chip swirl.
Freezing
- Transfer the churned ice cream to an airtight container and freeze for several hours before serving.
Notes
- For the best results, chill the custard overnight to ensure it's thoroughly cold before churning.
- The quality of the fresh mint makes a big difference—use the freshest mint you can find.
- If you don't have an ice cream maker, this recipe requires one for proper texture and consistency.
- Store leftovers in an airtight container in the freezer for up to two weeks.