Did I mention that I’m on an ice cream kick lately? Ice cream is so easy to make and I’m surprised I haven’t put together my ice cream machine until now. The day after making this pistachio ice cream recipe I had to try making mint chocolate chip. It’s been my favorite for years. When I was living at home, any type of ice cream in my parent’s fridge wouldn’t last more than a few days. Eventually they were smart enough to never buy mint chocolate chip since they wouldn’t even get a chance to take one bite before the carton disappeared.
I found a great recipe for mint chocolate chip ice cream from Epicurious. I tweaked it to include Andes mint chocolate chips instead of two kinds of chocolate. Andes mints remind me of getting the check at an old italian restaurant I used to eat at as a child with my family. It was one of the best parts of dinner. When my parents would focus on the bill, I would take their mints and stuff them in my mouth before they had a chance to take it back. What’s also great about this recipe is that you use real mint leaves. The mint flavor that turns out in the ice cream is very distinct, fresh. Don’t have real mint leaves? This recipe here uses peppermint extract, just as delicious!
Mint Chocolate Chip Ice Cream adapted from Isaac Mizrahi
- 6 large egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 2 cups fresh mint leaves, loosely packed
- 1-1/2 teaspoons peppermint extract
- 1 cup heavy cream
- 3 drops green food coloring
- 1 cup Andes mint chocolate chips
In large bowl, whisk together egg yolks and 1/2 cup sugar.
In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat. After 10 minutes, add peppermint extract and mix.
Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. Whisk in heavy cream and food coloring. Cover and chill until cold, at least 6 hours or overnight.
Process custard in ice cream maker, adding chocolate chips during last minute of churning. Transfer to airtight container and freeze until hard, about 3 hours.