Mint chip ice cream

Mint chip ice cream

Based on 10 ratings
Grant Pedersen

Grant Pedersen

Community member

"There’s nothing better on a hot summer day than ice cream—even more so when it’s homemade. Scoop and enjoy! "

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
960
min.
Resting

Ingredients

Servings2
100 ml
heavy cream
50 ml
whole milk
6 g
mint
egg yolks
20 g
sugar
salt
chocolate chips
MetricImperial

Utensils

pot, rubber spatula, food thermometer, refrigerator-safe container, fine sieve, whisk, freezer-safe container, ice cream maker

How-To Videos

how-to-separate-eggs

How to separate eggs

how-to-measure

How to measure

Nutrition per serving

Cal223
Protein3 g
Fat19 g
Carb13 g
  • Step 1/4

    Combine the heavy cream and whole milk in a pot. Bring to a simmer over medium-high heat and add the mint leaves. Reduce heat, cover, and let the mint leaves steep for approx. 2 hrs.
    • 100 ml heavy cream
    • 50 ml whole milk
    • 6 g mint
    • pot
    • rubber spatula

    Combine the heavy cream and whole milk in a pot. Bring to a simmer over medium-high heat and add the mint leaves. Reduce heat, cover, and let the mint leaves steep for approx. 2 hrs.

  • Step 2/4

    Combine the egg yolks and sugar in another pot and whisk until well combined. Strain the milk and mint mixture into the pot using a sieve. Press down on the mint leaves with the back of a spoon to extract as much flavor as possible. Whisk until well combined, set the pot over medium-high heat, and whisk the mixture until it reaches 75°C/170°F. Add a little salt to taste. Strain the custard into a refrigerator-safe container and let sit overnight.
    • egg yolks
    • 20 g sugar
    • salt
    • food thermometer
    • refrigerator-safe container
    • fine sieve
    • pot
    • whisk

    Combine the egg yolks and sugar in another pot and whisk until well combined. Strain the milk and mint mixture into the pot using a sieve. Press down on the mint leaves with the back of a spoon to extract as much flavor as possible. Whisk until well combined, set the pot over medium-high heat, and whisk the mixture until it reaches 75°C/170°F. Add a little salt to taste. Strain the custard into a refrigerator-safe container and let sit overnight.

  • Step 3/4

    The next day, transfer the custard into an ice cream maker and add the chocolate chips. Let your ice cream maker run until the ice cream has been churned. Transfer to a freezer-safe container and freeze for approx. 4 hrs. Scoop and enjoy!
    • chocolate chips
    • freezer-safe container
    • ice cream maker

    The next day, transfer the custard into an ice cream maker and add the chocolate chips. Let your ice cream maker run until the ice cream has been churned. Transfer to a freezer-safe container and freeze for approx. 4 hrs. Scoop and enjoy!

  • Step 4/4

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

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