Mint chip ice cream

Mint chip ice cream

Too few ratings

Julie from Kitchen Stories


“There’s nothing better on a hot summer day than ice cream—even more so when it’s homemade. Scoop and enjoy! Want to share your own delicious dessert recipe? Send it to community@kitchenstories.com.”

Difficulty

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

Ingredients

Servings:-10+
500 ml heavy cream
250 ml whole milk
30 g mint
egg yolks
100 g sugar
salt
chocolate chips
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
223
Protein
3g
Fat
19g
Carb
13g

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.
  • 500 ml heavy cream
  • 250 ml whole milk
  • 30 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.
  • 6 egg yolks
  • 100 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!

Want to share your recipe with our awesome community?

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.