Mint chip ice cream

Mint chip ice cream

Based on 11 ratings
In app
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 👌
Preparation
30 min
Baking
0 min
Resting
960 min

Ingredients

2Servings
MetricImperial
100 ml
heavy cream
50 ml
whole milk
6 g
mint
egg yolks
20 g
sugar
salt
chocolate chips

Cook this in our app!

Sign up for a free month of exclusive app features!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes
Start your free month!
No credit card needed.Stops automatically after one month.
Kitchen Stories Plus
Limited offer!

Utensils

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

Nutrition per serving

Cal223
Fat19 g
Protein3 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!

  • 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.

  • Enjoy your meal!

    Mint chip ice cream

How-To Videos

See all
how-to-separate-eggs

How to separate eggs

how-to-measure

How to measure

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!