Chocolate Mint Ice Cream
Indulge in the perfect harmony of rich chocolate and refreshing mint with this homemade chocolate mint ice cream recipe. Crafted with a creamy custard base infused with fresh mint leaves, this decadent treat is elevated with the addition of chopped dark chocolate for delightful bursts of texture. The recipe incorporates a balance of heavy cream, whole milk, and tempered egg yolks for an irresistibly smooth and velvety finish. A touch of peppermint extract enhances the cooling minty flavor, while an optional drop of green food coloring adds a fun, classic hue. Whether churned to soft-serve perfection or frozen for a firmer scoop, this dessert is a guaranteed crowd-pleaser. Perfect for any season, serve it in bowls, waffle cones, or topped with whipped cream for an extra-special touch. This is the ultimate guide for anyone searching for a creamy, homemade chocolate mint ice cream recipe that delivers on texture and flavor!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 cup Fresh mint leaves (loosely packed)
- 4 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Peppermint extract
- 0.75 cup Dark chocolate (chopped into small pieces or chips)
- 0.125 teaspoon Salt
- 3-4 drops Green food coloring (optional)
Directions
Step 1
In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Stir over medium heat until the mixture is warm and the sugar has fully dissolved. Do not let it boil.
Step 2
Add the fresh mint leaves to the saucepan and stir. Cover the pan, remove from heat, and let the mixture steep for 30 minutes to infuse the mint flavor.
Step 3
After steeping, strain the mixture through a fine mesh strainer into a clean bowl, pressing gently on the mint leaves to extract as much flavor as possible. Discard the mint leaves and return the mixture to the saucepan.
Step 4
In a separate bowl, whisk the egg yolks until they are smooth and slightly thickened. Slowly, and in small increments, add about 1/2 cup of the warm cream mixture into the yolks, whisking constantly, to temper the eggs and prevent them from scrambling.
Step 5
Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture. Cook over low heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens enough to coat the back of the spoon. This will take 5-7 minutes. Be careful not to let it boil.
Step 6
Remove the saucepan from heat and stir in the vanilla extract, peppermint extract, salt, and food coloring (if using). Pour the custard through a fine mesh strainer into a clean bowl to ensure a silky texture.
Step 7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight, until the mixture is thoroughly chilled.
Step 8
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until the mixture has thickened and reached the consistency of soft ice cream.
Step 9
During the last 5 minutes of churning, add the chopped dark chocolate pieces to the ice cream maker, allowing them to mix evenly into the ice cream.
Step 10
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving. Serve scoops of ice cream in bowls, cones, or with your favorite toppings. Enjoy!
Nutrition Facts
| Serving size | (1325.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3370.5 |
| Total Fat 227.4g | 0% |
| Saturated Fat 130.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 628.9mg | 0% |
| Total Carbohydrate 267.7g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 199.0g | |
| Protein 34.9g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 1212.1mg | 0% |
| Iron 29.3mg | 0% |
| Potassium 2394.9mg | 0% |
Source of Calories