Mint Chocolate Chip Ice Cream


1 1/2 cups Whole Milk

1 1/2 cups Cream

1 cup Peppermint Leaves, packed

5 Egg Yolks

1/2 cup Sugar

1/2 Vanilla Bean, split and scraped

2 ounces Semi-sweet Chocolate Chunks, either mini or chopped


In a heavy bottom saucepan, combine 1 cup milk and the mint leaves. Bring the milk to a boil, turn off the heat.  Let the mint steep for 25-30 minutes.  Strain out the mint leaves, reserving the milk.  Add the minty milk back into the saucepan with the remaining milk, heavy cream, sugar, and vanilla bean. Bring to a boil.

Beat the egg yolks in a bowl. Whisk 1/3 of the boiling milk mixture into the yolks.

Return the remaining milk mixture to the stove. Bring back to a boil.  When it reaches a boil, slowly whisk in the egg yolk mixture. Simmer until mixtures thickens enough to coat the back of a spoon.

Strain the ice cream base into a bowl set over ice. Discard the vanilla bean. Cool quickly over ice and place in the refrigerator for 1-2 hours. Mixture should be very cold before going into the ice cream maker.  Mix the ice cream, according to your ice cream maker instructions. During the last 5 minutes of churning, add in the chocolate chunks. Freeze overnight or for 4-6 hours.

easy mint chocolate chip ice cream

Photographed by Alli Shepherd.