Green Mint Chocolate Chip

Last July, my air conditioner broke during a heatwave and I refused to turn on the oven. My grandmother suggested making ice cream instead, and we spent the afternoon churning batch after batch. Now the smell of peppermint extract takes me right back to that cool, laughter-filled kitchen where we learned that sometimes the best memories are made when things go wrong.

I brought this to a neighborhood block party last summer and watched it disappear in fifteen minutes flat. Three different neighbors asked for the recipe, and one person admitted they usually do not like mint ice cream but could not stop eating this one.

Ingredients

• 2 cups heavy cream: This creates that luxurious mouthfeel that makes homemade ice cream unforgettable
• 1 cup whole milk: Balances the richness perfectly
• ¾ cup granulated sugar: Sweetens without overpowering the mint
• 4 large egg yolks: The secret to a silky smooth custard base
• 1½ teaspoons pure peppermint extract: Do not use imitation here because the real stuff makes all the difference
• ¼ teaspoon vanilla extract: Rounds out the mint flavor beautifully
• ¼ teaspoon natural green food coloring: Optional but makes it instantly recognizable
• ¾ cup semisweet or dark chocolate chips: Chop them slightly for better distribution throughout

Instructions

Warm the dairy base:

Combine cream, milk, and half the sugar in a medium saucepan. Heat over medium until you see steam rising but the mixture is not boiling yet.

Prepare the yolks:

Whisk egg yolks with remaining sugar until the mixture turns pale yellow and slightly thickens.

Temper the eggs:

Slowly pour about one cup of hot milk into the yolks while whisking constantly to prevent scrambling.

Cook the custard:

Pour everything back into the saucepan and cook over low heat, stirring constantly until the mixture coats the back of a spoon.

Add the mint magic:

Remove from heat and stir in peppermint extract, vanilla, and food coloring until fully incorporated.

Chill completely:

Strain through a fine mesh sieve, cool to room temperature, then refrigerate for at least four hours.

Churn to perfection:

Freeze in your ice cream maker according to manufacturer instructions, adding chocolate chips in the final minutes.

Set the texture:

Transfer to a freezer safe container and freeze for at least two hours before serving.

Save

My daughter now requests this for every birthday, claiming no store bought ice cream will ever compare. We have started making it together on hot Sunday afternoons, taking turns cranking the old fashioned machine while sharing stories about our day.

Making It Naturally Green

The spinach trick actually works, and no one can taste it at all. Blend a handful of fresh leaves with the milk before heating, then strain everything out.

Getting The Perfect Churn

Overfilling your ice cream maker can lead to uneven freezing. Leave about an inch of space at the top for expansion during the churning process.

Serving Suggestions

This ice cream tastes even better when served in chilled bowls. The contrast between the frozen treat and room temperature chocolate sauce creates a multi dimensional dessert experience.

• Try crushing candy canes on top during winter holidays
• Waffle cones make everything more festive
• Always soften for five minutes before scooping

Save

There is something profoundly satisfying about making ice cream from scratch, especially when the first bite confirms that the effort was absolutely worth it.

Recipe FAQs

→ How do I achieve the vibrant green color naturally?

Blend fresh spinach leaves with the milk before heating, then strain to maintain a natural green hue without affecting flavor.

→ Can I substitute the chocolate chips with other types?

Yes, white chocolate chips or crushed peppermint candies can be used to add a different twist while maintaining texture and sweetness.

→ What is the purpose of tempering the egg yolks?

Tempering prevents the yolks from curdling by gradually raising their temperature, ensuring a smooth and creamy custard base.

→ How long should the mixture chill before churning?

The custard should be refrigerated for at least 4 hours or until thoroughly chilled to ensure proper texture during churning.

→ Can this be made without an ice cream maker?

While an ice cream maker yields the best texture, freezing the mixture with frequent stirring can help mimic the creamy consistency.