Pin It There's something magical about watching homemade ice cream transform from a simple custard into something you can actually scoop. My first attempt was a disaster—I rushed the tempering and scrambled the eggs, which taught me patience tastes better than shortcuts. Now, whenever I churn a batch of mint chocolate chip, I'm reminded of that sunny afternoon when my neighbor stopped by and tasted the result, eyes widening like she'd discovered treasure. That moment made me realize ice cream isn't just dessert; it's permission to slow down and create something thoughtfully. This recipe has become my favorite way to prove that homemade is worth every minute.
I made this for my sister's birthday dinner last summer, and she asked for the recipe before dessert was even finished. The kitchen smelled incredible—like a peppermint garden had bloomed right there on the stove—and everyone gathered around the ice cream maker like it was doing magic. When I scooped it out and the chocolate chips caught the late afternoon light streaming through the window, I saw my niece's face light up in a way that had nothing to do with sugar and everything to do with feeling loved through food.
Ingredients
- Heavy cream (2 cups) and whole milk (1 cup): These create the base, but their ratio matters—too much cream makes it heavy, too little makes it icy. Whole milk adds just enough sweetness to feel indulgent without being thick.
- Granulated sugar (3/4 cup): Split between the cream base and egg yolks for a reason—it helps temper the yolks safely and dissolves faster in the warm mixture.
- Egg yolks (4 large): Don't skip these or use pasteurized eggs—fresh yolks create that custard richness that makes this different from frozen milk.
- Peppermint extract (1 1/2 teaspoons): Use pure extract, never imitation; the difference is immediate and unmistakable on your first spoonful.
- Vanilla extract (1/2 teaspoon): A gentle supporting note that lets the mint shine without competing.
- Green food coloring (optional drops): Adds visual appeal, but skip it if you prefer a pale cream color that looks more authentic.
- Semisweet chocolate chips (3/4 cup): Quality matters here—cheap chocolate tastes waxy in ice cream, so choose something you'd eat on its own.
Instructions
- Warm the cream base:
- Combine heavy cream, whole milk, and half the sugar in a saucepan over medium heat. You're looking for steam rising and tiny bubbles forming around the edges—not a rolling boil, which can ruin the texture. This usually takes about 5 minutes.
- Prepare the egg yolks:
- In a separate bowl, whisk the remaining sugar into the egg yolks until the mixture turns pale and ribbons form when you lift the whisk. This takes about 2 minutes and signals the yolks are ready for the hot cream without scrambling.
- Temper the yolks slowly:
- This is the crucial step where patience prevents disaster. Whisking constantly, pour about 1 cup of the hot cream into the yolks in a thin stream—never all at once. The whisking and gradual heat raise the yolk temperature slowly so they cook through without curdling.
- Cook the custard:
- Pour the yolk mixture back into the saucepan and reduce heat to low. Stir constantly with a wooden spoon, scraping the bottom and sides, until the custard coats the spoon (170–175°F). This takes 10–15 minutes and feels longer than it is because you're watching it carefully.
- Flavor and strain:
- Remove from heat, stir in peppermint extract, vanilla, and food coloring if using. Pour through a fine-mesh sieve into a clean bowl to catch any cooked egg bits and ensure silky texture—this step is worth doing even though it feels fussy.
- Chill thoroughly:
- Let the custard cool to room temperature on the counter, then cover and refrigerate at least 3 hours or overnight. Cold custard churns better and freezes with a smoother texture—rushing this results in icy ice cream.
- Churn and freeze:
- Pour the chilled custard into your ice cream maker and follow its instructions, usually churning 20–30 minutes until soft-serve consistency forms. In the final minutes, add chocolate chips so they stay whole rather than breaking apart during churning.
- Final freeze:
- Transfer to a freezer-safe container and freeze 2–4 hours until scoopable. Cover it well so ice crystals don't form on top and steal the creamy texture you just worked for.
Pin It The first time someone asked if I'd bought this ice cream because it tasted like the fancy shops, I understood why my mother always made dessert from scratch. Ice cream became the language I used to say I was paying attention, that this person was worth the temperature watching and the patience waiting. Now every spoonful carries that quiet conversation.
Fresh Mint vs. Extract: A Choice That Changes Everything
If you want to dive deeper into flavor, fresh mint leaves steeped in the warm cream create a more delicate, garden-fresh taste compared to extract's straightforward punch. I've done both, and extract is faster and reliable, but fresh mint feels like a small luxury when you have it available. To steep fresh mint, add a generous handful of leaves to the warm cream mixture before step 2, let it sit 10 minutes, then strain through cheesecloth before mixing with egg yolks. The result tastes like someone actually walked through a mint garden and brought it into your freezer.
Why Temperature Matters More Than You Think
I mention 170–175°F specifically because ice cream custard lives in this narrow window where eggs cook enough to be safe but not so much that they become grainy. If you don't have a thermometer, the spoon test works—dip a metal spoon in the custard, run your finger across the back, and if the line stays clear, it's ready. Every degree matters in ice cream because the custard becomes the foundation for that silky mouthfeel.
Storage and Serving Secrets
Homemade ice cream stays best frozen for about 2 weeks, though it rarely lasts that long in my house. It hardens more than store-bought versions, so I scoop it straight from the freezer rather than letting it soften on the counter first. Here are the little things that keep it perfect:
- Press plastic wrap directly onto the surface before closing the container to prevent ice crystals from forming.
- Keep your ice cream maker bowl in the freezer between uses so it's always ready when inspiration strikes.
- Dip your scoop in warm water between scoops to create cleaner, rounder portions.
Pin It Making ice cream from scratch is one of those small acts that proves how much better things taste when you actually see them come together. Every summer, someone new tasted this and asked how it was possible that homemade could be better, and the answer was always the same: patience, fresh ingredients, and a moment in the kitchen where nothing else mattered.
Recipe FAQs
- → How do I achieve a smooth, creamy texture?
Cook the custard base gently over low heat while stirring constantly until it thickens enough to coat the back of a spoon. Proper tempering of the egg yolks and thorough chilling before churning are key to smoothness.
- → Can I intensify the mint flavor naturally?
Yes, steep fresh mint leaves in the dairy mixture before tempering the eggs, then strain before combining with the egg yolks. This infuses vivid natural mint aroma and taste.
- → When should chocolate chips be added?
Add chocolate chips during the final minutes of churning to evenly distribute them without melting, maintaining their crunchy texture.
- → Are there dairy-free options?
Use coconut milk and coconut cream instead of heavy cream and whole milk to create a dairy-free version while maintaining creaminess.
- → How long should the mixture be chilled before churning?
Chill the custard base thoroughly for at least 3 hours or overnight to ensure proper texture and flavors develop during freezing.