So today I’m going to share my recipe for real mint chocolate chip ice cream with you, but before I do, I’m going to spend at least 500 words just telling you a story. I WISH I could just share the recipe and move the eff on with my day but the Google gods insist that I blather on endlessly about my mundane life in order to get this ice cream for “real mint chocolate chip ice cream” (keyword alert) into the search engine.
I don’t make the rules people, I just follow them. So here we go.
This pandemic has been a journey for self-discovery for many of us. Among one of the many hidden talents I’ve discovered about myself, which include how to Zoom braless with no one knowing and spice cabinet organization – 10 different ways, is gardening.
Despite many years of gardening attempts, it was only in 2020 that I discovered the real secret to successful gardening, to which I’m going to reveal to you right now, free of charge. No purchase of an e-book required. Are you ready? Wait for it….. Don’t go anywhere.
That’s it. Apparently, if you never leave your house, stop travelling, and devote your life to your garden, giving your plants a ridiculous amount of attention, including watering and daily compliments on their beauty, they flourish. Which is how, 213 words in, we’re finally getting to my recipe for Real Mint Chocolate Chip Ice Cream.
Mint, as it turns out, is a bit of a weed in that it will grow like crazy given the right conditions. If you do ever plant mint, should your life become as boring as mine, be sure to plant it separately from your other herbs because it will choke anything else out. Mint is a bully.
Anyhoo, I had ALL the mint growing in my garden this summer and after making this Mint Iced Tea a million times, I thought I would try making this ice cream. I am going to tell you that I was genuinely surprised with the taste of this ice cream which tastes absolutely NOTHING like store bought mint chocolate chip ice cream. Real mint and not extract makes a huge difference in the flavour.
So that’s it. You’ve finally made it to the recipe for Real Mint Chocolate Chip Ice Cream. I have fulfilled my minimum word count obligation and now release you from reading further. I’m going to go think about how to spin my next recipe share into a mind-numbing thousand words about a basil vinaigrette.
Real Mint Chocolate Chip Ice Cream
Use real mint, fresh from your garden to make this creamy and delicious Real Mint Chocolate Chip Ice Cream
- 2 cups 35% whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup fresh mint leaves
- 4 large egg yolks
- 1/4 tsp kosher salt
- 2 drops green food colouring optional
In a medium saucepan, gently heat the whipping cream, milk, mint leaves and 1/2 cup of the sugar over medium heat, stirring constantly, until temperature reaches 165F or about five minutes and almost simmering. Remove from heat and cover. Let stand for 15 minutes.
In a medium bowl whisk 4 egg yolks with 1/2 cup of sugar and salt.
Slowly add the warm mixture in a stream, while whisking constantly, to egg mixture.
Pour contents of bowl back into saucepan and warm over medium-low heat until mixture thickens and becomes a custard. It should register 175F on a thermometer but if you don't have one, it should easily coat the back of a wood spoon.
Pour mixture through a fine mesh sieve, to remove mint leaves and any lumps that formed, into a heat proof bowl. Stir in green food colouring here if you wish. Let cool for 10 minutes then place a piece of plastic wrap directly on top of mixture to prevent a skin from forming and cool in refrigerator for at least four hours. I often let it cool overnight.
Pour your mixture into your ice cream machine and churn until thickened and starting to freeze. Add mini chocolate chips just before turning machine off to distribute throughout ice cream.
Scrape into freezer proof dish and freeze immediately. Will last 3 months in freezer but it will never last that long.