This ice cream was inspired by David Lebovitz’s “Fresh Mint Ice Cream” recipe in The Perfect Scoop. I know I mention this book a lot, that’s because it is just such an awesome book when it comes to good recipes and ice cream advice.
This ice cream was a bit hit, it was gone almost instantly when my classmates and coworkers heard that it was available. It didn’t even have time to melt. I am a huge fan of any ice cream that involves mint so I adored it.
Mint Chocolate Chip Ice Cream
(Makes 1 quart of ice cream)
- 2 cups of “lightly packed” mint (peppermint or spearmint, either works)
- 2 cups of Half&Half
- 1/2 cup of sugar
- A pinch of salt
- 1/8th teaspoon of peppermint extract
- A generous 1/2 cup of chocolate chips
- Food coloring (completely optional)
- Heat Half&Half, sugar and salt in a saucepan at medium heat for a few minutes until it is slightly warm. Make sure you don’t heat it too much or the cream will curdle.
- Add in the mint leaves and stir them so they are completely covered by liquid. Cover the saucepan and remove it from the heat.
- Steep the mint at room temperature for 2 hours.
- Strain the mint and cream mixture to remove the leaves.
- Add in the peppermint extract and mix thoroughly.
- Churn mixture in your ice cream machine, if you want to add in the food coloring, this is a good time to do it. I only added in a few (3) drops but it isn’t a necessary addition.
- About 20-25 minutes into the churning process (the exact timing depends on your ice cream machine but you want the ice cream to be mostly firm but not quite done yet) add in the chocolate chips.