Fresh Mint Chocolate Chip Mint Ice Cream
Prep time
Cook time
Total time
Recipe type: Ice Cream
Serves: 1 & ½ quarts
  • 2 packed cups fresh mint leaves
  • 2 cups heavy cream, divided
  • 1½ cup half & half
  • ¾ cup sugar
  • 3 egg yolks
  • 3 ounces good quality, dark chocolate [Like Trader Joe's Belgian]
  1. Place the mint leaves in a medium bowl.
  2. Heat 1 cup of the heavy cream in a 3 quart saucepan, just till bubbles form around the edge.
  3. Pour cream over the mint, and stir to make sure all of the mint is submerged. The mint will wilt down as it sits - stir again a few times to redistribute it. Steep for an hour or so.
  4. In the meantime, begin heating the remaining cream and the half and half in the same saucepan.
  5. In a medium bowl, whisk the sugar and egg yolks together, until pale and creamy.
  6. When the cream is just starting to form bubbles around the edge of the pan, temper the eggs with it, by dribbling the hot cream into them a small amount at a time, whisking all the while, until you have incorporated about a cup and half or so.
  7. Pour the tempered egg mixture back into the remaining cream in the sauce pan, whisking as you do so.
  8. Heat, whisking constantly, until the custard thickens slightly - about 3 or 4 minutes.
  9. Pour in the cream with the mint in it through a mesh strainer, squeezing the leaves to get all the cream. Stir the infused cream into the rest of the mixture.
  10. Empty the strainer, and pour the custard mixture back through it, into a bowl.
  11. Chill the custard completely, then process in your ice cream maker, following the manufacturer's instructions.
  12. Chop the chocolate [a serrated bread knife works well for this] into pieces roughly half the size of a standard chocolate chip - some will smaller, some larger, but go for the bulk of it to be that size. You can also grate it if you prefer.
  13. In the last 2 minutes of processing the ice cream, add the chopped chocolate a little at a time to distribute evenly.
  14. Store the ice cream in a covered container, pressing a piece of parchment paper directly on the surface to prevent ice crystals. It will be best if you can stand to wait 24 hours to eat it, but let it "ripen" at least a couple hours before serving.
  15. Store in the freezer, keeping parchment paper on the surface, for up to two weeks.
Recipe by The Creekside Cook at