Breville’s Smart Scoop Ice Cream Maker is among us so replace that spring bouquet with a mint chocolate chip ice cream in a cone with this easy-peasy recipe! This is the only mint chocolate chip ice cream my husband cares for. He loves the real taste of mint and the small bits of chocolate. Making it with Breville’s Smart Scoop Ice Cream Maker is a cinch as it does all the churning for you! I’m eating some right now as I write this blog…time for you to get up and go make it and enjoy it with me.
Mint Chocolate Chip Ice Cream
INGREDIENTS
2 cups whole milk
2 cups heavy cream
1/2 cup loosely packed mint leaves
1 1/3 cups granulated sugar
10 large egg yolks
6 oz. small semi sweet chocolate chips
3 drops green food gel
PREPARE
1. Heat the milk, heavy cream, and mint a large saucepan over medium for 10 minutes. Remove from heat then allow to steep for 20 minutes.
2. Strain the mixture through a fine mesh sieve into a clean saucepan. Add 2/3 cup of sugar and heat over medium-high heat and bring to a simmer. Whisk to dissolve the sugar for five minutes.
3. Whisk remaining 2/3 cup sugar and eggs in a large glass mixing bowl until thick. Slowly whisk in cream mixture little by little until it is all incorporated. Strain back into a clean saucepan and continue to heat over medium heat for about 5-10 more minutes, while stirring constantly.
4. Prepare an ice bath in a large bowl. Set a medium bowl with a fine mesh sieve aside.
5. Strain into medium bowl and allow to cool off until it reaches room temperature and mix green food gel evenly.
6. Refrigerate until completely cool or overnight.
7. Pour the custard mix into an ice cream machine according to the machine’s instructions. Place chips into ice cream mix during the soft serve cycle or when otherwise advised.
8. Scoop ice cream into cones and enjoy!
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup loosely packed mint leaves
- 1 1/3 cups granulated sugar
- 10 large egg yolks
- 6 oz. small semi sweet chocolate chips
- 3 drops green food gel
- Heat the milk, heavy cream, and mint a large saucepan over medium for 10 minutes. Remove from heat then allow to steep for 20 minutes.
- Strain the mixture through a fine mesh sieve into a clean saucepan. Add 2/3 cup of sugar and heat over medium-high heat and bring to a simmer. Whisk to dissolve the sugar for five minutes.
- Whisk remaining 2/3 cup sugar and eggs in a large glass mixing bowl until thick. Slowly whisk in cream mixture little by little until it is all incorporated. Strain back into a clean saucepan and continue to heat over medium heat for about 5-10 more minutes, while stirring constantly.
- Prepare an ice bath in a large bowl. Set a medium bowl with a fine mesh sieve aside.
- Strain into medium bowl and allow to cool off until it reaches room temperature and mix green food gel evenly.
- Refrigerate until completely cool or overnight.
- Pour the custard mix into an ice cream machine according to the machine's instructions. Place chips into ice cream mix during the soft serve cycle or when otherwise advised.
- Scoop ice cream into cones and enjoy!
- Ice Cream Machine is needed for this recipe.
