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Mint Chocolate Chip Ice Cream

Prep time
6 hrs

Adapted from


Homemade ice cream with fresh mint!


3 cmint leaves (fresh, stemmed)
2 cheavy cream
2 cmilk
1 csugar
1 tvanilla extract
4 eggs (yolks only)
6 ozdark chocolate (chopped into chunks and flakes)


Bruise the mint leaves with a mortar and pestle until fragrant.

In a heavy saucepan over medium heat, whisk the cream, milk, sugar, and salt together. Heat until it just begins to steam, then remove from heat, stir in the mint leaves, and cover. Let sit at room temperature at least an hour, up to three hours.

With a slotted spoon, remove the mint leaves from the pot and bring the cream mixture to a very low simmer. In a small bowl, whisk the egg yolks, then while whisking, pour in a cup of the cream mixture. Pour the egg mixture back into the saucepan and cook, stirring, until the custard reaches 170˚-174˚F. Stir in the vanilla, pour into a large bowl, cover, and refrigerate for at least 8 hours, or overnight.

Freeze the custard in your ice cream maker according to the manufacturer's directions, and add the chocolate to the mix about halfway through. Transfer to a bowl and cover with plastic wrap. Placing the plastic wrap in contact with the surface of the ice cream will prevent ice crystals from forming. Freeze for at least 4 hours, then serve.