07.11.2018

Mint chocolate chip ice cream

A Mint Chocolate Chip Ice Cream Recipe (DIY Style!)

Mint chocolate chip ice cream was first conceived by Marilyn Ricketts in 1973. She was a culinary student in England who entered a contest to create a dessert for the wedding of Princess Anne to Captain Mark Phillips. Originally called mint royale, mint chocolate chip treats have evolved over the years. Now, you can find chocolate chips that taste like mint, creamy, frozen delights with chocolate or mint cookies blended in and gooey, warm cookies that taste like the frozen dessert.

 

All of that variety can get confusing. Go back to the classic mint chocolate chip flavor by making homemade ice cream.

 

There are two different camps when it comes to this flavor of dessert, however. Some people love the bright green color and toothpaste-like flavor that’s delivered from peppermint extract. Others prefer a rich vanilla homemade ice cream with hints of fresh, herbal mint. We have included recipes for both varieties.

 

You can use an ice cream maker to produce these recipes. However, you can also make this treat with simple equipment, such as a mixing bowl and freezer-safe container.

 

DIY Mint Chocolate Chip Homemade Ice Cream With Peppermint Extract

 

Ingredients

• 2 cups 2% milk
• 2 cups heavy cream
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 4 drops green food coloring
• 1 cup finely chopped chocolate bar

 

Directions

Mix all of the ingredients, except for the chopped chocolate bar, in a large bowl until the sugar completely dissolves. Pour the liquid into a frozen dessert maker, and freeze according to the manufacturer’s instructions. Add the chocolate once the ice cream recipe has thickened so that it gets mixed in evenly.

 

DIY Fresh Mint Creamy Dessert

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 1 large bunch fresh spearmint leaves
• 6 egg yolks
• ½ cup sugar
• ½ teaspoon salt
• 4 ounces dark chocolate
• 2 teaspoon vegetable oil

 

Directions

Simmer milk and cream in a heavy saucepan over low-medium heat. Remove from heat and add the mint leaves. Leave this to steep for two hours.

 

After the mint has steeped, make a custard by whisking together the sugar and egg yolks in a heavy saucepan. Pour the dairy through a mesh strainer into the pan, pressing on the mint leaves with the back of a spoon to extract all of the flavor. Whisk until everything is combined.

 

Cook over medium heat, whisking continuously, until the mixture thickens into a custard that coats a spoon. Add the salt.

 

Pour this mixture through a mesh strainer. Chill it in an airtight container in the refrigerator overnight or until the temperature falls to 40 degrees Fahrenheit.

 

Freeze according to the manufacturer’s instructions, or follow the directions below if you don’t have the equipment.

 

Melt the chocolate in a saucepan, and whisk in the oil. Drizzle this into the frozen dessert as it’s freezing to create delicate chips.

 

How To Make An Ice Cream Recipe Without An Ice Cream Maker

 

If you don’t have special equipment to make these recipes, don’t worry. You can still whip up this frozen treat.

 

An easy way to do this is to freeze the homemade ice cream mixture in an ice cube tray. When you’re ready to eat, place a few cubes in a high-speed blender and pulverize them into a soft-serve texture.

 

Another way to make this dessert is to fill a large bowl with crushed ice and ¾ cup rock salt. Nestle a small, one-quart bowl in the ice, and pour the mixed liquid into that.

 

Use an electric mixer to whip the liquid for ten minutes. It will become aerated and may even thicken up a bit. Place the nested bowls in the freezer for 45 minutes.

 

Then, take the bowls out of the freezer, and mix the liquid, which should be the consistency of pudding by this point, for another five minutes. Cover the small bowl with plastic wrap that touches the surface of the thickened mixture, remove it from the larger bowl, and place it in the freezer for two hours or overnight.

 

My name is Craig and I am an editor at CakeJournal. I spend most of my time finding every excuse test out new baking recipes. I write about everything from cake recipes to fun baking projects to vegan baking. If you can’t get a hold of me I am probably out at a restaurant or in the kitchen!

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