Peppermint Chocolate Chip Delight (Printable)
A creamy, mint-infused frozen treat studded with rich chocolate chips for a cool, indulgent experience.
# What You Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Sweeteners
03 - 3/4 cup granulated sugar
→ Flavorings
04 - 1 1/2 teaspoons pure peppermint extract
05 - 1 teaspoon pure vanilla extract
→ Eggs
06 - 4 large egg yolks
→ Add-ins
07 - 3/4 cup mini chocolate chips
→ Optional
08 - A few drops green food coloring
# Steps:
01 - Combine heavy cream and whole milk in a medium saucepan; heat over medium until steaming but not boiling.
02 - In a bowl, whisk granulated sugar and egg yolks until pale and slightly thickened.
03 - Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper.
04 - Return the tempered yolk mixture to the saucepan with the remaining cream.
05 - Over low heat, stir constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon at approximately 170°F (77°C); avoid boiling.
06 - Remove from heat and stir in peppermint and vanilla extracts; add green food coloring if desired.
07 - Pass the custard through a fine-mesh sieve into a clean bowl; cool to room temperature, cover, and refrigerate for at least 3 hours until thoroughly chilled.
08 - Process the chilled custard in an ice cream maker following the manufacturer's instructions.
09 - Add mini chocolate chips near the end of churning and mix until evenly dispersed.
10 - Transfer ice cream to a lidded container and freeze for 2 to 3 hours until firm before serving.
# Expert Advice:
01 -
- It tastes like an indulgent treat but comes together with just a handful of pantry staples and an ice cream maker.
- The peppermint flavor is bright and sophisticated without that artificial aftertaste, and the chocolate chips add just enough richness to balance the cool mint.
- Once you nail this recipe, you'll keep making it because it genuinely impresses people without feeling fussy.
02 -
- Tempering the eggs is not optional—it's the difference between silky ice cream and a grainy, broken custard that tastes gritty.
- Not chilling the custard thoroughly before churning is the number one reason homemade ice cream turns out icy instead of creamy; give it the full 3 hours.
- Peppermint extract varies wildly in strength between brands, so taste as you go and start with the smaller amount if you've never used your particular brand before.
03 -
- Chill your ice cream maker bowl overnight before churning—a colder machine means faster churning and smoother texture.
- Use a thermometer when cooking the custard rather than relying on the spoon-coating test; it removes the guesswork and guarantees food safety.