Mint Chocolate Chip Ice Cream
A classic sweet cream base sets the stage for this swoon-worthy Mint Chocolate Chip ice cream.
Test Kitchen Tip
Mixing the chocolate with oil creates small slivers of chocolate in the ice cream — a method known as stracciatella.
Pulse mint and sugar in a food processor until mint is minced; transfer to a saucepan.
Whisk egg yolks in a separate bowl. Slowly add half the cream mixture to the yolks, whisking constantly; return cream-yolk mixture to pan.
Cook custard, stirring constantly, until thick enough to coat the back of a spoon and it leaves a clear trail when a finger is drawn through it (about 170°).
Strain custard through a fine-mesh sieve into a bowl.
Place custard bowl into a larger bowl filled with ice and water. Stir custard occasionally until cool. Cover custard with plastic wrap, pressing it onto surface to prevent a skin from forming. Refrigerate custard until chilled, at least 3 hours or overnight.
About one hour before churning custard, melt chocolate in a double boiler over barely simmering water, stirring until smooth; stir in oil. Transfer chocolate to a measuring cup with a pour spout; let cool to room temperature.
Churn custard in an ice cream machine according to manufacturer's instructions.
Note: When custard is nearly frozen, and the consistency of thick whipped cream, slowly add cooled chocolate while machine is churning. (Or, stop machine, add all the chocolate, and restart to mix.) Freeze ice cream in an airtight container overnight.
Per 1/2 cup
% Daily Value*
Total Fat 31g 47%
Saturated Fat 18g 90%
Cholesterol 186mg 62%
Sodium 96mg 4%
Carbs 30g 10%
*Percent Daily Values are based on a 2,000 calorie diet.