This flavour was a request from my bestie, and what a delicious request it was. This recipe ended up being simple to make, tasting fantastic, and looking great to boot! I have always had an aversion to green-coloured minty things… there’s something I absolutely love about pure, clean, refreshing, white peppermint. That’s why I decided to keep this one colour-free. The black-and-white is totally playful yet clean. If you prefer that yours look like the classic ice-cream parlor mint chocolate chip go ahead and add some green food colouring to your base before you give it a churn.
But enough about looks, let’s talk about flavour. I added peppermint extract a half a teaspoon at a time to come up with what I think is the perfect level of minty flavour. I wanted the mint to be totally present and obvious. However, I didn’t want it to smack me in the face and remind me of my toothpaste. I found that 2 tsp gave me the right amount of fresh peppermint taste without going overboard. If you’re unsure, I would recommend adding by half teaspoon increments as well. You can always add more but you can’t take away! I used regular milk chocolate chips. Dark would absolutely be fantastic and I think mini-chocolate chips would be great too. The regular sized ones seemed pretty big they actually didn’t freeze too hard to eat so it’s completely your call on whether you go big or go little. The point is you’re going to get a little chocolate and a lot of mint in each but, and remember why these two are a classic pair. Just like me and my bff 🙂
*this week’s photos are taken by me and not Scoop Photographer Emma 🙂
- 1.5 cups of heavy cream
- .5 cups of milk
- ¼ cup + 2 Tbs white sugar
- 2 large egg yolks
- 2 tsp peppermint extract
- ½ cup chocolate chips
- 1) Whisk the egg yolks in a bowl and set aside.
- 2) Combine the heavy cream, milk and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 6) Remove from heat and allow to cool slightly and add the peppermint extract
- 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 8) Give it a good stir to make sure the peppermint has not settled, and churn according to your ice cream maker's directions. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
- I may have thrown in a couple extra chocolate chips where I spotted to few... 😉 the half cup is a rough estimate, if it doesn't look like there is chocolate in every bite go ahead and add extra!