Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon fine sea salt
- 2 packed cups fresh mint leaves and tender stems, rinsed and dried
- 5 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate, finely chopped
- 1 teaspoon refined coconut oil or neutral vegetable oil
Do This
- 1. Warm cream, milk, 1/2 cup sugar, salt, and mint to 170°F, then cover and steep for 1 hour.
- 2. Strain out the mint, pressing firmly to extract flavor, then rewarm the dairy until steaming.
- 3. Whisk egg yolks with remaining 1/4 cup sugar, temper with hot dairy, then cook custard to 170°F to 175°F.
- 4. Strain, add vanilla, chill over an ice bath, then refrigerate at least 4 hours or overnight.
- 5. Churn in an ice cream maker for 20 to 25 minutes, until thick and soft-serve textured.
- 6. Drizzle in melted chocolate during the final minute, transfer to a container, and freeze for 3 hours before serving.
Why You’ll Love This Recipe
- Real mint flavor: Fresh mint leaves are steeped directly in the cream for a clean, garden-fresh taste without artificial extract.
- Rich and scoopable: Egg yolks create a silky custard base that freezes beautifully and melts luxuriously.
- Delicate chocolate shards: Melted semisweet chocolate is drizzled into the churned ice cream, creating thin, crisp ribbons throughout.
- Make-ahead friendly: The base can be prepared the day before, making this a calm, enjoyable dessert project.
Grocery List
- Produce: 2 packed cups fresh mint leaves and tender stems
- Dairy: Heavy cream, whole milk, 5 large eggs
- Pantry: Granulated sugar, fine sea salt, pure vanilla extract, semisweet chocolate, refined coconut oil or neutral vegetable oil
Full Ingredients
Fresh Mint Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup portions
- 1/4 teaspoon fine sea salt
- 2 packed cups fresh mint leaves and tender stems, rinsed and thoroughly dried
- 5 large egg yolks
- 1/2 teaspoon pure vanilla extract
Chocolate Chip Ribbons
- 4 ounces semisweet chocolate, finely chopped
- 1 teaspoon refined coconut oil or neutral vegetable oil
For Serving, Optional
- A few small fresh mint leaves
- 1 tablespoon finely shaved semisweet chocolate
Step-by-Step Instructions
Step 1: Prepare the ice cream setup
If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning. Set out a medium saucepan, a fine-mesh strainer, a medium heatproof bowl, a whisk, an instant-read thermometer, and a lidded freezer-safe container. For the smoothest texture, place the storage container in the freezer while you make the ice cream so it is cold when the churned ice cream goes in.
Step 2: Warm the cream, milk, sugar, salt, and mint
In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup of the granulated sugar, and 1/4 teaspoon fine sea salt. Add the 2 packed cups fresh mint leaves and tender stems, gently pressing them into the liquid. Warm over medium heat, stirring often, until the mixture is hot and steamy and reaches about 170°F. Do not let it boil.
Step 3: Steep the fresh mint
Remove the saucepan from the heat, cover it, and let the mint steep for 1 hour at room temperature. This draws out the fresh, herbal mint flavor while keeping it smooth and natural. After steeping, pour the mixture through a fine-mesh strainer into a clean bowl or measuring cup. Press firmly on the mint with a spoon or spatula to extract as much fragrant cream as possible, then discard the spent mint.
Step 4: Temper the egg yolks
Return the strained mint cream mixture to the saucepan and warm it over medium-low heat until steaming, about 160°F to 165°F. In a separate medium bowl, whisk the 5 large egg yolks with the remaining 1/4 cup granulated sugar for 1 to 2 minutes, until the mixture looks slightly lighter and smoother. While whisking constantly, slowly drizzle about 1 cup of the hot mint cream into the yolks. This gently warms the yolks so they do not scramble.
Step 5: Cook the custard
Pour the warmed yolk mixture back into the saucepan with the remaining mint cream. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom and corners of the pan. Cook until the custard reaches 170°F to 175°F and lightly coats the back of the spatula, about 5 to 8 minutes. Do not boil the custard; overheating can make it curdle.
Step 6: Strain and chill the base
Immediately pour the custard through a clean fine-mesh strainer into a clean bowl to catch any tiny bits of cooked egg. Stir in 1/2 teaspoon pure vanilla extract. Set the bowl over a larger bowl filled with ice water and stir for 5 to 10 minutes, until the custard cools to below 70°F. Cover the surface directly with plastic wrap or cover the bowl with a lid, then refrigerate until very cold, at least 4 hours or up to 24 hours. The base should be 40°F or colder before churning.
Step 7: Churn the ice cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream is ready for the chocolate when it looks thick, creamy, and similar to soft serve. If it still looks loose after 25 minutes, continue churning for 3 to 5 more minutes, if your machine allows.
Step 8: Add the chocolate ribbons and freeze
While the ice cream churns, melt 4 ounces finely chopped semisweet chocolate with 1 teaspoon refined coconut oil or neutral vegetable oil. Use a microwave in 20-second bursts, stirring between each burst, or melt it gently in a heatproof bowl set over barely simmering water. Let the melted chocolate cool until fluid but not hot, about 85°F to 90°F. During the final 1 minute of churning, slowly drizzle the melted chocolate into the moving ice cream in a thin stream. It will harden on contact and break into delicate chips and ribbons.
Transfer the ice cream to the chilled freezer-safe container, smoothing the top. Press a piece of parchment paper directly onto the surface, cover tightly, and freeze for at least 3 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the creamiest texture.
Pro Tips
- Use fresh, vibrant mint: Spearmint gives the classic flavor most people expect. Avoid wilted or blackened leaves, which can taste muddy.
- Do not boil the mint: Gentle heat preserves the fresh flavor. Boiling can make mint taste grassy or bitter.
- Chill thoroughly before churning: A very cold base churns faster, captures smaller ice crystals, and makes a smoother ice cream.
- Drizzle chocolate slowly: A thin, steady stream creates delicate chips. Pouring too quickly can form large chunks that are hard to scoop.
- For a subtle green tint: This recipe is naturally pale cream with a faint green cast. If you prefer a stronger green color, blend 1/4 cup of the chilled base with 6 fresh mint leaves, strain it very well, and stir it back in before churning.
Variations
- Mint chocolate cookie ice cream: Fold in 1/2 cup crushed chocolate wafer cookies after churning, just before transferring to the freezer container.
- Dark chocolate mint: Replace semisweet chocolate with 70% dark chocolate for a deeper, less sweet flavor.
- Mint chip brownie swirl: Layer the churned ice cream with 1/2 cup bite-size brownie pieces as you pack it into the container.
Storage & Make-Ahead
The custard base can be made up to 24 hours before churning and kept covered in the refrigerator at 40°F or below. After churning, store the ice cream in a tightly sealed freezer-safe container with parchment pressed directly on the surface to reduce ice crystals. It is best within 1 week, but it will keep for up to 2 weeks. For easier scooping, let the container sit at room temperature for 5 to 10 minutes before serving. Do not refreeze melted ice cream; for best quality and food safety, return leftovers to the freezer promptly after scooping.
Nutrition (per serving)
Calories: 415 kcal | Carbs: 31g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Fiber: 1g | Sugar: 29g | Sodium: 110mg | Cholesterol: 183mg
