You may be wondering why I specified that this is 100% homemade ice cream. After all, I usually make everything from fresh ingredients and bake from scratch… That’s nothing new. Well, here is something that is new… Sundays with Sandy!
Earlier this afternoon, I jumped in on a Twitter conversation between Marye from Restless Chipotle and Kelly from Evil Shenanigans. They were chatting about seeing Sandra Lee on TV (on a channel other than the Food Network). Well, the conversation immediate turned South (no pun intended since both Marye and Kelly are from Texas). Let’s be honest… The only reason to try one of Sandy’s recipes is for a good laugh. So, we decided to share the fun with all of you with our new semi-challenge group Sundays with Sandy! Each month we will be choosing a Sandra Lee recipe to “test” – complete with tablescape, cocktails, and matching outfits. For the full set of rules, check out Marye’s post. You’re not going to want to miss it. The first recipe, Chicken Fried Steak with Gravy, will be posted on May 16th!
In the meantime, I will continue to post my homemade, from scratch recipes, because that’s how I roll. I got an ice cream maker as a gift a few years ago, and I have tried quite a few different recipes for homemade ice cream. For some reason, I would always try the “easy” recipes (basically milk, cream and sugar), and I would never be happy with the taste or consistency. As a result, I didn’t use the ice cream maker all that much.
Over the weekend, my parents were coming over for dinner, and I was looking for something to make for dessert that would go well with my last minute Daring Bakers recipe (which you will see tomorrow). It occurred to me that I should try a new ice cream recipe. Instead of a shortcut recipe, I decided to do it right and make a custard for my ice cream base. It’s not really that hard… I’m not sure why I never bothered to do it before, but it’s definitely the way to go. The ice cream was nice and creamy (and tasted GREAT), and it froze beautifully. I think my ice cream maker will be working much harder this summer now that I have figured out the secret to great ice cream!
Mint Chocolate Chip Ice Cream
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons mint extract
- Few drops green food coloring (optional)
- 3 ounces good quality bittersweet chocolate (I used Scharffen Berger)
Start by bringing the cream and milk to a simmer in a heavy bottomed pot over medium-low heat. Stir occasionally, and do not allow the mixture to boil.
Meanwhile, use a hand mixer to beat the granulated sugar and egg yolks until the mixture becomes smooth and thick, and lightens in color. While the mixer is still on, add 1 cup of the hot milk and cream to the eggs to temper them.
Transfer the egg mixture back into the pot, and continue to cook until thickened. The mixture will coat the back of a spoon. Remove from the heat, and stir in the extracts and food coloring. (Food coloring is optional, but I just can’t imagine eating mint chocolate chip ice cream that’s not green).
Transfer the mixture to a bowl, and cover with plastic wrap. Be sure to press the plastic wrap down to the surface of the custard to prevent a skin on top. Refrigerate overnight (or at least until the custard is chilled).
Freeze the custard using an ice cream maker until it is about the consistency of soft serve ice cream. In the last few minutes of processing the ice cream, finely chop up the chocolate and add it to the ice cream. Transfer the ice cream to an airtight container, and freeze for a few additional hours to allow it to harden.
seriously, from scratch is the best way to roll :) although don’t mock the cocktails…it always tastes better with a little liquor ;)
I have yet to get an ice cream maker but it is the #1 thing on my list. This does look insanely delicious!
Mint chocolate chip is my favorite flavor – this looks so good Jen! I made a ton of ice cream last summer and I’m sure this year will be no different. I’m just waiting for the temps to get a tad warmer!
This looks awesome! I got hooked on my ice cream maker last summer and can’t wait to get it cranking again. Mint chocolate chip is one of the varieties I’ve been meaning to try and yours looks fabulous! Quick question – is mint extract different than peppermint extract? I’ve only ever seen peppermint. Thanks!
Yum yum! That is one of my favorite flavors or ice cream. I like to get a few bites of fresh ice cream out of the churn before stashing it in the freezer. My mom used to make homemade vanilla ice cream for the 4th of July every summer, and I used to get in trouble for stealing the paddle when the ice cream was done churning!
Michelle – Funny you ask about peppermint extract! I always see recipes that call for peppermint extract, and I can never find it. It would work fine in this recipe. I think my mint extract has a blend of mints (including peppermint and spearmint) so the taste would be slightly different.
jen!!! i was so inspired by your 100% Homemade ChocolateChip Ice Cream recipe! Ive had such a craving for my favorite ice cream and now with being hooked up with all my loved ones with my very own computer and my first ice cream maker now I can look up all the chocolate chip mint ice cream i want and make it too! This was a very ausome birthday!!!!! Tamra Riechard
Good luck with the Sandra Lee recipes, if you can call them recipes:) Should be entertaining! Love the ice cream! Looks like good stuff!
Nothing like a big scoop of mint chocolate chip ice cream, and I love the nice big chunks of chocolate. Yummy!
I’m glad to hear that you will be putting that ice cream maker of yours to work overtime this summer!
Green mint chocolate chip ice cream is my FAVORITE!!! I have to say though, I enjoy the kind where it thin chocolate shaving-like pieces instead of chunks (like Baskin Robbins). Any idea how to get the chocolate shaving consistency??
Yours definitely looks picture perfect and I bet it is delicious as well. This is my first time at your blog so I can’t wait to check out other recipes.
Emily – Try grating the chocolate with a box grater to get thin chocolate shavings. Thanks for stopping by :)
YUM! My favorite. I have a dark chocolate mint oreo ice cream that is pure awesomeness too. This looks great..I need to replace my ice cream maker I wore it out.
i never make a custard base ice cream cause my tummy can’t handle eggs :-( but this looks SOOO delicious! mint chocolate chip is one of my favorites and for some reason i’ve never made it!
You are so my hero. This is amazing. I’m DYING to try to make my own. This is the recipe I’m going with when I get around to it!
I love making ice cream! I made some mint ice cream too, a few weeks ago. I used fresh mint that came in my CSA box though. I steeped it for a while but it still didn’t turn out as minty and refreshing as I wanted it to.
This is one of my favorite ice cream flavors of all time! And guess what?? I just bought an ice cream maker. As soon as it arrives I’m making this!
I include a little Sandra bashing on my own blog from time to time (can’t help it!) I look forward to seeing what you gals get into with the makeovers.
That ice cream is seriously calling my name and my ice cream bucket is already frozen and ready to go in the freezer!
Mint chocolate chip ice cream is my favorite, and the homemade version sounds fantastic, I can’t wait to try!
I want an ice cream maker!!! hehehe… (I really do)
I am salivating. Your creations never cease to amaze me. I determined long ago that ice cream was my favorite dessert, and that mint was my favorite flavor. This decision was met after lots of debate, but there is something so decadent yet clean and refreshing about cool mint with dark chocolate. I am in love, and this looks nothing short of amazing!
As one fortunate to have enjoyed the real thing, it was fabulous!
You can never beat a good mint choc chip!
Looks so delicious!
Love the addition of chocolate chips on top! This looks wonderful!
And that comment should totally have been for your DB challenge… though I love mint chocolate chip ice cream, too! ;P
Have you tried making this with actual mint leaves?! YUM! I love this ice cream either way, though. Your ice cream looks perfect!
Memoria, That was a wonderful idea that you left about adding mint leaves to the chocolate chip mint ice cream! Im so down with that!!! Chocolate chip mint ice cream is my faveorite ice cream and trying new ideas with fresh herbs is right up my ally! Hrbs and homemade ice cream! I will have to try this ouy!Im so excited!
Memoria – I have not yet had a chance to make the ice cream with mint leaves since it is still too early to have fresh herbs from my garden. I will definitely give it a try later in the summer, though!
Oh man I can almost taste this right now! I wish ice cream like this wasn’t so fattening, because then we could have bigger bowls of it.
An Ice Cream maker is a must have in any kitchen! Lovely picture of mint chip ice cream. That is my favorite flavor combination. You have to use Peppermint extract I think spearmint is too sweet.
Oh so glad you are practising for my visit next month!!! I LOVE this flavour – possibly my favourite icecream ever!
Oh thank you thank you THANK YOU!! Im an american living in The Netherlands and I can not find mint ice cream here. It’s my all time favorite and was so happy to find this recipe. I made it yesterday and WOW was it a hit. We all agreed that if someone went ahead and served this to us, we would of thought it came from a gourmet brand..seriously it’s that good!
I have a question about the mint extract. I went ahead and used peppermint but Im totally out now. They don’t sell it here and I do have 2 bottles of mint. Does it really change the flavor enough to notice the difference or should I A. Go for it or B. Beg someone back home to send me a few bottle of peppermint? lol
Thank you again from one seriously happy american girl :)
Sonya – It is my favorite ice cream flavor, as well. I do hope you enjoy it! As for peppermint vs. mint, I would say go for it. It will probably be slightly sweeter since the other mints that are mixed in (esp spearmint) will add a bit more sweetness. I made mine with mint extract because I didn’t have peppermint on hand, and we loved it.
Oh my goodness, this looks soooo good! Mint chocolate chip is one of my favorite flavors, I will definitely have to try this recipe!
Also I can totally relate to your comments about using your ice cream maker – when I first got mine last summer, I got off to a pretty rocky start, especially with the consistency. But I’m happy I kept trying because once you figure out ‘the secret’ you can make some really awesome treats. PS – If you like coffee & coconut I have an awesome (original) recipe for a Coconut Kona Ice Cream! :)
I am not sure (didn’t see any), but I did not notice anyone who actually tried this recipe. My first problem (of 3) was that the recipe was not even close to being enough. If you have an Ice Cream Maker that is a large wooden bucket with a 2 quart metal aluminum container that spins inside, you need to 4x this recipe.
I was so excited to make something other than vanilla, this recipe stood out as a top choice considering that mint chocolate chip is my ultimate favorite flavor of ice cream. I already had most of the ingredients for the exception of the chocolate and mint extract.
My 2nd problem was locating mint extract. I went to 5 stores and hit a home run at Sedano’s (Spanish grocery store)! Maybe because of the popularity of Mojito’s in the Miami area? I also bought pepermint in case I could not find it, as well as mint leaves in case I had to infuse them as described in another recipe (will try later).
3rd problem was finding bittersweet chocolate bars. I did find Ghiradeli’s chips, but hate chips. I like the random small and large chunks found in my favorite MCC ice cream. Sedano’s again came through and had the correct bar instead of chips of bittersweet. Others had bars but not bittersweet.
I had to go back knowing the recipe was FAR to short, choosing to double the ingredients. After finishing it, when I poured it in the maker, it still only went half-way to the “MAX” line.
If any of you think of this as a bad review, you are mistaken! I personally like the challenge of first mimicking the EXACT recipe, and then tweaking it to fit my style. After this I will try the “infused” leaves as described by another recipe online.
Now the taste results…
AMAZING! Thank you so much for allowing me to work with my son (12 years old) and teach him a bit about science and math (increasing recipe size). Always fun to show him how important school is and also get a good reward from it!
Gilley1020 – Thanks so much for your honest response to my recipe! I do appreciate it! I understand the issue with the quantity that the recipe produces. I was using a Cuisinart ice cream maker which was filled to the max using my recipe, but you are correct that the appropriate quantity would vary greatly based on the style and manufacturer of the ice cream maker you own. I am glad that you were able to use peppermint and mint leaves instead. I think the flavor would probably be enhanced from the original version by using fresh mint leaves, but they were not yet in season when I made the ice cream. Also, as for the bittersweet chocolate bars, any chocolate would really do.
Thanks again for your response. I am glad that you liked the taste of the ice cream and I hope you’ll stop by again!
We have dairy allergies but I want to make coconut milk mint chocolate chip ice cream. Can I just substitute coconut milk or coconut cream concentrate for the heavy cream in your recipe?
It sounds delicious. Thanks very much.
Selene
Selene – I have not personally tried making the recipe dairy free, but I think it would be delicious! I would start by substituting coconut milk for the cream in the recipe and give it a try!
I used 11/2 tsp peppermint extract and it was way too minty. Almost inedible. Did you mean 1/2 tsp? I just don’t know why my ice cream was so minty. Thanks.
Tanya – I did use 1 1/2 teaspoons of extract in my recipe… However, the strength of flavor in extracts can vary widely by brand, so that may account for the difference. I apologize!
Definitely one of my favourite ice cream flavours! Sundays with Sandy sounds hysterical.
There’s nothing more refreshing on a hot summer day than mint chip ice cream. And homemade… my oh my. That just looks wonderful!
I made this recipe with 2 cups of half & half and one and a half cups of whipping cream because that is what I had in the house…amazing!!!!!! Thanks for sharing this recipe!
Great Mint Chocolate Chip Ice Cream. Perfect amount of mint! Thanks for sharing the wonderful recipe.
I am ten and want to own my own restaurant when I get older, but I need to know how much this recipe makes because I am cooking dinner and desert for 13 firemen tomorrow night. Please help
Hi, Cole – The recipe makes about 1.5 quarts, which is about 8-10 small servings.
Very nice and subtle; just made for my expecting DDIL; her favourite flavour. For the Canadians–OMG! I used the President’s Choice 72% cacao bar (about 1/2) and it is even better than Lindts not to mention less expensive.
Hey. What type if mint extract did you use? I saw at the store that McCormick has mint and peppermint extract. Should I go with the plain mint?
Hi, Sara … I believe I used typical “mint” extract originally. However, I’ve since made the recipe with peppermint extract, and it is definitely my preference, if you can find it! Enjoy!
Thank you!!!!
So I didn’t read all of the comments from the ancient past when this recipe was submitted to the present but someone must have said…”this isn’t ice cream…it’s frozen custard!” Well, it is exactly what I was looking for. ..Mint frozen custard. Thank you!