I’m always surprised by how much of ice cream making is done over a stovetop. It’s a frozen dessert – I feel like at most I should be mixing the batter at room temperature, and then freezing it. But no, it’s like 20 minutes of stirring over low or medium heat and then using an ice bath after the fact to cool it down. Seems counterintuitive.
But I suppose if you want really good ice cream, you need the egg yolks to get the right creaminess. And general society still frowns upon the consumption of raw eggs. Thus the heat.
For this reason, proper ice cream (as compared to the “Two-ingredient no-churn!” recipes you see on Pinterest), is one of those things I’m always a little afraid I’ll do wrong and give people food poisoning. So finding a recipe that required me to use my kitchen thermometer gave me a lot of piece of mind. If you don’t have one, no worries – you can take the risk that a texture of “coating the spatula” means it reached 170°F. I’m just not that daring.
First, heat 1 cup of heavy cream, the whole milk, sugar, and a pinch of salt in a saucepan over medium-low heat, stirring occasionally, until the sugar dissolves. I also waited until putting my pinkie finger in showed that the mixture was warm.Whisk together the egg yolks in a medium bowl. Pour the warmed mixture slowly into the egg yolks, whisking constantly. I don’t have an action shot here, since it’s a two hand process, but this is the part where you temper the eggs, so make sure you’re going slow!Then, pour the egg mixture back into the saucepan and stir continuously over medium heat until the custard thickens and coats the spatula, or the temperature is 170°F.Put the remaining cup of heavy cream in a large bowl and place a mesh strainer on top. Pour the custard through the strainer and stir into the heavy cream.Stir in the vanilla extract, mint extract, and green food coloring over an ice bath until the mixture is cooled.Chill overnight. The next day, freeze according to your ice cream maker’s instructions. Add the chocolate chips in the last 5 minutes of churning.Place in a sealed container and freeze for an additional four hours before serving.I was impatient and took pictures before it was really ready, but it was definitely still edible in soft form.
Mint Chocolate Chip Ice Cream
- 2 cups heavy cream, divided
- 1 1/2 cups whole milk
- 3/4 cup sugar
- pinch of salt
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons mint extract
- 3 drops green food coloring
- 1/2 cup chocolate chips
- Heat 1 cup of heavy cream, whole milk, sugar, and salt in a saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture is warm.
- In a medium bowl, whisk together the egg yolks. Pouring slowly and whisking constantly, add the warmed mixture and whisk to combine.
- Pour egg mixture back into saucepan and heat over medium heat, stirring constantly, until custard thickens and coats the spatula or temperature reaches 170°F.
- Put remaining cup of heavy cream in a large bowl with a mesh strainer over the top. Pour custard through strainer into bowl, and stir to combine with heavy cream.
- Stir in vanilla extract, mint extract, and green food coloring over an ice bath until mixture is cooled.
- Chill in refrigerator overnight. Churn according to ice cream maker’s directions, adding chocolate chips in last 5 minutes.