This post was last updated on March 23, 2015 to include new images.
I don’t know about you, but I find it odd how often I see people settle for mediocre mint chocolate chip ice cream. Really?
Where’s the cool mint flavor? Where are the rich chocolate pieces?
I find most store-bought mint chocolate chip ice creams to be mellow, at best.
Even some of my best friends are guilty of this travesty.
I know, right? How did I let this kind of thing happen?
A while back, I cooked dinner for some good friends while they brought over the wine and dessert. I made my Easy Orange Chicken and, for dessert, they brought a boxed cherry pie and mint chocolate chip ice cream from the store.
Ok. Weird combination, but whatever. I was willing to look past that. We all know I like me some cherry pie. But, wait!
Cheap, bad mint chocolate chip ice cream? No! I cannot have this! Not them, too!
If I sound like I’m an uppity, snobby mint chocolate chip ice cream connoisseur, I’m sorry. But…I guess I am!
It’s just so sad because good quality ice cream is really easy to make at home. If you’ve made my Homemade Vanilla Ice Cream, you already know this.
It was a lovely, warm day in #Austin today and I’m celebrating with some mint chip ice cream. Super easy to make and even better to eat. And prepare yourselves, folks, it has chopped @tootsierolltri Andes Mints. You’ve been warned. Recipe link in profile. #mint #icecream #sweets #dessert #ontheblog #andes #chocolate
This is not your ordinary mint chip ice cream, folks. You wont find mild mint flavors or unnecessary green food coloring to trick you into thinking your ice cream tastes “minty.” No itty-bitty slices of thinly shaved chocolate here.
What you’ll get is a refreshing, creamy, homemade mint ice cream with chunks of heaven wrapped with mint and chocolate.
That’s right: chunks. of. heaven (otherwise known as chopped Andes mints).
I hope to bring out the best mint chocolate chip ice cream connoisseur in you, too!
- 2 large eggs
- 3/4 cup sugar
- 2 cups whipping cream
- 1 cup whole milk
- 2-2 1/2 tsp pure mint extract
- 4-5 oz Andes mints 1 small package, or your favorite bittersweet or semi-sweet chocolate, chopped into uneven pieces
In a medium bowl, whisk together the eggs and sugar until well blended. Set aside.
In a large saucepan over low heat, heat the milk and cream until it begins to steam.
Slowly (temper) incorporate the egg mixture, spoonful by spoonful, into the milk mixture, and stir. I like to add a tablespoon at a time of the hot mixture into the cold, egg mixture until the egg mixture has heated through. Be careful with this step as moving too quickly will cause the eggs to scramble and will ruin the custard.
Once the egg and milk mixtures are fully combined, cook over medium heat, stirring constantly, until the mixture is thick and smooth, about 15 min. You will be able to make a line on the back of a spoon with your finger.
Add the mint extract and allow to cool.
Transfer cooled mixture to ice cream maker. Follow according to your ice cream maker’s instructions.
Add chopped pieces of chocolate during last five minutes of mixing. Freeze for at least 4-5 hours prior to serving. In my freezer, it usually takes up to 6 hours to get the way I like it.