Peppermint Mint Ice Cream (Printable version)

A creamy and refreshing dessert infused with natural peppermint and fresh mint for a cool treat.

# Ingredient List:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweetener

03 - 3/4 cup granulated sugar

→ Eggs

04 - 4 large egg yolks

→ Flavorings

05 - 1 cup fresh mint leaves
06 - 1 1/2 teaspoons pure peppermint extract

→ Optional

07 - A few drops natural green food coloring
08 - 1/2 cup mini chocolate chips

# How to Make It:

01 - Combine heavy cream, whole milk, and fresh mint leaves in a medium saucepan. Heat over medium until just simmering, then remove from heat. Cover and steep for 30 minutes.
02 - Strain the mixture through a fine-mesh sieve, pressing to extract flavor. Discard mint leaves and return the infused cream to the saucepan.
03 - In a medium bowl, whisk egg yolks and granulated sugar until pale and slightly thickened.
04 - Gradually pour the warm cream mixture into the egg yolks while whisking constantly to temper.
05 - Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon (77–80°C or 170–175°F), about 5–7 minutes. Avoid boiling.
06 - Remove from heat and stir in peppermint extract and optional green food coloring.
07 - Transfer custard to a clean bowl. Cool to room temperature, cover, and refrigerate until thoroughly chilled, at least 4 hours or overnight.
08 - Churn the chilled custard in an ice cream maker according to manufacturer’s instructions.
09 - Fold mini chocolate chips into the ice cream at the end of churning, if using.
10 - Transfer to a lidded container and freeze for at least 2 hours before serving.

# Expert Suggestions:

01 -
  • Fresh mint steep releases oils that store-bought versions can never match, making your kitchen smell like a spa.
  • The peppermint extract creates that perfect tingling sensation on your tongue without any artificial aftertaste.
  • This recipe is creamy and rich because of the custard base—no icy crystals or watery disappointments.
02 -
  • If your custard breaks or gets grainy, it means the eggs overheated during cooking; next time keep your heat low and stir constantly, and don't skip the thermometer check.
  • Chilling the mixture thoroughly before churning is non-negotiable—warm custard won't freeze properly in your machine and you'll end up with soft soup.
  • Fresh mint matters tremendously here because dried mint tastes dusty by comparison, so hunt down the freshest leaves you can find for that garden-fresh taste.
03 -
  • Use a thermometer when cooking the custard—it removes all guessing and guarantees you hit that perfect temperature every time.
  • Pre-chill your ice cream maker bowl the night before, because a fully frozen base means faster churning and a creamier final product with fewer ice crystals.

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