Mint Chocolate Chip Ice Cream

Ingredients

• 5 - 6 egg yolks (from large eggs. Use 6 for a richer texture. )
• 150 g sugar (¾ cup)
• 15 ml vanilla extract (1 tbsp)
• Pinch sea salt (I like to add a generous ⅛ tsp)
• 360 mL full cream milk (1.5 cups)
• 360 mL heavy cream / whipping cream (1.5 cups. 35% fat.)
• 10 mL good quality peppermint extract
• A few drops of green food coloring (optional)
• Mint chocolate sauce (recipe below)
• 115 g good quality dark chocolate (4 oz. Semisweet chocolate chips are OK too)
• 35 g unsalted butter (2 ½ tbsp)
• 1 tsp good quality peppermint extract

Steps

1. 1

   Add the egg yolks into the saucepan, along with the vanilla extract, sugar and salt. Whisk until you have a creamy, smooth and thick paste.

2. 2

   Add about ½ cup of milk first and whisk to mix well. Add the rest of the milk and whisk to combine.

3. 3

   Heat over medium heat while whisking frequently. Heat the custard until the temperature registers between 165 - 170°F. If you don’t have a thermometer, then heat the custard until it steams. This takes about 10 - 12 minutes. Do NOT let it come to a boil.

4. 4

   Remove from the heat and let it cool down to room temperature. Whisk occasionally to prevent a skin from forming on top.

5. 5

   Chill the custard base in the fridge for at least a few hours (or overnight) until completely chilled.

6. 6

   Before churning the ice cream, add peppermint extract. Start with half the amount, and add more as you need to get the right flavor. The amount will vary depending on the brand of peppermint extract you are using as well. Stir well to mix, and taste.

7. 7

   Add green coloring (a drop at a time) and whisk well to get the desired shade of green.

8. 8

   Add the chilled mint ice cream base into your ice cream maker and churn until the ice cream reaches the “soft serve” consistency.

9. 9

   While the ice cream is churning, prepare the peppermint chocolate sauce for the chips.

10. 10

    When the mint ice cream has reached the soft serve stage, you can add the mint chocolate to the ice cream - but make sure it is not too hot to prevent the ice cream from melting.

11. 11

    Cut a small hole in the ziploc bag (or piping bag), and drizzle the chocolate in a thin, slow stream while the ice cream is churning. Allow the chocolate stream to freeze, break up and mix into the ice cream as it churns. (Make sure not to pipe large chunks of chocolate on one area, as you will end up with large chocolate pieces that may not break up in the machine).

12. 12

    Once you've added the chocolate, allow the ice cream to complete churning.

13. 13

    Place the freshly churned mint chocolate chip ice cream in a freezable container and freeze for a further 2 - 4 hours (or overnight) until completely frozen.

14. 14

    Place the chocolate chips and butter in a microwaveable dish. Microwave in 20 - 30 second intervals, stirring in between, until the chocolate has melted and is smooth.

15. 15

    Stir in the peppermint extract. Let it cool down for 1 - 2 minutes. Transfer the chocolate into a piping bag, or a small ziploc bag. Allow it to cool down.

16. 16

    Set aside until you’re ready to drizzle it over the ice cream.