Mint chocolate chip ice cream (for Annie)

I found out recently that a well-loved and popular blogger on one of my cooking forums lost her dad on Thanksgiving day.  I cannot even begin to imagine what that is like and what emotions she must be feeling right now.

A group of us decided to create a virtual shower featuring comfort foods for Annie. My contribution is mint chocolate chip ice cream.

Ice cream is comfort food in and of itself. My ultimate favorite flavor, without hesitation, is mint chocolate chip. It has always been and probably always will be. I love the refreshing taste of mint paired with one of my favorite things (chocolate), and together they are just the perfect combination. I made a batch of it this week and hope it will help calm me down before my upcoming figure skating test.

Annie, although this ice cream is chilly, it really warms my heart and gives me comfort. I will be thinking of you and your family during this difficult time and wish I could send some of this ice cream your way. Virtual hugs to you, and please know that many of us are here to support you.

Mint chocolate chip ice cream

A smooth and creamy mint chocolate chip ice cream adapted from David Lebovitz
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


  • 1 cup whole milk
  • Pinch salt
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1-2 teaspoons peppermint extract I usually eyeball it and don't measure this
  • 1/2-1 cup of mini chocolate chips regular sized chips would work too


  • Heat the milk, salt, and sugar in a saucepan.
  • In a separate bowl, stir together the egg yolks and gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan.
  • Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  • Strain the custard into a separate bowl with the heavy cream. Add the peppermint extract, then refrigerate to chill thoroughly - preferably overnight.
  • Once the mixture is completely chilled, mix in the chocolate chips and freeze the custard in your ice cream maker according to the manufacturer’s instructions.


Source: Adapted from David Lebovitz


  1. TAV
    December 5, 2011 / 6:20 am

    My favorite flavor, too!

  2. Annie
    December 6, 2011 / 4:22 am

    Thanks so much for thinking of me Eva. I appreciate it!

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