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Fresh Mint Chip Ice Cream

Name: Fresh Mint Chip Ice Cream
Prep time: 15 min
Total time: 8 h
Yield: 1 qt.
Ingredients: 1 c. whole milk; 3/4 c. sugar; Pinch of kosher salt; 2 c. heavy cream, divided; 2 c. tightly packed fresh mint; 5 large egg yolks; 3 oz. finely chopped dark chocolate (about 1/2 cup) or roughly chopped bittersweet chocolate chips

You haven’t really had mint chip ice cream until you’ve had this homemade version.

By Charlyne MattoxPublished: Jul 24, 2026

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Mint chocolate chip ice cream in a dish with bowls, spoons, and waffle cones on a checked cloth.

Becky Luigart-Stayner for Country Living

Yields:

1 qt.

Prep Time:

15 mins

Total Time:

8 hrs

Fresh mint is the key to this recipe, from the new Full Belly Farm & Kitchen cookbook, giving the frozen treat delicious flavor. Delicate Persian mint works especially well; stronger spearmint varieties may need less steeping time.

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Ingredients

1 cup whole milk
3/4 cup sugar
Pinch of kosher salt
2 cups heavy cream, divided
2 cups tightly packed fresh mint
5 large egg yolks
3 oz. finely chopped dark chocolate (about 1/2 cup) or roughly chopped bittersweet chocolate chips

Directions

1. Step 1Combine milk, sugar, salt, and 1 cup cream in a medium saucepan. Heat over medium heat, stirring occasionally, until steaming but not boiling, 2 to 3 minutes. Remove from heat and add mint leaves. Steep for 45 to 60 minutes (taste as you go and adjust steeping time to your preference). Strain through a fine-mesh strainer; discard solids and return liquid to pot. Heat over medium heat until steaming, 2 to 3 minutes.
2. Step 2Whisk egg yolks until light and smooth in a bowl. Slowly add a ladleful of hot milk mixture, a little at a time, whisking constantly, to temper the eggs. Repeat twice. Return all of egg-milk mixture to the pot. Cook over medium-low heat, stirring constantly, until thickened and the temperature on an instant read thermometer reads 180°F, 5 to 7 minutes.
3. Step 3Strain into a bowl and stir in remaining cup of cream. Refrigerate until well chilled, at least 2 hours and up to 24 hours.
4. Step 4Transfer custard to an ice cream maker and churn according to manufacturer’s instructions. Stir in the chocolate 5 minutes before the ice cream is finished churning. Transfer ice cream to an airtight container and freeze until firm, at least 4 hours.