David’s Mint Chip Ice Cream Posted on June 7, 2012 (February 7, 2021) by Lynna I wasn`t planning on sharing this recipe just yet. I was saving it up for later, but it`s been getting really hot around here. Yeah, I know I live in Southern California and the weather here is great. But I`ll admit it, we`re a bit weather-spoiled. Which means, when it gets a little too hot or a little too cold, we I complain…a bit. However, being the cool person that I am (actually, I`m quite lame…but more stories about how lame I am later), I wanted to share with my awesome readers my experience with making David Lebovitz`s mint chip ice cream. Since it`s almost summer. 🙂 If you don`t know who he is, he`s well, famous. He wrote a very popular cookbook called The Perfect Scoop. (That book is totally on my wishlist on Amazon. Too bad Christmas is so far away. Too bad I don`t have a paying job either. LOL.) AHEM. Sorry, delicious ice cream. Back to you. I saw David`s recipe and thought it was brilliant to infuse the milk mixture with actual mint leaves. I knew I had to give this a try, even though this was only my second attempt at making homemade ice cream and using my brand new ice cream machine my dad bought for me. [I love you Daddy. You are THE BEST♥] I told you not to doubt the Pioneer Woman before and now I`m telling you not to doubt David Lebovitz. He`s an expert on this kind of stuff! I mean, the guy lives in Paris. HOW COOL IS THAT?! Anyways, I totally loved loved loved this ice cream. You can definitely taste the fresh mint leaves and it tastes more herb-like compared to the mint ice cream you buy at stores/shops. Highly recommended and will definitely make this again! I also want to mention that even though I loved this recipe like crazy, D (my youngest sister) and J (my boyfriend) thought this was only “okay”. They preferred the taste of artificial mint compared to  the actual mint leaves. On the other hand, a few of my friends who was able to try this thought it was really good! So give it a try, people! And because he wrote a book called The Perfect Scoop and all…I didn`t really want to change or alter his recipe. The only change I made was that I reduced the sugar amount slightly. Thus, I will link you guys to the recipe on his lovely site. Honestly, this was a really fun and cool experience. I felt so boss with mint leaves in my milk/cream mixture. It totally looked like I knew what I was doing. LOL. Mint Chip Ice Cream Servings: 1 quart Level: Easy-Medium Total Time: ~30min + overnight cooling + 25 mins Ingredients For the mint ice cream: 1 cup (250ml) whole milk 3/4 cup (150g) sugar 2 cups (500ml) heavy cream pinch of salt 2 cups (40g) packed fresh mint leaves 5 large egg yolks For the chocolate chips: 5 ounces (140g) bittersweet or semisweet chocolate, chopped For the chocolate chips: 5 ounces (140g) bittersweet or semisweet chocolate, chopped Directions 1. In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and mint. 2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor. 3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint. 4. Pour the remaining heavy cream into a large bowl and set the strainer over the top. 5. Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. 6. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC). 7. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool. 8. Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions. While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth. Place a storage container in the freezer. 9. When the ice cream in the machine is ready, scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to the container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring as you go. When finished, cover and freeze until firm. Recipe at David Lebovitz for: Mint Chip Ice CreamÂ
I love the choc mint combo! I am so keen to try it his way too – been eyeing out his recipe for a long time 🙂 Yours looks so good! i wish it was summer here! We are just going into winter – but my theory is any season is a good season for ice cream! Reply
ughh I NEED to get an ice-cream machine! So jealous of yours 🙂 Homemade ice-cream always looks so amazing, and chocolate chip mint is one of my favorites! Cookie dough is a close second… Reply
I eat ice cream throughout the year too! 🙂 I used less mint leaves than the recipe called for, but it was still plenty minty. Reply
It was only $25 at costco! I was so happy. 🙂 & ME TOO. this seriously is my favorite ice cream flavor. Reply