Nothing says summer in the South like a bowl full of homemade ice cream. And this Mint Chocolate Chip Ice Cream is truly something to behold. It only takes 25 minutes of hands-on time to master the decadent treat. No matter your preferred flavor of choice, this recipe is an excellent base. Brimming with vanilla flavor and not too sweet, all you’ll need are six simple ingredients to make this homemade ice cream recipe. The rest is up to you. Mint chocolate chip is refreshing on a hot day, but you can’t go wrong with our easy cookies and cream variation. Add in your favorite fruit for something light and delicious. Save yourself a trip to the ice cream shop or grocery store this year and make homemade mint chocolate chip ice cream. It’s a great activity to get the kids involved! They can customize the recipe to make it perfect for the family.
How to Make It
Step 1
Combine milk, 1/4 cup sugar, salt, and vanilla in a medium saucepan and cook over medium heat until just starting to bubble around the edges, about 3 minutes.
Step 2
Meanwhile, whisk together egg yolks and remaining 1/4 cup sugar in a medium bowl until thick and pale yellow. Add 1/3 of the hot milk mixture to the egg mixture, whisking until combined. Pour egg mixture into rest of hot milk mixture and continue to cook over medium heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, about 5 minutes.
Step 3
Strain liquid through a fine wire mesh strainer into a medium bowl set over another large bowl of ice water. When liquid is strained, stir until cooled to room temperature, about 5 to 7 minutes. Pour base into an ice cream maker and process according to manufacturer’s instructions. When ice cream has reached soft serve consistency, transfer to an 8x4-inch loaf pan. Cover and freeze until firm, at least 4 hours or up to 1 week.
Step 4
For cookies and cream variation: when ice cream has reached soft serve consistency, stir in chopped Oreos. Transfer base to an 8x4-inch loaf pan, cover, then freeze until firm, at least 4 hours or up to 1 week.
