Green Mint Chip Ice Cream (Printable Version)
A refreshing creamy mint and chocolate frozen dessert with a natural green hue for summer enjoyment.
# What You Need:
→ Ice Cream Base
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 5 large egg yolks
→ Flavor & Color
06 - 2 teaspoons pure peppermint extract
07 - 1/2 teaspoon vanilla extract
08 - 1 cup fresh baby spinach leaves for natural green color optional
09 - 1-2 drops green food coloring optional for more intense color
→ Add-ins
10 - 3/4 cup mini dark chocolate chips or chopped dark chocolate 60-70% cacao
# How to Make It:
01 - Blend the milk and spinach leaves until completely smooth and vibrantly green. Strain through a fine mesh sieve into a medium saucepan to remove any leafy fibers.
02 - Add heavy cream, sugar, and salt to the saucepan with the spinach milk. Heat over medium heat, stirring constantly, until the mixture is steaming but not boiling.
03 - In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking continuously to prevent cooking the eggs.
04 - Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, reaching 170-175°F.
05 - Remove from heat immediately. Stir in peppermint and vanilla extracts. Add green food coloring drop by drop if a more intense color is desired.
06 - Pour the custard through a fine mesh sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
07 - Churn the chilled custard in an ice cream maker according to manufacturer instructions. During the final 2 minutes of churning, add the chocolate chips or chopped chocolate.
08 - Transfer the churned ice cream to a freezer-safe container with a tight lid. Freeze for at least 2 hours until firm before serving.
# Expert Advice:
01 -
- The spinach trick creates the prettiest pale green color without any artificial dyes or grassy flavor
- Dark chocolate chunks stay perfectly fudgy against the cool mint cream
- Homemade custard tastes infinitely better than anything from the store
02 -
- The custard must be completely cold before churning or the texture will turn icy and grainy
- Dark chocolate chunks melt better in your mouth than milk chocolate chips
- This ice cream tastes best after a few hours in the freezer to firm up properly
03 -
- Chill your mixing bowl and whisk before tempering the yolks for extra insurance against curdling
- The base keeps for three days in the fridge if you want to churn it later