← Back to Search Results
Mint Chocolate Chip Ice Cream Recipe-3270

Photo by: Joseph De Leo
Comments: 0


Use a high-quality bar of bittersweet chocolate to embellish this old-fashioned favorite. I like to use a chef’s knife for shredding the chocolate bar into neat morsels, but you could also grate it on the large holes of a box grater. Or, chop the chocolate to make larger chunks in the ice cream.


  • 2 cups half and half or milk
  • 4 large egg yolks
  • ½ cup sugar
  • 1 cup heavy or whipping cream
  • 2 teaspoons peppermint extract
  • 3 ounces bittersweet chocolate, shredded (about 2/3 cup)


Prepare a large bowl or pan of ice water,

In the top of a double boiler, heat the half-and-half over simmering water until steaming.

In a bowl, whisk the egg yolks until blended, then whisk in the sugar.

Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.

Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes, Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

Transfer to a container and stir in the cream and extract. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the chocolate and churn until blended in, about 15 seconds more.

 Transfer to a container, cover, and freeze until firm, about 2 hours.

© 2005 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

311kcal (16%)
97mg (10%)
1mg (1%)
213mcg RAE (7%)
168mg (56%)
42mg (2%)
14g (69%)
23g (36%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?