Mint Chocolate Chip Ice Cream – a delicious recipe with heavy cream, sugar, milk, mint leaves, corn syrup, vanilla bean paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.
2
Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1-2 minutes as the mixture thickens.
3
Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight.
4
Transfer to an ice cream machine and prepare according to manufacturer's instructions. Add the chocolate chips as soon the ice cream is finished.
5
Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.
838
kcal
Calories
57
g
Fat
73
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups heavy cream, 3/4 cup (62 grams) granulated sugar, 1/2 cup whole milk, 2 tablespoons fresh mint leaves, and more.
Yes, Mint Chocolate Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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