Quick and Easy Mint Chocolate Chip Ice Cream Recipe For Party

Mint Chocolate Chip Ice Cream Cookcan

Mint Chocolate Chip Ice Cream Recipe

Use a high-quality bar of bittersweet chocolate to embellish this old-fashioned favorite. Shred the chocolate bar into neat morsels with a chef’s knife, or grate the bar 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 (whipping) cream
  • 2 teaspoons peppermint extract
  • 3 ounces bittersweet chocolate, shredded (about 2/3 cup)

Instructions / How to Make:

  1. Prepare a large bowl or pan of ice water, to be used as an ice bath
  2. In the top of a double boiler, heat the half-and-half over simmering water until steaming. Whisk the egg yolks in a bowl until blended, then whisk in the sugar. Whisk in some of the hot half-and-half and then pour the yolk mixture back into the top of the double boiler.
  3. Stir and cook over the simmering water until the mixture forms a custard and coats the back of the spoon, about 10 minutes. Immediately place the custard-filled pan in the ice bath and stir the custard occasionally until it cools to room temperature.
  4. Strain the custard into a container and stir in the cream and extract. Cover and refrigerate until thoroughly chilled.
  5. 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. Transfer to a container, cover, and freeze until firm, about 2 hours.


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