Homemade Ice Cream to Beat the Heat: Mint Chocolate Chip Style!

If you know me, you know I absolutely love mint chocolate chip ice cream. There’s something about that refreshing minty flavor, paired with rich chocolate chips, that makes it a go-to treat for me. And of course, I can’t resist topping it with some hot fudge and jimmies (or sprinkles, depending on where you’re from!).

Recently, I came across a simple homemade ice cream recipe, and I couldn’t wait to give it a try. I made a few tweaks of my own to make it even more irresistible. While I haven’t tried it yet, I wanted to share it with you all so you can try it out too! Let me know how it turns out if you give it a go.

Ingredients:

To make about one quart of delicious homemade ice cream, you’ll need:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Ice Cream Base
   Start by combining the heavy cream and whole milk in a saucepan over medium heat. Heat until it reaches a gentle simmer, but make sure it doesn’t boil.
2. Create the Custard Base
   In a separate mixing bowl, whisk together the sugar and egg yolks until they’re well combined and slightly thickened. Slowly pour the heated milk and cream mixture into the egg yolks while whisking constantly to temper the eggs and avoid scrambling.
3. Cook the Custard Base
   Return the combined mixture to the saucepan and cook over medium-low heat. Stir constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. Be patient and don’t raise the heat too high to avoid curdling.
4. Infuse Flavor
   Once the custard is thickened, remove it from the heat and stir in the vanilla extract. Here’s where you can get creative! Add some crushed cookies, fruit purees, or chocolate chips to flavor the base. I’m planning to add crushed mint chocolate for that mint chocolate chip goodness.
5. Cooling and Chilling
   Allow the custard to cool for a few minutes at room temperature. Then, cover the saucepan with plastic wrap, ensuring it touches the custard to prevent a skin from forming. Refrigerate for at least 4 hours (or overnight for the best flavor and texture).
6. Churn the Ice Cream
   Once chilled, it’s time to churn the ice cream. Pour the custard into your ice cream maker and follow the manufacturer’s instructions. It typically takes 20-30 minutes to achieve a soft-serve consistency.
7. Freezing and Enjoying
   Transfer the churned ice cream to an airtight container and freeze for at least 2 hours. For a firmer texture, leave it in the freezer longer. Scoop your homemade ice cream into bowls or cones, and don’t forget the toppings—hot fudge, jimmies, or whatever you love!

This homemade ice cream recipe is simple, versatile, and allows you to create a creamy dessert tailored to your own taste buds. Whether you stick with classic vanilla, or add in your favorite mix-ins like I plan to, it’s the perfect way to stay cool and treat yourself during the summer months.

Have you made this recipe? What did you think? Any tips you’d like to share? Let me know in the comments—I’d love to hear about your version of this homemade ice cream!