Mint Chocolate Ice Cream

I found this creamy, delicious ice cream recipe at Baking and Boys, where Katrina is always making things that tempt me. She got the recipe from Anna at Cookie Madness, where I have gone for quite a while now to drool over her food too. The only thing wrong with making this is that it doesn't make a lot, only about 4 cups. How can you pig out on something when you have to share it and that's all you have? My kids' answer is to just make more. Sounds yummy! On both blogs, their photos showed green ice cream, but there was no food coloring in the recipe so I added it here. As you can tell, it was starting to melt by the time I got around to taking a photo, but we were about to eat it so I couldn't re-freeze it for a better pic.

Mint Chocolate Ice Cream
3/4 c. granulated sugar
1 T. cornstarch
2 large eggs
1 c. whole milk
2 c. heavy cream (divided)
1 3/4 t. peppermint extract (not mint)
1/8 t. vanilla
3-4 drops green food coloring
3 oz. (or to taste) grated dark chocolate


Whisk the sugar, cornstarch and eggs together in a mixing bowl until light.


In a heavy saucepan set over medium heat, bring the 1 cup of milk and 1 cup of the cream to a simmer. Pour the simmering cream mixture into the egg mixture whisking constantly, then return the mixture to the saucepan. Reduce heat to about medium low and whisk or stir constantly until the mixture thickens – it should not come to a complete boil, but rather thicken just to the consistency of thick gravy and it usually takes 7 minutes or so. Remove from heat and let cool slightly. Pour the remaining 1 cup of cream into the mixture, then stir in the peppermint extract, vanilla, and food coloring. Chill for a few hours or overnight until very cold.


Following the ice cream maker’s directions, mix the ice cream until thick. During last 5 minutes of ice cream mixing, add the grated chocolate. Spoon into a lidded container and let sit in the freezer to ripen until you are ready to serve it.