Mint Chocolate Chip Ice Cream

By Ben · cooked up in Sprig

Real vanilla custard infused with pure mint extract creates the silky base that makes this ice cream taste like it came from a high-end parlor. The custard's richness comes from slowly tempering egg yolks with warm cream, while mini chocolate chips add satisfying bursts of sweetness in every spoonful. The Ninja Creami transforms the frozen custard into impossibly smooth scoops that hold their shape but melt instantly on your tongue. This is the kind of ice cream that turns a simple summer evening into something special.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 teaspoon pure mint extract
• 1/8 teaspoon salt

• 3/4 cup mini semi-sweet chocolate chips
• 2-3 drops green food coloring

Instructions

1. In a heavy-bottomed saucepan, combine heavy cream, whole milk, and salt. Heat over medium heat until small bubbles form around the edges and steam rises (about 170°F), but do not boil.
2. In a large bowl, whisk egg yolks and sugar until pale yellow and slightly thickened, about 2-3 minutes of vigorous whisking.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Continue adding hot cream in a thin stream while whisking to prevent curdling.
4. Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon and reaches 170-175°F (about 5-8 minutes). The custard should leave a clear line when you draw your finger across the spoon.
5. Remove from heat and immediately strain through a fine-mesh sieve into a clean bowl. Stir in mint extract and green food coloring if using. Cover with plastic wrap pressed directly onto surface and refrigerate for at least 4 hours or overnight.

1. Pour chilled custard into Ninja Creami pint container, leaving about 1/4 inch of space at the top. Secure lid and freeze for 24 hours until completely solid.
2. Remove container from freezer and let sit at room temperature for 5 minutes. Install in Ninja Creami and select 'Ice Cream' function. Process completely.
3. Remove lid and make a small well in the center of the ice cream. Add chocolate chips to the well, then reinstall container and select 'Mix-in' function.
4. If ice cream seems too firm, use the 'Re-spin' function once more for optimal creamy texture. Serve immediately or transfer to an airtight container and freeze for up to 1 month.

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