Low Sodium Classic Mint Chocolate Chip Ice Cream

Total time9 hr 5 min

Prep time20 min

Cook time15 min

Low Sodium Classic Mint Chocolate Chip Ice Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the custard base

2 cups heavy cream
Organic Valley Heavy Whipping Cream Land O Lakes Heavy Whipping Cream - 1pt Lucerne Heavy Whipping Cream - 16 Fl. Oz. (packaging may vary)Lucerne Heavy Whipping Cream - 32 Fl. Oz. (packing may vary)Shamrock Farms Heavy Whipping Cream 1 Quart - 946 Ml
See all
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp peppermint extract

For the chocolate chips

4 oz bittersweet chocolate, finely chopped
1 tsp coconut oil

Instructions

1
Combine the heavy cream, whole milk, and half the sugar (6 tbsp) in a medium saucepan over medium heat, stirring occasionally, until the mixture steams and small bubbles form around the edges, about 5 minutes. Do not let it boil.
2
Whisk the egg yolks, remaining 6 tbsp sugar, and salt in a medium bowl until the mixture is pale and slightly thickened, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!