Cool peppermint custard, churned to a soft-serve swirl and studded with shards of bittersweet chocolate that shatter with every scoop — this is the real deal when it comes to homemade mint chip. Egg yolks give the base that signature silky, dense texture, tempered slowly and cooked just until it coats the back of a spoon for a truly custard-style scoop. The chocolate shards get their crackly snap from being drizzled straight into the churning ice cream, so every bite has that satisfying contrast of cool cream and crisp chocolate. A touch of peppermint extract keeps the mint flavor clean and bright rather than artificial-tasting. It's an easy make-ahead treat, and it's a solid pick for a lactose free freezer stash.
About FigFig 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 →6 servings
Thai Kitchen Coconut Cream Unsweetened
O Organics Coconut Cream - 13.5 FZ
Grace Coconut Cream - 6 Oz
Savoy Coconut Cream
Kara UHT Coconut Cream
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)