Red Meat Allergy Friendly Classic Mint Chocolate Chip Ice Cream
Total time9 hr 5 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
6 servings
For the custard base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- ¼ tsp fine salt
- 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.
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