Pioneer Woman Mint Chip Ice Cream

A rich egg custard base, fresh mint leaves, and finely chopped dark chocolate make this the kind of mint chip ice cream you won’t find in any store freezer. The custard cooks low and slow in a double boiler, chills for 4 hours, then gets churned until thick and creamy. It makes about 1 quart and takes around 5 and a half hours including chill time.

The custard gets cooked in a double boiler instead of directly on the stove, which keeps the heat gentle so the egg yolks thicken without scrambling. Tempering is the critical step: half the hot cream goes into the yolks slowly while you whisk nonstop, then everything goes back into the pot together. That 20 to 30 minutes of stirring is what gives the base its thick, velvety body before it ever hits the ice cream maker.

Fresh mint leaves steep right in the cream as it heats, which gives a cleaner, more natural flavor than extract. The chocolate chips get chopped fine and added in the last 5 minutes of churning so they break into small shards instead of big frozen chunks. Maple syrup is used instead of granulated sugar, which keeps the base smoother and adds a subtle warmth that pairs really well with the mint.

Pioneer Woman Mint Chip Ice Cream

Author: Hamdi Saidani

Difficulty:BeginnerPrep time:5 hours Cook time: 30 minutesRest time: minutesTotal time:5 hours 30 minutesServings:6 servings Best Season:Summer

Description

This Pioneer Woman mint chip ice cream is a rich egg custard base with fresh mint and dark chocolate chips churned into a creamy frozen treat.

Ingredients

• 2 cups heavy cream
  
• 1 cup whole milk
  
• 1 cup fresh mint leaves, or 1½ teaspoons natural mint flavor
  
• ⅓ cup pure maple syrup
  
• 1 pinch salt
  
• 8 large egg yolks
  
• ⅔ cup 60% cacao chocolate chips, finely chopped

Instructions

1. Place the cream, milk, fresh mint leaves (skip if using mint flavor), maple syrup, and salt in the top of a double boiler or a heatproof bowl set over a pot of simmering water.
   
2. Place the egg yolks in a separate heatproof bowl and whisk. Set aside.
   
3. Once the cream mixture is very hot, slowly ladle about half of it into the egg yolks, whisking constantly to temper them.
   
4. Pour everything back into the double boiler. Cook the custard, stirring frequently, until it thickens and coats the back of a wooden spoon, about 20 to 30 minutes.
   
5. Remove from the heat. If using mint flavor instead of fresh leaves, stir it in now. If using fresh mint, strain the leaves out.
   
6. Let the custard cool to room temperature, then cover and refrigerate until very cold, about 4 hours.
   Churn the custard in your ice cream maker according to the manufacturer’s directions.
   
7. About 5 minutes before the ice cream is done churning, add the finely chopped chocolate chips.
   
8. Scoop into a freezer-safe container and freeze until firm, or eat it straight from the machine for a soft-serve consistency.

FAQs

What other frozen desserts go well alongside mint chip ice cream?

A 4-ingredient ice cream cake is an easy way to turn this into a layered dessert without much extra work. Chocolate Chip Cookies icebox cake is another good option if you want something no-churn sitting next to it on the table. Both can be prepped the day before so you’re not juggling two recipes at once.

Do I really need a double boiler or can I just use a regular pot?

A regular pot works, but you have to keep the heat very low and stir constantly. The double boiler gives you a buffer so the eggs don’t scramble from direct heat. If you go the regular pot route, pull it off the burner the second the custard coats the back of a spoon. One extra minute and you’ll have sweet scrambled eggs.

Can I skip the egg yolks and still get a creamy result?

You can, but the texture won’t be the same. The egg yolks are what make this a true custard-style ice cream with that dense, smooth body. Without them you’ll get something closer to a Philadelphia-style ice cream, which is lighter and icier. It still tastes good, just different.

Why maple syrup instead of regular sugar?

Maple syrup dissolves completely into the liquid base without any graininess, and it adds a subtle Caramel warmth behind the mint. Granulated sugar works if that’s what you have, but you’ll need to stir it into the hot cream until it fully dissolves before tempering the eggs.

How long does homemade ice cream last in the freezer?

About 2 weeks before the texture starts to go downhill. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. That keeps ice crystals from forming on top. After 2 weeks it’s still safe to eat but it gets harder and icier with each day.