Mint Chocolate Chip Ice Cream (Philadelphia Style)


Courtesy of Jessica Maher
Photography by Carole Topalian


Mint Chocolate Chip Ice Cream (Philadelphia Style)


For 1 Batch(es)


  • 2 cups heavy cream
  • 1 cups whole milk
  • 6 ounces sugar
  • 6 sprigs mint (peppermint or spearmint depending on preference)
  • 2 ounces bittersweet chocolate, finely chopped (or use chocolate chips if being prepared by a child)

Mint Chocolate Chip Ice Cream (Philadelphia Style) Directions

  1. Wash mint well, then separate leaves from stems.
  2. Combine milk and cream with mint leaves in nonreactive container and steep in refrigerator overnight.
  3. Next day, strain milk through fine sieve, then combine about a cup of the dairy with all of the sugar in saucepan; reserve rest of dairy in refrigerator.
  4. Bring sugar and dairy to a simmer, just long enough to dissolve the sugar, then remove from heat and whisk into the reserved, cold dairy.
  5. Allow mixture to cool completely, either in refrigerator or in ice bath (fill the sink or a large bowl with ice cubes), then spin in ice-cream machine according to manufacturer’s instructions.
  6. While ice cream is spinning, place chopped chocolate in nonreactive boil over a pot of simmering water until just melted.
  7. When ice cream is just about finished spinning, drizzle in chocolate in a stream to create “chips.”
  8. Once all chocolate is incorporated, stop machine and put into a cold container and directly into the freezer. Ice cream can either be eaten immediately (most delicious), or can be frozen and stored up to one week.....ice cream is best when eaten within a few days of preparation.

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