Mint Chip Ice Cream

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Churn Baby Churn, 2

Rated: 4 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
10 min
Level:
Intermediate
Yield:
1 1/2 quarts

Times:

Prep: 8 min
Inactive Prep: 8 hr 0 min
Cook: 10 min
Total:: 8 hr 18 min

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Ingredients

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 teaspoon peppermint oil
3 ounces chocolate-mint candies, coarsely chopped

Directions

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.

Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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Comments & Reviews

recipe Mint Chip Ice Cream
Stephanie Angier, NC 09-19-2009
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This must be heaven....
Rated: 5 stars out of 5

OMG, this is by far the best ice cream I've ever eaten. I made it a second time with chocolate ice cream. I will never buy... store bought again. Thank you Alton!Read more
recipe Mint Chip Ice Cream
Peg Palmyran, NJ 08-24-2009
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The best mint ice cream ever!!!
Rated: 5 stars out of 5

Alton Brown, you rock!!! This recipe was soooo delicious! I followed one of the other reviewers suggestion to strain the... mixture and add the green food coloring before putting it in the machine and it came out fantastically! I used the oil and I thought it was fabulously minty!! It's definitely not for the non-mint obsessed. I used junior mints for the candies and they were so good in it. My family loves it and I will definitely make this again!!!Read more
recipe Mint Chip Ice Cream
karen chesapeake, VA 07-17-2009
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disappointed in the texture and flavor
Rated: 2 stars out of 5

I followed the recipe with one exception; I used extract instead of the oil. Flavor was lacking. My greatest disappointment... was with the texture. I should have used more cream and less half and half. It was not as creamy as I had hoped. The consistency was more like a low fat store brand. If I use this recipe again, I will use more cream and add more peppermint. My husband said that it was not worth the effort and I have to agree.Read more
recipe Mint Chip Ice Cream
cory fort polk, LA 06-17-2009
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delicious
Rated: 5 stars out of 5

great ice cream, my supermarket didnt have the oil either so i used 1.5 tsp of the 89% alcohol extract which tastes just fine... but the alcohol dosent allw the ice cream to harden a whole lot it gets just a little harder than soft serve even after a night in the freezerRead more
recipe Mint Chip Ice Cream
Christie Sherwood, AR 06-13-2009
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Heck yeah it's good eats!
Rated: 5 stars out of 5

We just had this ice cream tonight after dinner, and it was AH-MAH-ZING! It was a little more work on the front end than... other ice creams I've made, but the final product is far superior. If you can, watch the episode for tips on keeping the ice crystals small, making the smooth texture. Tastes JUST like Haagen Dazs!!! As for the oil issue folks are having.....my supermarket didn't have the oil, so I used the extract, in fact a little more than the recipe called for (about 1 1/2 tsp), and it was perfect. My daughter and I decided it needed to be green, so we added some coloring before pouring into the machine. Also, it is a GREAT idea to strain the mixture at some point after cooking to get out any cooked egg bits. See photo of final product at: http://www.facebook.com/photo.php?pid=2001480&id=674236294&ref=mfRead more
recipe Mint Chip Ice Cream
tonya tampa, FL 03-18-2009
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Super easy recipe and ohhh so good ice cream!
Rated: 5 stars out of 5

This recipe is super-easy and very tasty; I can't stop eating it. Pay no mind to the bad reviews, they probably can't follow... simple directions or have no taste buds. I will make this again soon. Thank you Alton!Read more