2012 0221 Coolhaus 44698 1

In Season at the Farmers Market: Dirty Mint Chip Ice Cream

Dirty Mint Chip Ice Cream

Recipe courtesy of Coolhaus

Dirty Mint Chip Ice Cream

Makes: 2 quarts


  • 0.3oz fresh mint leaves
  • 0.5T dark brown sugar
  • 0.25t salt
  • Ice cream base (see below)
  • .375 c chocolate chips

Puree mint leaves with a portion of the plain ice cream base recipe then add to the balance of the ice cream base along with the brown sugar and salt.

Process ice cream according to ice cream freezer manufacturers instructions.

When frozen stir in .375 c chocolate chips.

Plain base

Makes: 2 quarts

Active time: 10-15 minutes


  • 2 cups milk
  • 2 cups heavy cream
  • 8 large egg yolks Tip: Use the freshest eggs possible for best results.
  • 1 1⁄4 cups (10 ounces) white granulated sugar (divided into 5 ounce halves) Tip: use a 1-ounce jigger or shot glass to measure out sugar evenly.

In a 4 quart pot, combine milk, cream and half (5 ounces) of the sugar, then set on high heat.

While dairy is getting hot, beat yolks and the other half (5 ounces) of sugar with a whisk until a smooth, heavy, and pale yellow mix is established.

When dairy boils (after about 5 minutes), whisk, take pot off heat and gently pour half of the hot dairy over the eggs/sugar mix, whisking constantly until blended.

Return the pot to the heat and while whisking, stream the dairy/egg mix back into the pot, again whisking constantly.

Turn the heat to LOW and continue stirring until mix reaches 165 degrees on an instant-read thermometer and has just slightly thickened, coating the back of the spoon, with steam rising from the mixture, but NOT boiling (about 2 minutes).

Pour into a clean container (we like plastic or stainless steel pitchers with airtight lids, which make it easy for pouring into the ice cream maker later) and chill immediately to 32 degrees. Continue to chill in refrigerator for 12-24 hours. (The base is better the longer it is chilled).

Use base within 3-5 days.

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