Mint Chocolate Chip Ice Cream

This Peppermint Chocolate Chip Ice Cream is really easy to make with or without an ice cream maker.

It is exactly a week after Dragon Boat Festival in Taiwan and the temperatures are soaring. It is hot and humid and people are turning their air conditioners to freezing cold wherever you go. As I type here, my fan is at full blast and I can hear the excited shouts and laughter of the children at the swimming pool. Yes, it is summer vacation at last! Two glorious months of relaxing around the pool, drinking ginger beer and eating ice cream! 

Peppermint Chocolate Chip Ice Cream
Makes about a litre


  • 7 egg yolks
  • ¾ cup sugar
  • 2 cups full cream milk
  • 1 cup whipping cream
  • ¾ tsp peppermint essence
  • ¼ tsp salt
  • A few drops of green food colouring (optional)
  • ¾ cup mini chocolate chips

  1. In a large bowl, whisk together the egg yolks and sugar with an electric beater until pale and creamy and all the sugar has been dissolved.
  2. Bring the cream and milk to a gentle simmer in a saucepan, over low heat. DO NOT allow it to boil!
  3. Whisk about 1 cup of the milk mixture into the eggs until smooth. Now pour the eggs into the milk mixture and stir while cooking over low heat until it thickens and covers the back of a wooden spoon.
  4. Strain the mixture through a fine sieve into a large bowl. Cover with plastic wrap, making sure the plastic touches the surface of the custard. This will prevent a skin from forming. Chill for at least 4 hours in the refrigerator (or overnight).
  5. Place your ice cream maker's container in the freezer overnight.
  6. Remove the custard from the refrigerator, remove the plastic wrap and whisk in the salt, peppermint essence and food colouring, if using. Pour the mixture into your ice cream maker and let it churn away until almost set. Mine takes about 30 minutes.
  7. Add the chocolate chips and continue to churn for another 5 minutes or until the chocolate chips are mixed in well. Turn off the ice cream maker and transfer the ice cream to an airtight container. Return the ice cream to the freezer and allow to set completely for another 2 hours or so, before serving. The ice cream will last for up to a month in an airtight container in your freezer.


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