Mint Chocolate Chip Ice Cream with Fresh Eggs

June 23, 2014

What better use for your fresh eggs this summer than in homemade ice cream? I love this recipe because it not only uses eggs, but also fresh mint leaves - and we have an abundance of both this time of year. 

The cool, crisp flavor of fresh mint mingles with dark chocolate in this rich, velvety, creamy ice cream. I used duck eggs, although chicken eggs work just fine too!

I like to use vanilla bean paste or real vanilla beans, but if you don't have any, you can use an equal amount of vanilla extract (although then you won't get those great flecks of vanilla in your ice cream!)

There is nothing like ice cream on a hot summer evening and when it's homemade, it's even better!

Mint Chocolate Chip Ice Cream


4 cups milk (whole or 2% is okay)
2 cups heavy cream
50 Fresh mint leaves, bruised a bit
1 1/2 cups sugar
1 teaspoon salt
4 egg yolks (I used 4 duck egg yolks, you can sub in 4-5 chicken egg yolks instead)
2 teaspoons vanilla bean paste or four vanilla beans. scraped
1/2 cup chopped dark chocolate


Simmer the milk, cream and mint leaves in a saucepan over medium-high heat just until bubbles form around the edges.

Remove from heat, cover and let steep for ten minutes, then strain through a mesh colander and return liquid to pan.

Meanwhile, whisk the sugar, salt and egg yolks in a medium bowl.

Slowly add some of the warm milk mixture to the egg mixture, whisking to combine, then pour the egg mixture into the saucepan with the remaining milk mixture and cook for two minutes over medium-low heat, whisking constantly.

Remove from heat, whisk in vanilla bean paste, and pour the mixture into a bowl. Refrigerate until completely cooled. Once cool, pour into your ice cream maker and follow the manufacturer's instructions.

(I have the Cuisinart ICEk-30BC ice cream maker and really like it. It is easy to use, easy to clean and does a great job of making good-quality ice cream quickly. 

I churned the mixture for 25 minutes, adding the chopped chocolate during the last five minutes, then scraped the ice cream into a glass bowl and put it in the freezer for about two hours to firm up.)

-Steep fresh mint leaves in simmering milk and cream-
-Whisk together sugar and egg yolks-
-Strain mint leaves, then combine yolk mixture with milk mixture and cook a bit longer-
-Process in ice cream maker then transfer to freezer-safe container-
-Freeze until firm, then enjoy!-

My recipe was adapted from the recipe found in Bonnie Plants' A Taste of Summer in conjunction with P. Allen Smith.

©2014 by Fresh Eggs Daily, Inc. All rights reserved.


  1. I also really like the book The Perfect Scoop, by David Leibowitz. There is a salted-caramel recipe in there that'll make your toes curl. Also, it uses 5 or 6 yolks, so it's pretty well suited for the chicken-keeping lifestyle!

    1. Oh I think I have that on my amazon wish list! I'll order it! Thank you for the recommendation!

  2. I just made this today, with our own mint and eggs of course. Steeped vanilla bean in with the milk as I didn't have paste. Very yummy! A new family favorite! (I'll have to look into the David Leibowitz book too! I've read other things by him.)

  3. I just bought his book...I need to try that recipe!


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