Mint Chocolate Chip Ice Cream
This mint chocolate chip ice cream recipe is made like a curd and is sweetened with honey only, making it a wonderful Paleo, Keto, and GAPS ice cream option!
Servings 1 Pint
Ingredients
- 5 tbsp butter at room temperature
- 1/4 cup honey
- 4 large egg yolks
- 1/8 tsp sea salt
- 1/2 cup milk** (we use raw milk)
- 8 drops food grade peppermint essential oil (or 1/2 tsp peppermint extract)
- 2 tbsp chopped chocolate (we use this honey sweetened chocolate)
- 10-15 drops all natural green food coloring (optional)
Instructions
- Cream the butter in the bowl of an electric mixer. Add the honey and beat until fluffy and light.
- Add the yolks one at a time, beating well to incorporate after each addition.
- Sprinkle in the salt; then reduce the speed to low and gradually add the milk so as not to splash. Mix until well combined, but don't worry if the mixture looks curdled at this stage.
- When everything is mixed, place over a double boiler. Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes.
- Cover and chill in the refrigerator until firm, at least 1 hour. Keep in mind that the curd will thicken as it cools.
- Once mixture cools, mix in food coloring and peppermint oil. Doing it before hand will dull the color and make the peppermint bitter. Then, place into an electric ice cream maker and process according to directions.
- In the last 5 minutes of the ice cream maker process, add chopped chocolate pieces.
- Scoop mixture into a freezer safe container and store in freezer for up to 6 months. Or serve right away.
Notes
**Any non-dairy milk can be used instead.