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Chocolate Chip Peppermint Ice Cream

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“This is the basic Creme Glacee with added ingredients. I made this recipe up for a dinner party, and changed it mid stream. My grown son told me it had to be green, so instead of using peppermint extract, I used 3 ounces of Creme de Menthe. It did not freeze hard in the ice cream maker, but we wanted to try it, and the softness did not bother any of us. We all had seconds, some had thirds, and the small amount that was left, I put in the freezer. I suspect it will not last through tomorrow. It was excellent. The next time I make it, I will allow several hours for freezer time. This is not a fast recipe. Well! I have let enough time slip by to get to know my recipe better. The Creme de Menthe is what I now use each time. The ice cream gets hard enough to be nice, but never so hard I can't "dip" it. I had two bowls tonight!... I have to stop making this!”
1 quart

Ingredients Nutrition

  • 1 12 cups milk
  • 34 cup sugar
  • 18 teaspoon salt
  • 3 egg yolks, beaten
  • 1 teaspoon peppermint extract
  • 1 cup whipping cream
  • 1 cup half-and-half
  • 12 pieces hard candies (spearmint)
  • 12 cup chocolate chips, crushed


  1. Scald milk over low heat, but do not boil.
  2. Stir in sugar and salt until dissolved.
  3. Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
  4. Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
  5. Place double boiler together, and cook over hot water, until mixture is thick and smooth.
  6. Chill.
  7. Add peppermint extract, whipping cream, and half and half.
  8. Fold this mixture into the custard.
  9. Churn freeze, adding the peppermint pieces and chocolate.
  10. Serve or pack in tub and place in freezer.

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