Thanis Lim

All Rounder Chef and Food Journalist

The ultimate peppermint and chocolate chip ice cream (French Style)

My friend, Sin Yeen, always ask me for peppermint recipes and what better to showcase the flavours of peppermint that a peppermint and chocolate chip ice cream! This recipe is actually from an episode of "Good Eats", by Alton Brown. This recipe uses a LOT of eggs and requires a lot of steps and patience but you will be rewarded with probably the best ice cream you'll ever tasted! It involves first making a custard and then adding the flavours, then chilling it and then use an ice cream machine to churn it. Now lo and behold!

The ultimate peppermint and chocolate chip ice cream (French Style)


3 cups half-and-half (Basically half cream and half milk)
1 cup heavy cream
8 large egg yolks
255 grams sugar
1 teaspoon peppermint oil
85 grams chocolate-mint candies, coarsely chopped


Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. Make sure you don't overboil - as soon as it starts to simmer - remove from heat!

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. You must be very patient here and whisk till you can see strands.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Very important step and go slowly. This is to prevent your eggs from becoming scrambled eggs! Stir and add slowly using a small ladle and a whisk.

Pour in the remainder and return the entire mixture to the saucepan and place over low heat.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Make sure you check the temperature - don't skip this step.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes.

Add the peppermint oil and stir to combine. You don't add it when it's hot because the oil will evaporate and then the flavour wouldn't be as good.

Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.

Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions.

This should take approximately 25 to 35 minutes.

Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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