Homemade Thin Mint Cookie Ice Cream Recipe
A creamy custard vanilla mint base with chunks of crunchy girl scout thin mint cookies throughout
Equipment
- 1 Ice Cream Maker
Ingredients
- 4 large egg yolks
- 3/4 cup sugar
- 1 1/2 cups whole milk
- 1/2 tsp salt
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 1/2 tsp peppermint or mint extract*
- 1 1/2 sleeves thin mint cookies
Instructions
- Chill your ice cream bowl in the freezer for at least 24 hours
- Whisk the egg yolks and sugar until they're a pale yellow color
- Add the milk and salt to a medium saucepan over medium heat. Bring the milk to a simmer and remove from heat
- Add about 1/2 cup of the hot milk to the egg yolk mixture and whisk continuously until combined
- Add the tempered egg mixture back into the saucepan on low heat and stir constantly for a few minutes until the mixture coats the back of a spoon
- Place a strainer over a large bowl and pour the mixture through the strainer to avoid having scrambled eggs in your ice cream
- Stir the heavy cream, vanilla extract, and peppermint (or mint) extract into the strained ice cream mixture
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or overnight
- After the ice cream has chilled, churn in your ice cream machine
- Once the ice cream starts to thicken (about 20 minutes) slowly add in your chopped thin mints
- Churn for an additional 5 minutes
- Add the ice cream to an airtight container and freeze for a least a few hours for a firmer texture
Notes
* you can use either peppermint or mint extract depending on which flavor you like better!