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Chocolate Thin Mint Ice Cream

Servings 1 Quart


  • 6 egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cocoa powder
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 28 Thin Mints/Grasshopper cookies, divided
  • 5 ounces semi-sweet chocolate chips (about 2/3 cup)
  • 1/2 teaspoon kosher salt


  • In a medium saucepan off heat, whisk together egg yolks and sugar until light in color and slightly thickened, 3 to 5 minutes. Whisk in cocoa powder until no lumps remain. Slowly add whole milk and heavy cream, whisking constantly. Finely chop 10 Thin Mints (crumbs should be no larger than a pea) and stir into dairy.
  • Put saucepan on medium-low heat and cook, whisking frequently, until custard reaches 180°F on an instant read thermometer (happens right before it boils; it will thicken suddenly.) Remove custard from heat and stir in chocolate chips, then salt to taste.
  • When chocolate is fully melted and incorporated, transfer into an airtight container and chill overnight in the refrigerator.
  • The next day, churn in an ice cream maker according to manufacturer's instructions. Roughly chop the 18 remaining Thin Mints; chunks should range from pea to nickle-sized. In the last minute of churn, add chopped Thin Mints. Return ice cream to container and chill in freezer for at least two hours before serving.


*You may substitute 3 cups of half and half in place of the whole milk and heavy cream.
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