Claire Saffitz Makes Homemade Mint Chip Ice Cream Pie

Ingredients

• 7 oz Chocolate Wafers (homemade or store‑bought chocolate wafer cookies, baked until crisp)
• 4 Tbsp Unsalted Butter (melted)
• 1 Egg Yolk (large, room temperature)
• 1 pinch Salt (for crust)
• 2 cup Heavy Cream (cold, divided 2 cups for custard, 1 cup for topping)
• 1 cup Whole Milk (cold)
• 0.75 cup Granulated Sugar (divided: 0.5 cup in dairy, 0.25 cup with yolks)
• 4 Peppermint Tea Bags (100% peppermint, dried leaves only)
• 6 Egg Yolks (large, at room temperature)
• 2 tsp Vanilla Extract (pure)
• 3 drops Green Food Coloring (gel or liquid, plus a tiny drop of blue to balance yellow)
• 4 oz Semisweet Chocolate (chopped for melting and drizzle)
• 1 cup Heavy Cream (for topping) (whipped to soft peaks, optional sweetener)
• 2 Additional Chocolate Wafers (crumbled for garnish)

Instructions

1. Crush Chocolate Wafers

   Place the 7 oz of chocolate wafers in a zip‑top bag. Seal and crush with a rolling pin until fine crumbs form.

   Time: PT5M

2. Melt Butter and Combine Crust

   Melt 4 Tbsp butter in the microwave (20‑second bursts). In a mixing bowl combine crushed wafers, melted butter, a pinch of salt, and 1 egg yolk. Mix until the crumbs are evenly moistened.

   Time: PT5M

3. Form and Bake Crust

   Press the crumb mixture into a 9‑inch pie plate, first forming a thick ring on the sides, then flattening the bottom. Use a 1‑cup measuring cup to compact the base. Bake at 350°F until firm and lightly browned, about 12 minutes.

   Time: PT12M

   Temperature: 350°F

4. Cool Crust

   Remove crust from oven and let cool on a wire rack until no longer hot, about 15 minutes. Then place the cooled crust in the freezer to chill.

   Time: PT15M

5. Steep Peppermint Tea

   In a saucepan combine 2 cups heavy cream, 1 cup milk, 0.5 cup sugar, and a pinch of salt. Heat over low until just simmering, then add 4 peppermint tea bags. Remove from heat and let steep for 10 minutes, squeezing bags to extract liquid.

   Time: PT10M

6. Temper Egg Yolks

   In a separate bowl whisk 6 egg yolks with the remaining 0.25 cup sugar until pale. Slowly stream about two‑thirds of the warm peppermint‑infused cream into the yolk mixture while whisking constantly. Then whisk the tempered yolk mixture back into the saucepan.

   Time: PT5M

7. Cook Custard

   Return the saucepan to medium‑low heat. Stir constantly and cook until the custard reaches 170‑175°F on an instant‑read thermometer, about 8 minutes. Remove from heat.

   Time: PT8M

8. Flavor and Color

   Stir in 2 tsp vanilla extract, 3 drops green food coloring, and a tiny drop of blue food coloring until evenly tinted. Taste and adjust mint intensity if needed.

   Time: PT2M

9. Strain and Chill Custard

   Pass the custard through a fine mesh strainer into a clean bowl to remove any curdled bits and tea particles. Stir until the mixture is completely cool, about 5 minutes.

   Time: PT5M

10. Churn Ice Cream

    Pour the chilled custard into the ice‑cream maker and churn according to the manufacturer’s instructions, roughly 20 minutes, until a soft‑serve consistency forms.

    Time: PT20M

11. Melt Chocolate for Drizzle

    While the ice cream churns, melt 4 oz semisweet chocolate in the microwave in 20‑second bursts, stirring between bursts until smooth.

    Time: PT5M

12. Incorporate Chocolate Drizzle

    When the ice cream is about 90 % done, slowly drizzle the melted chocolate into the churner while it continues to spin. The motion will pull chocolate into the ice cream, creating fine chocolate shards.

    Time: PT5M

13. Transfer Ice Cream to Crust

    Remove the chilled crust from the freezer. Spoon the churned ice cream into the crust, smoothing the top with a spatula. Cover with plastic wrap and freeze until solid, 1‑2 hours.

    Time: PT10M

14. Whip Cream Topping

    Whip 1 cup heavy cream to soft peaks (optional: add 1 Tbsp sugar). Spread or pipe over the frozen pie just before serving.

    Time: PT5M

15. Garnish and Serve

    Crumble the remaining chocolate wafers over the whipped cream. Slice with a sharp knife, wiping the blade between cuts. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g