My ice cream tastes overwhelmingly strong, like toothpaste. What went wrong?

You likely used too much peppermint oil. Peppermint oil is incredibly potent, and it's always best to start with a smaller amount, as you can always add more. If using peppermint extract instead of oil, you will need to use significantly more to achieve the same flavor level.

Why did my custard base curdle or seem scrambled?

This happens when the egg yolks are heated too quickly. The keys to preventing this are to temper the eggs by adding the hot cream very slowly while whisking constantly, and to cook the final custard over gentle, low heat, stirring continuously.

Can I make this Mint Chip Ice Cream without an ice cream maker?

A custard-based ice cream like this achieves its best texture through churning. A no-churn method will result in a much denser and icier product. If you wish to try, you would pour the chilled base into a shallow pan and freeze, stirring and scraping with a fork every 30-45 minutes for 3-4 hours.

Mint Chip Ice Cream: The #1 Ultimate From-Scratch Recipe

The Ultimate From-Scratch Mint Chip Ice Cream

A classic, from-scratch recipe for a rich and creamy custard-style mint chip ice cream. The process involves creating a cooked custard base by heating half-and-half and cream, then tempering the warm liquid into a mixture of egg yolks and sugar. The base is infused with peppermint oil, chilled thoroughly, and then churned with coarsely chopped chocolate-mint candies.

Author: Evelyn
Prep Time: 4 hours 50 minutes (includes chilling time)
Cook Time: 15 minutes
Total Time: 8 hours 35 minutes (includes churning and final freezing)
Yield: Approximately 1.5 quarts
Category: Dessert
Method: Making Custard, Churning, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 teaspoon peppermint oil
3 ounces chocolate-mint candies, coarsely chopped

Instructions

In a medium saucepan over medium heat, combine the half-and-half and heavy cream. Heat the mixture until it just comes to a simmer, stirring occasionally, then remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk until combined.
Temper the egg mixture by slowly whisking in about one-third of the hot cream mixture in a thin, steady stream.
Pour the tempered egg mixture back into the saucepan with the rest of the cream.
Place the saucepan over low heat and cook, stirring frequently with a spoon, until the mixture thickens enough to coat the back of the spoon and a thermometer reads 170 to 175 degrees F.
Pour the custard into a container and let it sit at room temperature for 30 minutes.
Stir in the peppermint oil. Cover the container and refrigerate for 4 to 8 hours, or until the temperature of the base is 40 degrees F or below.
Pour the chilled base into an ice cream maker. Add the chopped chocolate-mint candies and process according to the manufacturer’s directions, typically for 25 to 35 minutes.
Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for another 3 to 4 hours to harden completely.

Notes

An ice cream maker is required for this recipe.
A food thermometer is recommended to ensure the custard reaches the correct temperature (170-175°F) for proper thickness and safety.
Thoroughly chilling the custard base before churning is a crucial step for achieving a creamy texture.

Find it online: https://cookupjoy.com/mint-chip-ice-cream/