You will need an ice cream maker for this recipe and most of them require the bowl to be frozen for 24-48 hours before churning, so plan ahead! This is a creamy, sweet, minty treat that everyone in my family loves.
Mint Chocolate Chip Ice Cream
Adapted from The Floral Apron’s French vanilla ice cream
Makes around 2.5 pints
Ingredients:
1.5 c heavy cream
1.5 c whole milk
1 c granulated sugar (divided)
Pinch salt
4 egg yolks
1-1.5 tsp peppermint extract
One drop green food coloring, optional
.5 c semisweet chips
Instructions:
- In a pot over medium heat, add the milk, heavy cream, half of the sugar (1/2 cup) and a pinch of salt. Cook for 8-10 minutes until steaming. Do not boil.
- While the cream is heating, in a medium bowl whisk egg yolks and remaining 1/2 cup sugar for 2-4 minutes until they are pale and doubled in size and form ribbons that you can see on the surface for a few seconds.
- Temper the eggs by slowly drizzling in the hot cream mixture while whisking the eggs. (I usually end up adding about a cup of the cream mixture before moving on). Add egg mixture back to the pot with the remaining cream mixture. Cook over medium heat for 5-10 minutes until it coats the back of a spoon. Turn off the heat and add in the extract and food coloring, if using. Pour ice cream base into a heat proof bowl and cover with plastic wrap. Refrigerate 4 hours.
- Pour chilled mixture into your assembled ice cream maker (my ice cream maker bowl needs to be in the freezer for 24-48 hours prior to churning so plan ahead). Churn for 20-30 minutes. Add chocolate chips in last 5 minutes. Eat right away for a softer texture or freeze for a firmer ice cream
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