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Mint Chip Ice Cream Recipe

Mint Chip Ice Cream Recipe photo by Taste of Home

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We have a milk cow, so homemade ice cream has become a regular treat for our family. This version is very creamy with a mild mint flavor that goes well with the mini chocolate chips. It was an instant hit with my husband and our two little girls. —Farrah McGuire Springdale, Washington

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Mint Chip Ice Cream Recipe

Prep: 15 min. + chilling Process: 20 min./batch + freezing

Yield: 12 Servings

15 20 35

Ingredients

1-3/4 cups milk
3/4 cup sugar
Pinch salt
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
4 drops green food coloring, optional
1/2 cup miniature semisweet chocolate chips

Directions

In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Nutritional Facts 1/2 cup equals 244 calories, 17 g fat (10 g saturated fat), 106 mg cholesterol, 59 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein.

Originally published as Mint Chip Ice Cream in Taste of Home June/July 2001, p27

Lighter Homemade Ice Cream

To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Mint Chip Ice Cream

Mint Chip Ice Cream

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Reviewed on Nov. 21, 2010 by Live2Cook

Good recipe. Not a custard base, so more ice-milk like than I prefer. Also, when freezing the chips tend to freeze in the same area making some mouthfuls very chippy.

Reviewed on Jun. 20, 2008 by fallriver

Nicely flavored and nice color too! I used Andes Mint chips (chopped) instead of the chocolate chips, and it was superb! Thanks for a great recipe! This one is a "keeper."