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Mint Chip Ice Cream
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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
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
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Printed from tasteofhome.com Jul 4, 2008Copyright Reiman Media Group, Inc © 2008 |