Mint Chip Ice Cream Recipe
Mint Chip Ice Cream Recipe photo by Taste of Home

Mint Chip Ice Cream Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Mint Chip Ice Cream in Taste of Home June/July 2001, p27

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.

This recipe pairs well with a sweet white wine.

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Reviews for Mint Chip Ice Cream

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 30, 2014

My daughter and I made this yesterday . She is not a mint fan so we omitted the mint flavouring and food colouring to make plain chocolate chip ice cream. It turned out fantastic and everyone really enjoyed it!

MY REVIEW
Reviewed Nov. 21, 2010

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.

MY REVIEW
Reviewed Jun. 20, 2008

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."

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