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Mint Chip Ice Cream Recipe

Mint Chip Ice Cream Recipe

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 YIELD: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

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.

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.

Wine Pairings

Sweet White Wine

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