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Mint Chip Ice Cream

 Mint Chip Ice Cream
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,
12 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 1-3/4 cups milk
  • 3/4 cup sugar
  • Pinch salt
  • 3 eggs, lightly beaten
  • 1-3/4 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure 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 before serving.

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Mint Chip Ice Cream (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.