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Mint Chip Ice Cream Exps Ft21 15301 F 0407 1 2

Mint Chocolate Chip Ice Cream

TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing YIELD: 1-1/2 quarts.
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. —Farrah McGuire, Springdale, Washington

Ingredients

  • 1-3/4 cups whole milk
  • 3/4 cup sugar
  • Pinch salt
  • 3 large eggs, room temperature, 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 coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. 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.

Nutrition Facts

1/2 cup: 243 calories, 17g fat (10g saturated fat), 90mg cholesterol, 56mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 4g protein.

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