Mint Chip Ice Cream Recipe

4.5 3 4
Mint Chip Ice Cream Recipe
Mint Chip Ice Cream Recipe photo by Taste of Home
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Mint Chip Ice Cream Recipe

Read Reviews
4.5 3 4
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
MAKES:
12 servings
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

Ingredients

  • 3 eggs, lightly beaten
  • 1-3/4 cups milk
  • 3/4 cup sugar
  • Pinch salt
  • 1-3/4 cups 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

In a saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Cool to room temperature. Stir in cream, vanilla, peppermint extract and food coloring if desired. Refrigerate for 2 hours.
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. 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: 244 calories, 17g fat (10g saturated fat), 106mg cholesterol, 59mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 4g protein.

  • 3 eggs, lightly beaten
  • 1-3/4 cups milk
  • 3/4 cup sugar
  • Pinch salt
  • 1-3/4 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 1/2 cup miniature semisweet chocolate chips
  1. In a saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Cool to room temperature. Stir in cream, vanilla, peppermint extract and food coloring if desired. Refrigerate for 2 hours.
  2. 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. Yield: 1-1/2 quarts.
Originally published as Mint Chip Ice Cream in Taste of Home June/July 2001, p27

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Reviews forMint Chip Ice Cream

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MY REVIEW
mom2lauren User ID: 7407229 36794
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
Live2Cook User ID: 1011121 79533
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
fallriver User ID: 446261 48382
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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