Mint Chip Ice Cream
Total TimePrep: 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 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.
Nutrition Facts1/2 cup: 244 calories, 17g fat (10g saturated fat), 106mg cholesterol, 59mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 4g protein.
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!
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.
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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