Wednesday, March 19, 2008

Mint Chocolate Chip Ice Cream

I left out the chocolate chips since I'm not a big fan of them in ice cream. I think next time I might add crushed up oreos though. It is super yummy just by itself. I like that it doesn't have raw eggs in it. Also, out of every ice cream recipe I've tried, this one freezes the best. Even after two days, it still scoops up so effortlessly. Easier than storebought even! I will use this as my base from now on and try other flavors.


2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips


1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

No comments: