July 29, 2011 | Desserts
I hope you’re enjoying the recipes for new ice cream flavors this summer as much as I’m enjoying eating the ice cream once I complete the post. I fear the scale and I’m not too happy about my waistline, but the ice cream flavors have been too good to pass up!
This flavor combo is a classic, but after perusing online recipes for mint chocolate chip ice cream and not finding any that actually use fresh mint, I felt I needed to honor that hearty herb that is growing like crazy in my alley. So I steeped the mint in the custard base for the ice cream, then strained it out and added just a tiny bit more peppermint extract to the mixture before processing the ice cream in my machine. This is what mint chocolate chip ice cream should taste like – a fresh minty taste, not an overwhelming extract flavor. Hope you enjoy it. Otherwise my weight gain will have been in vain!
| Mint Chocolate Chip Ice Cream |
Category: Dessert
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Serves: 12
Ingredients
- 2 cups whole milk
- 1 cup sugar
- 6 egg yolks
- 6 large stalks of fresh mint, roughly chopped
- 4 cups heavy cream
- 1/4 – 1/2 teaspoon peppermint extract
- 1 drop green food coloring, optional
- 1 cup chocolate chips
Instructions
- Combine milk, sugar and egg yolks in the top of a double boiler and whisk together over simmering water. Add chopped mint and continue to stir constantly until the mixture is thickened, about 5-10 minutes. Remove from heat and combine with heavy cream and refrigerate until completely cooled.
- Strain mixture and discard mint. Add extract and food coloring, if using, and stir together. Process in an ice cream machine according to the manufacturer’s directions. After removing the soft service ice cream from the machine, stir in the chocolate chips and freeze until firm.
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I tried making ice cream the other day but it was so hot in our house that the ice cream maker couldn’t keep up! It just semi-froze then melted again… fail!