Mint Chocolate Chip Ice Cream

This is a pretty standard recipe for this type of ice cream.

Mint Chocolate Chip Ice Cream

10 ounces miniature semisweet chocolate chips
2 2/3 cups sugar
4 eggs
2 teaspoons peppermint extract or creme de menthe flavoring
2 tablespoons vanilla extract
7 cups whole milk
2 cups whipping cream - 36%-40% fat content
8 ounces crushed peppermint candy (optional)
  1. Make a paste out of the sugar and eggs
  2. Mix in the cream and milk
  3. On medium-low heat, stirring constantly, heat up the mixture until it reaches 110 F
  4. Refrigerate until cool
  5. Mix in the remaining ingredients
  6. Place the mixture in the churner container until it stops
  7. Either seal up the churner container or transfer the mixture into a proper container and place it in the freezer for at least a few hours

This will make about 1 gallon so adjust as needed to fit your churner.

You can also buy a block of chocolate and shave it, but I am too lazy for such things.

The chocolate chips measure out to about 2 cups.

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