Mint Chocolate Chip Ice Cream (Print Version)
# Ingredients:
01 -
1½ cups heavy whipping cream
02 -
1½ cups whole milk
03 -
¾ to 1 cup granulated sugar, adjusted to taste
04 -
4 egg yolks
05 -
1 tablespoon vanilla extract
06 -
1 teaspoon pure mint extract
07 -
Green food coloring, optional
08 -
100 grams finely chopped dark chocolate or mini chocolate chips
# Instructions:
01 -
Place the ice cream maker bowl in the freezer and allow it to freeze according to the manufacturer’s instructions before beginning.
02 -
In a large saucepan, whisk together the heavy whipping cream, whole milk, granulated sugar, and egg yolks until completely smooth.
03 -
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, but do not let it boil.
04 -
Remove the custard from heat, then stir in the vanilla extract, mint extract, and an optional few drops of green food coloring for color.
05 -
Pour the mixture into a large glass bowl or measuring cup. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until thoroughly chilled.
06 -
Transfer the cold custard to the prepared ice cream maker and churn for about 20 minutes, or until the texture resembles soft serve.
07 -
Add the chopped dark chocolate or mini chocolate chips during the last 5 minutes of churning, or fold them in just after churning for even distribution.
08 -
Transfer the churned ice cream to a glass loaf pan or baking dish, spreading evenly. Cover and freeze until firm, about 4 to 6 hours.
09 -
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping for easier serving. Store covered in the freezer for up to three months.
# Notes:
01 -
For a richer flavor, substitute 2 cups of cream for the milk if desired.