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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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We have a milk cow, so homemade ice cream has become a regular treat for our family. This version is very creamy with a mild mint flavor that goes well with the mini chocolate chips. It was an instant hit with my husband and our two little girls. Farrah McGuire Springdale, Washington Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 1-1/2 quarts.
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