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Mint Chocolate Chip Ice Cream

by on September 6, 2010 in Desserts, Ice Cream September 6, 2010 DessertsIce Cream
See post on Lacey Baier of A Sweet Pea Chef’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Refreshing, creamy, homemade Mint Chocolate Chip Ice Cream with chunks of Andes mint chocolates.

Ingredients

  • 2 whole Large Eggs, Pasteurized For Safety
  • ¾ cups Sugar
  • 2 cups Whipping Cream
  • 1 cup Whole Milk
  • 2 teaspoons Pure Mint Extract
  • 4 ounces, weight Andes Mints (or Your Favorite Bittersweet Or Semi-sweet Chocolate), Chopped Into Uneven Pieces

Preparation

* Please note, if you have sensitivity to this, that this recipe contains raw eggs.

Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2 minutes. Whisk in sugar, just a little at a time, until all the sugar is added. Once all sugar is added, whisk for about 1 minute longer.

Add the cream, milk and mint extract and stir to blend. Just stir and do not to whisk at this time, as that will create bubbles and the resulting ice cream will not be as rich or dense.

Transfer mixture to ice cream maker. Prepare your ice cream according to your ice cream maker’s instructions.

Add chopped pieces of chocolate during last five minutes of mixing. Freeze for at least 3-4 hours prior to serving.

Enjoy!

2 Comments

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Lacey Baier of A Sweet Pea Chef on 9.19.2010

Thanks for the reviews…I’m sorry it took so long for your ice cream to freeze. I have never had that problem with it. I usually let it set in the freezer for about 3-4 hours, but I agree that overnight is best.

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TheDishyLife on 9.10.2010

This looks amazing and simple. I am off to get the ingredients right now!

2 Reviews

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TheDishyLife on 9.14.2010

Great ice cream & simple recipe. I agree with hellocupcake that it did need freezing overnight to become ‘solid’

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hellocupcake on 9.13.2010

This ice cream is close-to-heavenliness. The flavor is amazing, and it is nice and creamy. The only reason why it is short of five stars is because when we took it out, it was pretty liquidy. We mixed it for the full 25 minutes, and yet it was still soggy. If you do make this ice cream, I would recommend freezing it overnight. However, if you do have a chance to make this ice cream, take it. You will not be dissapointed. :)

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