Top layers of mint chocolate chip ice cream and devil's food chocolate cake with a rich chocolate ganache and chopped crème de menthe chocolate … I used peppermint oil, because I couldn't find any peppermint extract in my area. 439 calories; protein 4.1g 8% DV; carbohydrates 43.2g 14% DV; fat 29.7g 46% DV; cholesterol 86.4mg 29% DV; sodium 195.4mg 8% DV. Add 2 teaspoons of peppermint extract in with the chilled custard mixture in step 6. And you’re going to pour that goodness allllll over the crumbs. Hello! I’m on my second batch now. The institutions we’re super hard to I understand but I kind of just winged it and it was so good I definitely recommend and I’m going to make this so many more times. I have made this recipe probably 5 times now over two years. It’s sweetened with sugar and flavored with mint extract and vanilla extract, then studded with chocolate … Elise is a graduate of Stanford University, and lives in Sacramento, California. Read more about our affiliate linking policy, 3 cups of fresh spearmint leaves (not stems), rinsed, drained, packed, 2 cups heavy cream (divided, 1 cup and 1 cup), 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used. Since you probably want to start enjoying your homemade mint chip ice cream as soon as possible, let’s get right into it! Mini chocolate chips were waxy, hard and gritty. This is a KEEPER recipe. A heads up for those who want to make this more calorie friendly by using reduced fat milk or cream--if you use lower fat dairy products you will definitely compromise both mouth feel and richness. My first attempt at making it didn't turn out so well. Add coconut cream, peppermint extract, green food coloring and bananas; process until smooth, about 2 minutes, scraping down the sides … I noticed that you said to use fresh spearmint leaves, or peppermint extract if you don’t have fresh mint. Would you mind explaining to me what that will do to the texture and flavor? Scrape the warmed egg yolks back into the saucepan. Info. Won't do that again. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until … Turn ice cream maker on and pour mixture in and let church for about 25 min. As for the amount? That being said, it’s delicious and even my very hard to please teenage son liked it. Please review the Comment Policy. Elise is dedicated to helping home cooks be successful in the kitchen. I put regular choc. If we’re out of ice cream at my house and don’t have the ingredients to try something new – this is always the recipe we fall back on. You only need 5 ingredients to make this keto mint chocolate chip ice cream: heavy whipping cream, butter, granular/liquid/powdered sweetener, peppermint extract, and stevia-sweetened chocolate. 2.Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 2 Chill remaining cream in an ice bath: While the mint is infusing in step 1, prepare the remaining cream over an ice bath. Nothing says summer in the South like a bowl full of homemade ice cream. I should add that my husband is a chocolate chip freak and will eat just about anything with chips on or in it. All photos and content are copyright protected. Preparation. of the oil, which was much too much. As you are mixing, add the green food coloring to create the ice cream’s green color. ½ gallon mint-chocolate chip ice cream, softened 1 (8-ounce) container frozen whipped topping, thawed 2 to 3 tablespoons green crème de menthe (optional) Sorry, our subscription service is unavailable. The semi-sweet chocolate chips I used were finely chopped. In large bowl, whisk together egg yolks and 1/2 cup sugar. Will definitely make this again! This ice cream is made with a traditional custard base using heavy cream, whole milk, and egg yolks. In a medium mixing bowl whisk the egg yolks until they lighten in color. I use less mint (I used chocolate mint plants) and it still turns out great! Heat until just steaming again, stirring until sugar has dissolved. I used less about 1/2 the mint leaves than suggested and it was perfect for our family. Love it! I tried chopping the chocolate in the food processor but it just pulverized some of it and left the rest in big chunks. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. BUT by shaving the chocolate it literally will melt in your mouth (must use milk choc tho) and deceasing the vanilla to 1/2 tsp and mint to 3/4 tsp makes it mellow minty--YUM! I was looking for something that tasted like the kind of mint chocolate chip ice cream you buy in the store, but it did not. I used 2 packages of spearmint leaves, about 1 1/2 cups IMO. And yes, if you don’t add any booze but you do add some vanilla, your ice cream will be kid-friendly and also not quite so icy. Gently fold in the finely chopped chocolate. Here’s a tip for mega creamy ice cream. My family just RAVES about the ice cream I make them. I added 1 Tbs of Creme de Menthe to help keep it soft — adds to the color and flavor, too. Like making mint tea with the milk and cream. Set a mesh strainer on top of the bowls. Went together nicely, however I recommend using the helpful wooden spoon trick to tell when it is the right consistency rather than the verbiage; I tried to leave it on the heat and it started solidifying. 4 Temper the egg yolks with hot milk cream: Whisk the egg yolks in a medium sized bowl. For the chocolate I used a bar of Ghirardelli semi-sweet chocolate that I chopped up using my Pampered Chef food chopper. Makes about 1 quart. 1.In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. A few teaspoons of some spirits such as rum or bourbon will help keep the ice cream soft over several days. My other question is if I am making this to share with a child, I assume I should use vanilla extract over a spirit! Reduce the fat content enough and you'll end up with a grainy, icy result. About 5 minutes before your ice cream is done churning, add the chopped chocolate chips. So, scaling this down to 6 servings to fit my 1-1/2 quart ice cream maker, I used 2 cups heavy cream, 1 cup half and half and 2 eggs. Color to your liking with the green food coloring. The subtle mint flavor was perfect for us, although die-hard mint lovers may want to increase the amount of peppermint extract by half. Drizzle over the ice cream. This was fantastic. Great, Emily, I’m so glad you like the ice cream! Mint Chocolate Chip Ice-Cream Pie Recipe - BettyCrocker.com Turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. I definitely suggest you use this recipe for a chocolate, vanilla bean, or butter pecan. I love it, even I cooked the eggs but it still tastes amazing. My husband, who is a connoisseur of mint chocolate chip ice cream, agrees completely with your nephew. I did substitute whole milk for the 2% just because I had some that I wanted to use up. Won't do that again. Making it again tonight. If so, should I use less since peppermint tends to have a stronger flavor than spearmint? Back to Easy Mint Chocolate Chip Ice Cream. Note that if you do not have fresh mint, you can make this mint chocolate chip ice cream recipe with peppermint extract. This recipe is a keeper. 7 Chill completely: Chill the mixture thoroughly in the refrigerator (at least a couple of hours) or stir the mixture in the bowl placed over the ice bath until thoroughly chilled (20 minutes or so). This is a Wow recipe. Allrecipes is part of the Meredith Food Group. OMIT half-and-half; reduce mini chocolate chips to 1/2 cup. Elise Bauer is the founder of Simply Recipes. I once added gin to an ice cream recipe and it was a complete disaster. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Please do not use our photos without prior written permission. On it's own or on top of a fudge brownie, this ice cream is goood! VERY easy to make and I always have all the ingredients on hand. chips in the blender so I had tiny bits of chocolate as well as some larger pieces. My nine year old nephew Austin helping out with ice cream making. You don’t need that much, just a couple tablespoons will help keep the ice cream from getting too icy. Hi Maddy, it sort of depends on the alcohol you add. The ice cream tasted very similar to the kind I order at Baskin & Robbins; it was great! My proportions of cream and half and half provide the velvety rich smoothness and flavor without leaving a greasy mouth feel. I used chocolate mint oreos instead of the chocolate and it was fabulous! Purée the mixture in a blender, then pour through the prepared strainer. Strain through a fine-mesh sieve into a measuring … After about a minute and a half it was coating the spoon nicely. Next time I will make a few changes 1)Add only 1/2 tsp vanilla 2)add about 3/4 tsp peppermint 3)will shave the chocolate rather than chop it (so the chocolate will actually melt in your mouth when you eat it)...and these changes are for personal tastes only. “This is the best mint chocolate chip ice cream I’ve ever had in my whole life.” This, straight from the mouth of my nine-year old nephew, who, since mint-chocolate-chip is his favorite ice cream flavor, has probably had more mint chocolate chip ice cream in the last year than any of us have had in the last twenty. 1 Steep the mint leaves in cream and milk: Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. This ice cream is REALLY good. How to make ice cream without a machine - helpful tips from ice cream expert David Lebovitz. Beat the eggs on medium speed for a minute or two, gradually add 3/4 cup sugar, then mix well for another minute or so. We have a couple of mint patches growing in our yard, though I never thought to use the mint we grow for ice cream until now. Combine sweetened condensed milk, extract and food coloring if desired, in large bowl; mix well. Add sugar and salt to the mixture. First time commenting? What are your recommendations regarding increasing the ingredients. Remove from heat. Pour into 9 x 5-inch loaf pan or other 2- quarts … Thanks so much for sharing it. Thanks! It only takes 25 minutes of hands-on time to master the decadent treat.No matter your preferred flavor of choice, this recipe … Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer. Er mah gerd. 2) In a medium saucepan, add the milk and cream and bring a simmer but don’t let it boil. Even as the recipe stands it really is a refreshing, minty ice cream. Nutrient information is not available for all ingredients. Thank you! Super after a heavy meal...or any time really! It’s too custard-y for mint ice cream. Homemade mint chocolate chip ice cream, made with fresh mint, milk, cream, a custard base, and semi-sweet or dark chocolate. Use Katie’s four ingredient ice cream : 2 cups of milk (full cat canned coconut or I use 1 1/2 cups almond and 1/2 non dairy creamer to keep it semi low-cal) , 1/3 cup sugar (use less if using a sweet creamer), pinch salt, freeze in ice cube trays overnight. Color to your liking with the green food coloring. So I took it off the heat after about 3 minutes. Thank you!! A little time consuming, but worth it. It makes it gritty and grainy and not a good texture. Excellent, creamy, custard ice cream, but NOT the best choice for mint chocolate chip.