Printable | Taste of Home

Mint Chip Ice Cream

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

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

Printed from tasteofhome.com Aug 20, 2008

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Mint Chip Ice Cream cont.

over low heat until mixture reaches at least 160° and coats the
back of a metal spoon. Remove from the heat. 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. 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.