This is the second time I've made this ice cream recipe. The first time, I made a batch to take to a dinner party with the apparently misguided assumption that there would be some leftover to bring back home and take a picture of. It was not to be. The six of us polished off the whole container. What is it about homemade ice cream that makes people go crazy? I'm of the opinion that it always tastes so good because there aren't all kinds of chemicals and preservatives in it. I just don't have any potassium sorbate in my pantry. Also, I make all of my ice cream with love, which could have something to do with it.
But really, if you were so inclined and had green food coloring, you could add some so it looked like the mint chocolate chip ice cream from the store. This is a Philadelphia-style recipe, which means no egg yolks. It's not quite as rich or creamy, but it's very simple to mix together. The mini chocolate chips seal the deal for me. The first time I made this, I think I used something like 1 cup of heavy cream, 2 cups half-and-half, and 1 cup milk, and it worked out really well, so feel free to experiment a little depending on what you have in your fridge.
Mint Chocolate Chip Ice Cream
source: Amber's Kitchen
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring (optional)
1 cup miniature semisweet chocolate chips
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract
until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.