Mint Chocolate Ice Cream Recipe

Homemade Mint Chocolate Chip Ice Cream Brown …

WebJun 18, 2020 · Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, …

Rating: 4.5/5(36)
1. Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.
2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker's directions, adding the chocolate chips during the last 5 minutes of churning. Store in the freezer and eat within 2 weeks for freshest and best-tasting ice cream.

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Mint Chocolate Chip Ice Cream Barefeet in the Kitchen

WebSep 15, 2023 · Combine the cream, milk, sugar, salt, vanilla extract, peppermint extract, and green food coloring (if desired) in a large bowl. Whisk to combine. Pour the mixture into …

Rating: 4.7/5(10)

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Low Fat Mint Chocolate Chip Ice Cream Recipe Girl®

WebAug 19, 2019 · Instructions. In a large bowl, beat the eggs with sugar until pale, yellow and foamy. In a small saucepan, heat 1 cup of milk slowly …

Rating: 5/5(3)
1. In a large bowl, beat the eggs with sugar until pale, yellow and foamy.
2. In a small saucepan, heat 1 cup of milk slowly until it reaches a simmer. Very gradually beat in the milk with the egg mixture in the bowl. Pour this into the pan and return to heat.
3. Heat slowly, while stirring, until the mixture slightly thickens (coats the back of a spoon). Be careful... don't heat too quickly or you'll end up with scrambled eggs!
4. Strain the egg custard mixture through a fine mesh sieve into a large bowl. Whisk in the condensed milk, remaining 1/2 cup milk, and peppermint extract.

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