Mint Chip Ice Cream

Contributed By: Parker


1-3/4 cups whole milk
3/4 cup sugar
Pinch salt
3 large eggs, room temperature, 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


1. 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 over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2 to 3 minutes. Remove from the heat.
2. 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.
3. 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 to 4 hours before serving.

Helpful Hints:

Prize Winning Recipe
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
YIELD: 1-1/2 quarts.
Nutrition Facts
1/2 cup: 243 calories, 17g fat (10g saturated fat), 90mg cholesterol, 56mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 4g protein.

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