Mint Chocolate Chip Ice Cream
Equipment
- Ice cream maker
Ingredients
- 1 bar Ghiardelli chocolate
- 2 c milk
- 2 c heavy cream
- 1 c white sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
Optional
- 3 drops green food coloring
Instructions
- Place ice cream bowl in freezer 24 hours prior to making ice cream.
Ice cream batter
- Stir together 2 c milk, 2 c heavy cream, 1 c white sugar, ½ tsp salt, 1 tsp vanilla extract, & 1 tsp peppermint extract. Stir in large bowl until sugar has dissolved.
- Optionally add 3 drops green food coloring to your liking.
Ripening
- Following the instructions for your ice cream mixer, add batter to the bowl and allow to mix as directed.
- Meanwhile, thinly slice or shave 1 bar Ghiardelli chocolate to get ~1 cup of shavings or chips.
- 10 minutes into the mixing process add the chocolate shavings/chips
- Once ripening is complete (about 30 minutes), transfer the ice cream to a freezer safe bowl or dish and freeze for an additional 1-2 hours to harden
Notes
Optionally you can use semi-sweet chocolate chips, but I opted to go with the good bar of chocolate. The kids didn't complain. The trick is to get the pieces shaved down as small as you can, since large chunks, once frozen, are not fun to bite into. Don't overdo the peppermint extract; this ice cream is a little sweeter already than the typical store-bought mint chocolate chip, so you don't want to overdo it.