Mint Chocolate Chip Ice Cream
4 qt. 6 qt.
Milk 2 2/3 C 4 C
sugar 2 C 3 C
salt pinch 1/4 tsp
Half and half 2 2/3 C 4 C.
Vanilla extract 4 tsp. 2 Tbsp
Whipping Cream 5 1/3 C 8 C
Mint extract 1 1/3 tsp 2 tsp
Green food coloring 1/2 tsp 2/3 tsp
Chocolate chips 10 2/3 oz 16 oz
1 1/2 C 2 1/3 C
Scald milk until it bubbles from around the edge of the pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in Half and Half, vanilla and whipping cream. Cover and refrigerate 30 minutes.
While it is cooling, take the chocolate chips (I used 1/2 semi-sweet and 1/2 dark chocolate) and chop them into finer bits. A food processor is an awesome tool here. Make sure they are just smaller bit, not pulverized! If your local store carries Nestle Toll House or other brand of Mini chocolate chips, they are perfect. My friend Amy used 1/2 C. Andes Thin Mints Baking Chips and 1 cup Semi sweet chocolate chips and her family loved it.
Take the chilled mixture from the fridge, add the mint extract and green food coloring to it. Pour the mixture into the ice cream canister and follow the ice cream maker's directions and freeze. I found that allowing the ice cream to freeze and then adding the chocolate chips works great - after about 25-30 minutes or whenever it stops!
We'll just see how long the 1 1/2 gallons of this yummy concoction lasts. It is definitely cheaper than the $6 a gal (or $3.98 if I really watch for a sale)! I'd love to hear if you try this how it turned out for you and how you like it!