Friday, June 10, 2011

Mint Chocolate Chip Ice Cream

I'm sure they had ulterior motives, but I'm not sure I cared.  Honey and the kids gave me a 6 qt. ice cream maker for Mother's Day this year.  I was very anxious to try it out and since we consume an embarrassing amount of Blue Bell Mint Chocolate Chip Ice Cream, I decided to try that first.  We make a huge amount of ice cream each year, but most of it is Frosty Ice Cream (like a Wendy's Frosty) and we have actually burned a motor out on a ice cream maker in one summer before.  Ice cream is really the only sweet that we keep in the house - dangerous isn't it?  Here is the recipe I used and got rave reviews.  I have included measurements for a 4 qt. and 6 qt recipe.

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
                                     or                 or
                                    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! 

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