Six Ice Cream Recipes to Satisfy Your Summer Sweet Tooth

In a heavy 3-quart saucepan, combine half-and-half, sweetened condensed milk, and sugar. Bring to a simmer over medium heat; do not boil.

In a small bowl, combine egg yolks and peppermint extract. Add 2 cups hot half-and-half mixture to egg mixture, whisking to combine. Whisking constantly, gradually add egg mixture to remaining hot half-and-half mixture. Return to medium heat, and cook for 8 to 10 minutes or until mixture coats the back of a spoon. Remove from heat, and let cool for 10 minutes.

Stir in green food coloring. Pour into an airtight container. Refrigerate for 4 hours to overnight.

Stir in chocolate morsels. Pour mixture into the container of an ice-cream freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For firmer ice cream, place in an airtight container, and freeze for several hours or overnight.