Mint-Chocolate-Chip Ice Cream
2015-07-16 15:44:16
Ingredients
- 3 cups half-and-half
- 1 (14-ounce) can sweetened condensed milk
- 3⁄4 cup sugar
- 4 large egg yolks, lightly beaten
- ½ teaspoon peppermint extract
- 8 drops green liquid food coloring
- 1½ cups mini semisweet chocolate morsels
Instructions
- 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.
Notes
- Tip: Spoon the final product between two chocolate cookies to create a simple and delicious ice-cream sandwich.
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