Last September I made my husband some mint chocolate chip ice cream with real mint, he was very disappointed by it and the entire batch ended up getting thrown away. Ever since then I have been meaning to attempt this ice cream again using peppermint extract instead of real mint. The results this time were much better. The ice cream was beautifully green (thanks to the help of about 10 drops of food coloring) and was exactly the mint flavor that my husband was looking for.
Since this is a Philadelphia style ice cream recipe there are no eggs in the batter thus no cooking is required. Although the taste is not as smooth and creamy and an egg based ice cream this style ice cream gets the job done The good thing about Philadelphia style ice cream is that the ingredients can be mixed together and in the freezer bowl within five minutes. This recipe gets two thumbs up from my house and I am sure I will be making it time and time again.
Mint Chocolate Chip Ice Cream
Adapted from Carries Sweet Life
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring (optional)
1 cup miniature semisweet chocolate chips
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract
until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.