Homemade Mint Chocolate Chip Ice Cream
January 2, 2012 
11 Comments
When I’m not working, Dan and I plot the many ways we can stuff our heads with deliciousness. If that wasn’t already apparent, it will be soon enough.
My apologies if you were hoping for a post about the freelance biz this time around. I promise more writing about writing soon.
Now back to food.
One of the things Dan got me for Christmas was the ice cream maker attachment for our KitchenAid mixer. It was money very well spent. I mean, I could easily eat a half gallon of ice cream all by myself.
In one sitting.
Before anything melted.
The following recipe is adapted from the French Vanilla Ice Cream recipe in KitchenAid’s ice cream maker manual, so make the necessary adjustments for a different ice cream maker.
Homemade Mint Chocolate Chip Ice Cream
2 cups half-and-half
1/2 cup 2% milk
8 egg yolks
1 cup sugar
2 1/2 cups heavy cream
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1/8 teaspoon salt
1/4 cup mini chocolate chips (or more if that’s how you roll)
In a medium sauce pan over medium heat, heat half-and-half and milk until steamy and hot but do not boil. Remove from heat.
In the mixing bowl, mix egg yolks and sugar with whisk attachment about 30 seconds. Temper the egg mixture by very slowly adding the heated half-and-half and milk and continuing to mix until all the liquid is blended. Return mixture to the medium heat and heat until steaming, stirring constantly. Do not boil the mixture.
Once heated, return mixture to the mixing bowl and add the heavy cream, vanilla extract, peppermint extract, and salt until combined. Cover and chill for a minimum of 8 hours.
Using the ice cream maker attachment, pour chilled cream into the freeze bowl with dasher attachment and mix on the lowest setting. Churn for 15 to 20 minutes or until the ice cream reaches a soft serve consistency, adding the chocolate chips in the last 2 to 5 minutes of mixing. For soft serve ice cream, transfer to dishes immediately. For hard ice cream, transfer to an airtight container and freeze for 2 to 4 hours.
Notes
- Steep mint leaves in cream instead of using peppermint extract if, you know, you’ve got that kind of time.
- Add green or red food coloring (but please, not both) if artificial coloring turns you on. If you use the mint leaves, you’ll color the ice cream naturally.
