Fresh mint chip ice cream recipe. My first introduction to mint chocolate chip ice cream was at thriftys. In a blender blend cream milk and mint until mint is finely chopped. Ingredients 2 cups heavy cream. Mint chip ice cream 1.
Whisk in eggs and sugar and cook over moderate heat. Mint lends such a refreshing quality to cool drinks and frozen treats that it seemed the perfect choice for ice cream. 4 ounces dark chocolate. Another great way to use up fresh mint is to make a cup of fresh mint tea.
The spearmint makes its recipe debut today along with my first ice cream recipe of which there will be many more. When i found a recipe for mint ice cream in my moms may 2010 issue of cooking light i knew i had to try it. 1 large handful fresh mint leaves about 1 cup lightly packed. 1 cup whole milk.
1 large or two small bunches fresh mint leaves. Heat over mediumhigh heat stirring to dissolve the sugar. 2 cups 2 milk 2 cups heavy cream 1 cup sugar 12 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food coloring optional 1 cup miniature semisweet chocolate chips. Combine 2 cups of whole milk heavy cream and sugar in a medium saucepan.
Put the chocolate in a plastic bag seal and freeze for at least 30 mins. It has been almost a decade since my last scoop of thriftys mint nchip. Add the mint leaves to the warm milk. Remove the mint with a strainer then press down with a spatula firmly to extract as much mint.
Cover and let steep for 25 minutes then strain out the leaves. 4 ounces dark chocolate. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag. 2 teaspoons neutral oil canola sunflower.
Just grab a sprig of mint place it in a mug and pour your hot water on top. In a medium saucepan warm the milk sugar 1 cup 250 ml heavy cream salt and mint. 1 cup heavy cream. I was a bright eye kid intrigued by the ice creams vivid green color.
Once the mixture is hot and steaming remove from heat cover. 2 teaspoons neutral flavored oil such as vegetable or canola. And obviously the little specks of chocolate studded throughout the ice cream had me sold. It only takes 10 15 minutes to make the ice cream and no rock salt or tricky stuff involved.
12 teaspoon kosher salt or to taste. Doesnt get easier than that. Pour the milk and cream into a medium heavy based pan then add the vanilla pod scraping the seeds into the mixture.