Mint Chocolate Chip Ice Cream
The one thing I appreciate the most about this Mint Chocolate Chip Ice Cream is the absence of green food coloring, followed quickly but the intense mint aroma that reaches your nose just before you take a bite. It is so refreshing and has quickly catapulted itself to the number one spot on the “You have to make this again” list for the family.
I simply took the Old Fashioned Vanilla recipe used in several of the previous Ice Cream recipes and added peppermint extract and some amazing Divine Mint Dark Chocolate to it.
Note: Always use pasteurized eggs when a Ice Cream recipe calls for raw eggs – I use: Davidson’s Safest Choice Pasteurized Eggs
- 1 large egg - I use Davidson's Choice Pasteurized Eggs
- 1 cup half & half
- ¾ cup sugar
- 1 tbsp vanilla extract
- 3 cups heavy cream
- 1½ tsp peppermint extract
- 7 oz Divine Mint Dark Chocolate, chopped (2 3.5 oz bars)
- Put the egg, 1 cup half-and-half, sugar, and vanilla in a blender.
- Blend on medium speed until the mixture becomes smooth and sugar is dissolved.
- Slowly add the 3 cups heavy cream and continue blending until mixture is smooth for about 30 seconds.
- Transfer the mixture to a frozen ice cream mixing container and freeze according to manufactures instructions.
- Add 1½ tbsp peppermint extract when the ice cream is almost frozen.
- Then add mint chocolate chips.
- Eat immediately or place in the freezer
I made this recipe using my Aroma Old Fashioned Ice Cream Maker
Looking for more Home Made Ice Cream Recipes?
Chocolate Macadamia Nut Ice Cream
Homemade Blueberry Ice Cream Recipe
Homemade Cinnamon Butter Pecan Ice Cream Recipe
