I’m not sure why this is the first ice cream post on my blog since I really really really love ice cream. I have a few favorites, all of which include chocolate chips/chunks of some kind (i.e. Java Chip and Cherry Garcia). So when I found this recipe for mint chocolate chip ice cream I thought I’d give it a shot. Its rich like ice cream should be, but refreshing which is nice seeing as it is currently 100 degrees in Knoxville. It is also much easier to make than the typical ice cream, as this recipe has no eggs in it, and thus does not require that you make a custard before freezing. I’d say its so easy that an idiot could make it, but that phrase hits a soft spot (re: Chocolate Idiot Cake Disaster)…. so I will refrain.
It also pairs quite well with homemade brownies, like the ones in the post below (shameless plug?)
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
- 1 1/2 teaspoons pure peppermint extract
- 1/8-1/4 teaspoon green food coloring (start with less, add more if necessary)
- 1 cup mini chocolate chips (or homemade chocolate chunks)
Mix the sweetened condensed milk and the heavy cream in a bowl. Add the peppermint extract (to taste) and the green food coloring (to sight) and mix well. Refrigerate for about 3 hours. You want this to be quite cold before churning in the ice cream maker.
Pour into an ice cream maker and freeze based on manufacturers directions. Near the very end of freezing, add the chocolate chips (if you do this too early, they will all fall to the bottom and will not be incorporated throughout the ice cream).
Once frozen, pour into a freezer-safe container and freeze for about 3 more hours until stiff. Serve and enjoy!
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