Cuisinart Chocolate Mint Ice Cream Recipe Recipe For Zucchini

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir heavy cream, sweetened condensed milk, milk, mint extract, vanilla extract, and chocolate chips in a bowl until evenly mixed.
• Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

CHOCOLATE PEPPERMINT ICE CREAM

Steps:

• Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form.
• Fold in sweetened condensed milk, cookies and peppermint candies until smooth.
• Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• 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.

MINT ICE CREAM

Steps:

• In saucepan, simmer sugar with milks and mint on stove until sugar is melted and small bubbles appear. Mix yolks together (reserve whites for meringue!). Add ½ cup of hot milk to the yolk mix and mix quickly to avoid scrambling the eggs. Mix half of that mix in with the hot milk until incorporated, then mix in the rest. Refrigerate overnight. Strain out mint. Freeze in Cuisinart Ice Cream maker. Modified from the July 2011 Sunset magazine Mint Pot de Creme recipe.