Mint Chip Ice Cream Recipes

MINT CHIP ICE CREAM

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

MINT CHIP ICE CREAM

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
• Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

SKINNY MINT-CHIP ICE CREAM

Steps:

• In a large bowl, beat half-and-half and pudding mix on low speed for 2 minutes. Beat in the condensed milk, extract and food coloring if desired., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Coarsely chop chocolate chunks if desired; stir into ice cream. Transfer to freezer containers. Freeze for 2-4 hours before serving.

HOMEMADE 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.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

FRESH MINT & CHOC CHIP ICE CREAM

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

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.

ISAAC MIZRAHI'S MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In large bowl, whisk together egg yolks and 1/2 cup sugar.
• In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat.
• Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. Whisk in heavy cream and food coloring. Cover and chill until cold, at least 6 hours or overnight.
• Process custard in ice cream maker, adding chopped chocolate during last minute of churning. Transfer to airtight container and freeze until hard, about 3 hours.

FRESH MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a blender blend cream, milk, and mint until mint is finely chopped. In a saucepan bring cream mixture just to a boil and cool 15 minutes. Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Chop chocolate. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and stir in chocolate. Put ice cream in freezer to harden.

DIRTY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Stir mint leaves, dark brown sugar, and salt into base. Mix well.
• Process in an ice cream maker according to manufacturer's instructions.
• Transfer to a bowl and fold in chocolate chips.
• Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

NO-CHURN MINT-CHIP ICE CREAM

Steps:

• In a large bowl, stir together condensed milk, peppermint extract, and creme de menthe. In another bowl, beat heavy cream with salt until stiff peaks form. Gently fold into milk mixture, in two batches, until no streaks are left. Fold in chocolate. Transfer to a loaf pan; freeze for at least 6 hours and up to 1 month.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In medium saucepan, bring cream and chopped mint to a simmer. Turn off heat, and let steep 5 minutes. Strain out mint, and return cream to saucepan.
• Add 3/4 cup sugar to cream, and bring to a simmer. Whisk together egg yolks and remaining sugar. Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking. Pour egg mixture into cream, stirring constantly. Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon. Remove from heat, and pour into bowl. Cool completely.
• Strain custard, then chill until thoroughly cold, at least 4 hours.
• Meanwhile, prepare mint chips. Melt chocolate in top of double boiler over simmering water. Cool slightly. Lay a 12-by-24-inch sheet of parchment paper on a work surface. Pour melted chocolate onto parchment, spreading evenly to cover entire surface. Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap. Lift parchment, and lay plain chocolate over mint-covered chocolate to cover. Place in refrigerator for 20 minutes to set.
• Remove chocolate from refrigerator, and peel off parchment. Break chocolate into large pieces, and then roughly chop. Refrigerate until needed.
• Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions. Using a spatula, fold in chocolate mint chips by hand. Place in freezer for at least 2 hours before serving.

DOUBLE MINT CHIP ICE CREAM

Steps:

• Combine the heavy cream, milk, peppermint extract, vanilla, salt and food coloring if using in a medium pot over medium heat and cook just until small bubbles start forming around the edge of the pot, 7 to 9 minutes. Immediately remove from the heat, add the mint leaves and set aside to steep at room temperature for 30 minutes.
• Meanwhile, whisk the egg yolks and sugar in a large, heatproof mixing bowl until ribbons form and the mixture is pale yellow, about 2 minutes. Strain the milk mixture into the egg yolk mixture through a fine-mesh sieve. Whisk until the egg yolks are completely incorporated.
• Pour the mixture back into the same pot as the cream-milk mixture (do not wash the bowl). Cook over medium-low heat, stirring constantly, until the mixture is very creamy and thick enough to coat the back of a spoon and an instant-read thermometer registers between 170 and 180 degrees F, 6 to 8 minutes. Strain the mixture back into the bowl and cool at room temperature for 30 minutes. Cover tightly with plastic wrap and refrigerate until cold, at least 4 hours. (For faster chilling, set the bowl over another bowl of ice water and stir frequently until cold, changing the ice water as needed.)
• Churn the mixture in an ice cream machine according to the manufacturer's instructions until it's the texture of soft serve, 20 to 30 minutes for most models. Add the chocolate, reserving 1/4 cup for garnish, and continue churning just until incorporated, 5 to 10 seconds. Quickly transfer the ice cream to a chilled 9-by-5-inch loaf pan (a metal one will help keep the chill). Sprinkle the reserved chocolate on top of the ice cream and freeze for at least 1 hour before serving.