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Mint Chocolate Chip Ice Cream
One of my favorite treats as a child was a scoop of mint chocolate chip ice cream. I would swirl it about until it became soft then gobble it up. With this recipe, I found myself falling back into old habits.
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Course:
Dessert
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
5
minutes
minutes
Additional Time:
30
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
1
quart
Calories:
621
kcal
Author:
Kita Roberts
Equipment
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Fox Run 8664 Vintage Trigger Ice Cream Scoop 9" Beachwood And Aluminum
KitchenAid KICA0WH Ice Cream Maker Attachment - Excludes 7, 8, and most 6 Quart Models
Ingredients
6
egg yolks
½
cup
sugar
2
cups
heavy cream
1
cup
whole milk
⅓
cup
creme de menthe
¾
cup
Andes mint chocolates
chopped
Instructions
In a large bowl, whisk the eggs and sugar until pale yellow.
In a medium saucepan over medium heat, heat the cream and milk until edges just begin to bubble.
Slowly, pour the hot cream into the egg mixture, whisking the entire time.
Return to the saucepan and cook over medium heat until it registers 170 F on a candy thermometer or coats the back of a spoon.
Remove from heat and whisk in the creme de menthe.
Pour into a large bowl, cover, and cool completely in fridge at least 6 hours.
Process the mixture according to your ice cream maker’s directions, adding the chopped mint chocolates during the last few minutes of churning.
Transfer to an airtight container and freeze over night.
Notes
Adapted from
Slushed
Nutrition
Serving:
1
g
|
Calories:
621
kcal
|
Carbohydrates:
44
g
|
Protein:
8
g
|
Fat:
44
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
284
mg
|
Sodium:
74
mg
|
Sugar:
44
g