Mint Chocolate Chip Ice Cream

By • July 14, 2014 0 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Bright and creamy, this rich fresh mint ice cream made from an egg-free base will be a hit with the entire family.
The Weiser Kitchen

Advertisement

Serves 8

  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup whole milk
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons corn syrup or agave nectar
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon cornstarch or tapioca starch
  • 1 cup dark or semi-sweet chocolate chips, roughly chopped
  1. Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.
  2. Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1–2 minutes as the mixture thickens.
  3. Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight.
  4. Transfer to an ice cream machine and prepare according to manufacturer’s instructions. Add the chocolate chips as soon the ice cream is finished.
  5. Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.

More Great Recipes:
Chocolate|Ice Cream & Frozen Desserts