Mint ‘n’ Chip Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure peppermint extract (adjust to taste)
- 5 drops green food coloring (optional, for that classic mint hue)
- 1 cup mini chocolate chips or finely chopped chocolate
Instructions
- Mix Base:
In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium, stirring occasionally, until the sugar dissolves completely. Do not let it boil. - Cool & Flavor:
Remove from heat and let it cool to room temperature. Stir in peppermint extract and green food coloring if using. Chill in the fridge for at least 2 hours or until fully cold. - Churn:
Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches a soft-serve consistency. - Add Chocolate:
About 5 minutes before the ice cream finishes churning, add the chocolate chips so they mix evenly throughout. - Enjoy!
Tips
- For a smoother texture, stir the ice cream every 30 minutes while it’s freezing in the container.
- Use peppermint extract sparingly—too much can be overpowering.
- Mini chocolate chips work best as they distribute evenly without sinking to the bottom.
