Chocolate Mint Ice Cream
Yield
4 servingsPrep
45 minCook
25 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
sugar
|
|
| 1 ½ | cups |
chocolate chips
mint |
*
|
| 2 | each |
egg yolks
large |
*
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
heavy whipping cream
|
|
| 237 | ml |
milk
|
|
| 79 | ml |
sugar
|
|
| 355 | ml |
chocolate chips
mint |
*
|
| 2 | each |
egg yolks
large |
*
|
| 0.6 | ml |
salt
|
|
Directions
In heavy guage saucepan, combine 1¼ cups heavy cream, milk, sugar and 1 cup of mint chocolate chips.
Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth.
Remove from heat.
In a medium bowl, beat egg yolks and salt until thick.
Gradually add chocolate mixture, beat until well blended.
Chill 30 minutes.
In a small heavy guage saucepan, combine remaining ½ cup of chips and ¼ cup of heavy cream.
Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
Remove from heat and set aside.
Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes.
Pour in reserved chocolate mixture; churn 10 seconds more.
Remove dahser; cover and store in freeze until ready to serve.
