Wednesday, August 17, 2011
So it was obvious that ice cream week could not be complete without a mint recipe. Although I made the fresh mint ice cream a few weeks ago for my Cook the Books Club, I just had to try another recipe. This time I used mint extract instead of fresh mint leaves. I use slightly more peppermint than mint because I think it is harder to taste, but also is more refreshing. I found the mint to be slightly heavier in taste.
Also, if you want to "healthify" this recipe, I often use 1 cup whole milk, 1 cup skim milk. This will definitely keep the ice cream from getting that "icy" quality but still lighten it up a bit. When I used only 2% milk, I found it to be a lot more icy. Personally, I like my ice cream very creamy; and, if I'm going to eat it, I want to eat the good stuff! But if you are more into healthy than creamy, go for the 2 cups of 2% or skim (they taste almost identical to me).
2 cups whole milk
2 cups heavy cream
1 cup sugar
1 teaspoon mint or peppermint extract
3 drops green food dye
2/3 cup mini chocolate chips
Combine milk, cream, sugar, extract, and food dye. Add more drops of green dye if you would like a brighter green color. Place the mixture into your ice cream machine and make the ice cream according to manufacturer's directions. Add mini chocolate chips towards the end. Freeze until use.
If you don't have an ice cream machine, spread the ice cream in a 9x9 pan that is lined with tinfoil. Freeze for an hour. Stir in chips, and then pour into a permanent container and freeze until hard; keep frozen until serving.
And voila! A refreshing ice cream perfect for summer (or if you're me, anytime!).
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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