Sometimes you just have a craving for some ice cream, but you don’t feel like driving to the store. Might as well wipe the dust off your trusty ice cream maker and get to business. There’s something very satisfying about making something from scratch. Everyone will be amazed that you managed to make ice cream, but little do they know that it really isn’t that hard.
This recipe is adapted from Laura Vitale’s Mint Chocolate Chip Ice Cream recipe. I hope you enjoy the final product!
- 7 Egg Yolks
- 3/4 Cups Granulated Sugar
- 1 Cup Whole Milk
- 2 Cups Heavy Cream
- 1 Tsp Peppermint Extract
- Pinch of Salt
- Green Food Coloring (Optional)
- 3/4 Cup Chocolate, Chopped Finely
- Place your ice cream machine insert into the freezer according to the manufacturer’s instructions. My instructions stated that the insert must be frozen for 24 hours.
- Gather your ingredients and heat a large pan or medium pot to ‘medium’ heat. Add your milk and cream to the pan and bring the mixture to a simmer but be careful not to let it boil.
- Meanwhile, whisk together your yolks and sugar until they form a light, thick mixture.
- Once your milk mixture has come to a simmer, carefully take 1 cup of liquid and add it to your egg mixture while you whisk. This process is called tempering and this is done so that you will not scramble your egg mixture when you add it to the hot milk mixture.
- Lower your heat to the ‘low’ setting and add your egg mixture to the milk mixture. Cook for 5 minutes. The mixture will have thickened slightly.
- Remove the pan from the hot stove top and let it cool for a few minutes. Get a mixing bowl and some plastic wrap. Pour the liquid mixture into the mixing bowl and carefully place some plastic wrap directly onto the top of the liquid, so that the plastic wrap is touching the liquid. This will ensure that the mixture does not form a skin.
- Place the bowl in the refrigerator for at least 4 hours, or until it is completely cool to the touch.
- After the mixture has been sitting in the fridge and you’ve been patiently waiting to taste that delicious ice cream, move it over the freezer for about 10 minutes. You’re going to gather the rest of your supplies during this time. Set out your ice cream maker and remaining ingredients.
- Remove the liquid mixture from the freezer and dispose of the plastic wrap. Add your salt and extract to the mixture. Now, you have to decide whether or not you want to add in your food coloring. It really doesn’t need to be added in, but it makes it a little more fun. Stir the mixture and pour it into your ice cream machine insert.
- Once you’ve properly secured the insert, mixing attachment and cover of your ice cream maker, turn it on and follow the manufacturer’s instructions for how long to have it running. Check it periodically (it’s a little bit hypnotizing) to make sure it’s working properly.
- Now for the chocolate portion. You can use chocolate chips or a piece of chocolate, but either way you’re going to want to chop it up so that you’re not biting into large pieces of chocolate while you’re eating your ice cream. About halfway through the ice cream mixing, turn off the machine and add in your chopped chocolate. Turn the machine back on and let it keep working it’s magic.
- Once the mixing time has ended, you will be left with essentially soft serve ice cream. You can certainly make yourself a bowl of ice cream at this stage, but you will probably want to freeze the mixture. Take out a plastic container of some sort and a matching lid. Pour the mixture into the container and even out the top. Let it freeze for a few hours and it’ll be completely frozen. Enjoy!
Tip: After your mix has been churning for about 15 minutes, you want to check on it. Mine was pretty frozen by that time and I had to scrape down the sides a bit so that it continued mixing and didn’t over work the mixing element. That’s also when I added in the chocolate pieces, so the mix did get a bit thicker at that point.