Homemade Mint Chocolate Chip Ice Cream | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciper...
Ingredients
▢1½ cups heavy whipping cream
▢1½ cups whole milk
▢¾-1 cup granulated sugar use more or less according to your tastes
▢4 egg yolks
▢1 tablespoon vanilla extract
▢1 teaspoon pure mint extract
▢green food coloring, optional
▢100 grams finely chopped dark chocolate or mini chocolate chips
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar and egg yolks in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
Stir in vanilla and mint.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add chocolate in the last 5 minutes of churning or stir in at the end.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

[@barbra429]

I've never owned an ice cream machine. I was under the impression that once it came out of the machine it would be frozen and ready to eat. Can you share the link to your machine.

[@TheRecipeRebel]

All ice cream comes out in soft serve consistency. You can freeze it further so that it is firm. I have the kitchenaid ice cream maker attacher and the Cuisinart ice cream and gelato maker.