Mint Chip Ice Cream

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Rated 4 stars out of 5
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Total Time:
8 hr 18 min
Prep
8 min
Inactive
8 hr 0 min
Cook
10 min
Yield:
1 1/2 quarts
Level:
Intermediate
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Ingredients

  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 1 teaspoon peppermint oil
  • 3 ounces chocolate-mint candies, coarsely chopped

Directions

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.

Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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Newest Ratings and Reviews

Read all 45 reviews

  • on April 15, 2013

    Flag

    Wow, I'll never buy a commercial chocolate chip mint ice cream again. I started making ice cream for my granddaughter because she has a severe peanut allergy and cant' eat commercially made ice cream. She absolutely loved this ice cream. I only did two things differently, I put the base through a sieve to make sure there were no lumps in it. The other difference was that I couldn't find mint chocolate that I could trust so I used semi-sweet chocolate. I melted the chocolate and drizzled it in approximately five minutes before the ice cream was done and it formed ribbons of chocolate that were at times very thin and other times you would find a thicker chunk. Really a nice contrast in textures. This will definitely be added to my favorite ice creams to make.

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  • on March 27, 2013

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    awsome recipe.

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  • on May 05, 2011

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    I made this recipe as described, using peppermint oil, and the result was inedible -- like eating a distillate of toothpaste out of an oil drum. When I get a chance, I'll try again using peppermint extract -- but the recipe should be corrected online. It's a real drag to waste the time and ingredients on something that's no good to eat.

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