Mint Chip Ice Cream

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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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This is the first time I've made ice cream ever, so kudos to Alton Brown for introducing this artisanal/gourmet ice cream! Merged what some of the other reviewers suggested.
2 1/2 cups of half and half
1 1/2 cup of heavy cream
Was lucky to find the Peppermint Flavored oil, which had a blend of sunflower oil and peppermint oil. Used 1 tsp of the brand "Simply Organic: Peppermint flavor". For the chocolate mint, I used Lindt Excellence Intense Mint Dark Chocolate bar, and chopped it up in thin slivers, it was fantastic! Reminded me of how Baskin Robbins does their Mint Chocolate Chip in a unique way, lots of great crunch in every bite. I will definitely be making this for dessert when guests come over!

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There are two types of peppermint oils you can buy. The drug store or GNC variety is pure pepperment oil. The food flavoring variety is mixed with another kind of oil like sunflower or soybean oil. The food flavoring type of oil is what the recipe really calls for based on the measurement. If you have a Whole Foods near you they carry both types. I used the peppermint oil flavoring measurment recommended in the recipe and it came out great. To be safe I added the pepperment oil in 1/4 teaspoon increments, but ended up with a full teaspoon (flavoring should be to your taste anyway. I also added a few drops of green food coloring to give it the expected color.

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I made this the other day, after watching the Churn Baby Churn II episode.

The first pass didn't turn out as expected, due to use grapefruit oil instead of peppermint oil. I foolishly didn't read the label when the guy behind the counter at GNC handed me the bottle of peppermint oil I requested. In spite of that, and expecting the worst, it turned out really good.

The second pass was actually using peppermint oil. A full teaspoon has way too much bite to it. In fact, it borders on unpleasant. Since I really like Mint Chip ice cream, I'll try it again, but with half a teaspoon. I like peppermint, but not when it's overwhelming.

Extract might have worked better than oil, but since I don't know what the difference in "power" between the two is, I went with the oil. When making a recipe for the first time, I always try to follow it, and make adjustments next time I make it.

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I read the reviews of using mint oil vs. extract. I am drowning in fresh mint right now in the garden and thought I would allow the fresh mint leaves to infuse in the ice cream loose mixture while it gets cold in the fridge, b/4 churning. I hope it works. I don't see why it wouldn't. If anyone out there has tried it or plans to use this idea b/4 I do, I'd love to hear about it. I won't be making this right now b/c I have so much other ice cream to finish first.

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This is a really great ice cream, the only thing I didn't like was the waiting for it to cool in the fridge. But, in the end it was well worth it.

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After reading reviews, I made this recipe with some changes. Here is what I used:

2.5 cups half-and-half
1.5 cup heavy cream
6 large egg yolks
9 ounces sugar
1.5 teaspoon peppermint extract
0.5 teaspoon vanilla extract
3 ounces Andes candy bits

I then followed the instructions as written and the ice cream turned out very creamy with a perfect amount of mint flavoring. It froze well, but not as hard as it would with peppermint oil, as the alcohol in the extract lowers the freezing temperature, making it harder to freeze.

Enjoy!

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This ice cream is really great--the flavor is unbeatable. I couldn't get mint oil so had to use mint extract instead, and it took much longer to freeze (overnight, in multiple smaller bowls instead of the big one. I'd probably go with more heavy cream instead of half and half next time because I like creamier ice cream and mine came out very slightly icy (being VERY nit picky here, but everybody really loved it. The mint flavor is fabulous!

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So good, couldn't stop eating it even before i put it into the ice cream maker. Used peppermint extract not oil and had to use more of it. Once frozen, could taste that there was too much egg. Next time i will try it with only 5 or 6 egg yolks instead, as someone prev rvw'd.

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I made Alton's Vanilla last week, which is the same base recipe. that one also called for 8 eggs, I used 5 and it was VERY custard flavor. For this recipe I used 4 eggs, and omitted the vanilla, and it was PERFECT. I am a vanilla nut, I put it in everything, but the recipe is so rich and strong, I really wanted the mint, rather than a custard flavor to come through. Another review mentioned the chocolate, not being nice in the final product. I actuallly froze chocolate chips, then chopped fine to slivers, and it was great.