Mint chocolate chip has always been one of my particular ice cream favorites. So much so that I've become a bit of an aficionado - Baskin Robbins is the best while Bryer's just doesn't cut it. Perhaps because Bryer's is missing the distinctive green flavor in its quest for all-natural ingredients. I remember as a kid my dad would take me to Baskin Robbins for a mint-chocolate-chip-Sprite-float, and boy was it good. Completely hit the spot on a hot summer day.
So I was SO pleasantly surprised when this Cuisinart recipe worked out perfectly.
Ingredients:
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1-2 teaspoons pure peppermint extract (to taste)
2-3 drops green food coloring
1 cup mini semisweet chocolate chips or your favorite bittersweet or dark chocolate bar, chopped
- In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed.
- Stir in the heavy cream, peppermint extract to taste, and green food coloring.
- Turn machine on, pour mixture into freezer bowl through ingredient spout, and let mix until thickened about 25-30 minutes.
- Add the chocolate chips during the last 5 minutes of mixing.
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