Double Mint Chip Ice Cream Recipes

MINT CHIP ICE CREAM

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

MINT CHIP ICE CREAM

Steps:

• 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising from the top.
• 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
• 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your fingers through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
• 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
• 5. Add the mint extract to the chilled custard. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." In the last minute of churning, fold in the chocolate chips and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.

MINT CHOC CHIP ICE CREAM (CHURNED)

Steps:

• Place the After Eights in the freezer to harden completely (at least 2 hours).
• Grate the chocolate into a bowl and place in the frezer until ready to use.
• When frozen, chop the After Eights or smash them in a bag with a rolling pin into very small pieces. Place back in the freezer until ready to use.
• Pour the milk and cream into a large saucepan (with the mint leaves - IF USING (which should be crushed slightly before adding)).
• Stir over a low to medium heat until almost boiling (just starting to form small bubbles, but not boiling).
• Remove from the heat immediately. (IF USING FRESH MINT - cover with a lid, and leave to steep for about 15 minutes). Either way, set aside to cool slightly, covered.
• Meanwhile, whisk the egg yolks with the sugar in a large mixing bowl, until thick and pale.
• Very slowly, pour about half of the cooling cream mixture, a drop at a time (strain out any leaves), into the egg-sugar paste, whisking continually to combine thoroughly.
• Pour this mixture back into the saucepan (all leaves removed) with the remaining warm cream-milk.
• Heat over a low setting, stirring continually until the custard thickens to a consistency which coats the back of the spoon. Do NOT allow to boil, although the custard can form small bubbles.
• Pour the custard through a sieve into a bowl and add peppermint extract and food colour to desired taste and appearance.
• Allow the mixture to cool as quickly as possible, stirring intermittently to prevent a skin forming.
• When cool enough, place in the fridge to chill completely for a minimum 3 hours (preferably overnight).
• Once chilled, churn using an ice cream maker by the manufacturer's instructions.
• When the churning process is complete, quickly and carefully fold the frozen grated chocolate and After Eight pieces through the ice cream while it is still soft enough to do so.
• Spoon the finished ice cream into an airtight, freezer-safe container and place in the freezer to allow to firm and store.
• Once the ice cream custard is made and chilled (and before adding any chocolate or After Eights)...
• Pour into a large, freezer-safe container and freeze until it is starting to become a little mushy (about 45 minutes to an hour).
• Beat (with an electric hand mixer) until the ice crystals are broken down, but still mushy.
• Return to the freezer and freeze for a further 30 to 45 minutes (more mushy), before beating again.
• Repeat the freezing and beating process another 2 to 3 times, before adding and folding through the chocolate and After Eights.
• Freeze a final time ready to eat.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.