Mint Chocolate Chip Ice Cream

Photo courtesy of Nicholas Draney Photography

Growing up, whenever we went somewhere for ice cream, I always went for the mint chocolate chip. Something about the fresh minty cream and the sweet, crunchy chocolate pieces made for a perfect treat on a hot summer day.

I received an ice cream attachment for my beloved KitchenAid mixer back in July as a birthday gift, but I had yet to try this childhood favorite flavor of mine. I have to take advantage of the mild winters here in Southern California, so I decided to make a batch despite the fact that it's January - hardly a time most people are thinking about eating ice cream! (Although I suspect true ice cream lovers will eat it any time of year, even when temperatures drop below zero.)

I found this recipe on the blog Proceed with Caution after spotting this other recipe for Nutella ice cream (which I would also like to make, although I am afraid to be left alone with the remainder of the Nutella once the recipe is made...highly addictive stuff.) I liked this recipe in particular because she gives suggesting for working with different amounts of creams and milks to bring the ice cream that is not quite so high in fat, but yet still has a rich and creamy consistency, rather than an icy one.

Mint Chocolate Chip Ice Cream
adapted from Proceed with Caution,
originally adapted from Doc Wilson

- 1 egg
- 1/2 can of fat-free sweetened condensed milk
- 6 Tablespoons white sugar
- 4 ounces heavy whipping cream
- 16 ounces fat free half and half
- 4 ounces skim milk (or 1%, or 2%, whatever you have)
- 1/8 tsp salt
- 1/2 teaspoon peppermint extract
- 3 - 4 drops green food coloring (I only used 3 to keep it from being too green)
- 2 tsp vodka OR mint schnapps OR "The Good Doctor" (optional, I didn't have any so I omitted)
- 6 ounces semisweet or dark chocolate (I used Lindt 70%), finely chopped - keep in freezer until using

In a large mixing bowl whisk together egg, sweetened condensed milk, and sugar until thoroughly mixed. Add heavy whipping cream, half and half, skim milk, salt, vodka or schnapps, mint extract, and green food coloring. Chill the mix in the refrigerator for about four hours which allows the mix to "age" before freezing according to the directions with your ice cream freezer. Add the chocolate pieces in the last 5 minutes of freezing. This recipe makes the perfect amount to fit in a 1.5 quart ice cream maker. Makes between 4 and 5 cups of ice cream.

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