So a few weeks back I made Raspberry Sherbert for me and some Mint Chocolate Chip Ice Cream for my husband. The Raspberry Sherbert didn’t turn out quite right. It’s not quite the right consistency as you can’t really scoop it, so I won’t share the recipe for it. However, the Mint Chocolate Chip Ice Cream turned out delicious, although next time I will probably double the amount of chocolate used. This meets the requirements for Mike’s Table’s frozen dessert blog event.
Mint Chocolate Chip Ice Cream
Mint Chocolate Chip Ice Cream
Source: my grandmother Ethel’s old green recipe box
Ingredients:
- 1 1/2 cups sugar
- 1/4 cup flour
- dash salt
- 2 cups milk (I used whole milk)
- 4 eggs, slightly beaten
- 1 quart (4 cups) heavy cream
- 3/4 teaspoon green food coloring (I didn’t use quite this much)
- 2 teaspoons peppermint extract
- 1 1-oz. square semi-sweet chocolate, finely chopped
Directions:
Combine sugar, flour and salt in a medium size saucepan; add milk gradually. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Stir half of the mixture slowly into beaten eggs. Stir back into remaining mixture in saucepan. Cook stirring constantly 1 minute. Remove from heat; pour into a large bowl. Stir in cream, food coloring, and extract; chill completely. Pour into a 4-6 quart ice cream maker. Prepare according to manufacturer’s instructions. Fold chocolate into soft ice cream. Freeze until firm.
Yield: a lot
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