Did you know that July is National Ice Cream month? July brings my birthday and Noah’s the day after so I didn’t think it could get any better but it totally just did. Although, pretty much every month is National Ice Cream month in my mind! So to honor this special month, I will be bringing lots of ice cream recipes to help you cool off this summer.
Mint chocolate chip ice cream is my absolute favorite flavor of ice cream. My favorite brand has always been Breyers but it always bothered me that it was white instead of green. It just seems wrong.
Does anybody else feel the same way or am I just a little odd? Maybe you shouldn’t answer that….
img src=”https://farm8.staticflickr.com/7116/7464268050_0a544de9fa_b.jpg” alt=”Mint Chocolate Chip Ice Cream” width=”1024″ height=”703″>
Well anyway, this mint chocolate chip ice cream is super creamy and rich with loads of chocolate chips throughout the mix. And it’s lots of fun to make with sweet little helpers! My nieces were super excited to help make and eat this ice cream during our visit over Memorial Day weekend. They loved watching it churn, churn, churn.
I will be bringing Joel’s favorite ice cream flavor to you later this month which they also helped me make. They are just too darn cute! And they loved chowing down on the ice cream!
- 3/4 cup sugar
- 2 large eggs
- 1 Tbsp. cornstarch
- 2 cups half and half
- 1 cup heavy cream
- 2 tsp. peppermint extract
- 6 drops green food coloring (optional)
- 1 cup mini chocolate chips or chopped chocolate
- In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside.
- Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, peppermint extract and food coloring. Cover and refirgerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When ice cream is semi-frozen, dump in the chocolate chips and allow to mix into the ice cream. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.