April 10, 2010

Mint Chocolate Chip Ice Cream

3 eggs, lightly beaten
1 ¾ Cup milk
¾ Cup sugar
Pinch salt
1 ¾ Cup whipping cream
1 teaspoon Vanilla
¼ teaspoon Peppermint extract
4 drops green food coloring, optional
½ Cup mini semisweet chocolate chips

In saucepan, combine eggs, milk, sugar and salt. Cook and stir constantly until mixture reaches 160 degrees on a candy thermometer. It will coat a metal spoon. Set aside and allow to cool. Then stir in cream, vanilla, peppermint extract and food coloring. Chill for 2 hours. Stir in chocolate chips. Fill ice cream freezer cylinder 2/3 full; freeze according to directions. Refrigerate remaining mixture until ready to freeze.

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