Mint Chip Ice Cream
IntroductionYou'll love this refreshing, minty treat! You'll love this refreshing, minty treat!
3 Cups Half and Half
1 Cup Heavy Cream
8 large egg yolks
9 ounces sugar
1 tsp Peppermint Extract
3 ounces Chopped Mint Chocolate candies (optional)
Green food coloring (optional)
It is very important to watch and pay close attention during the cooking portion of this. Too hot and it can scald the cream, too cool and the eggs will not pasteurize properly. It's not massively difficult, but you can't walk away and let it go while you watch TV or something.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
Pour the mixture into an ice cream maker; add the chopped candies and green food coloring, then process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Serving Size: Makes about 24 -- 1/4 cup servings