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Mint Chip Ice Cream Recipe

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This recipe for Mint Chip Ice Cream, by , is from The Barrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Justin Barrick
Added: Thursday, December 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
1 tsp peppermint extract
3 ounces chocolate-mint candies, coarsely chopped
Green food coloring

Directions:
Directions:
Place the half and half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

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 F. Pour mixture into a container and allow to sit at room temp. for 30 minutes. Add the peppermint extract and stir to combine. Place 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 F or below.

Add green food coloring to your liking and pour the mixture into an ice cream maker. Add the chopped candies and 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.

Number Of Servings:
Number Of Servings:
1 1/2 quarts
Preparation Time:
Preparation Time:
8 hours and 18 minutes
Personal Notes:
Personal Notes:
This is the best homemade ice cream!

 

 

 

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