Mint Chip Ice Cream

Ingredient List

1 1/2 C Milk

1 1/2 C Heavy Cream, divided

2/3 C Sugar

1 Tb. Light Corn Syrup

4 Lg. Egg Yolks

3/4-1 Tsp. Mint Flavoring

Chips (Your Choice)

First you will want to take your milk and 1 cup of the heavy cream and heat it in a heavy bottom pan. Do not boil, just heat for 1- 2 minutes.

Whisk together the 1/2 cup of cream, sugar, corn syrup, and egg yolks until fluffy.

Like this!

Temper the eggs with the warm milk and then heat the whole batch for 5-8 minutes. Stir constantly and make sure the mixture is warm but not boiling. (Hard to show “the temper” process when i have 2 hands and one is holding the camera….lol)

You want the mixture to coat the spoon like this.

Now remove the mixture from the heat and add the mint flavoring. I added a little at a time and added until I liked the amount of mint. This will depend on the type of mint flavoring you use. Some will be stronger flavor than others.

Cover the mixture with a piece of wax paper to where it lays on top of the custard mix, and place in the fridge for 4 hours.

After the 4 hours, place the mix into an ice cream machine and run until the mixture is almost the consistency you are looking for. (Be sure to follow your ice cream makers instructions)

See how the ice cream is thickening around the edges?

Then add your chips. I used Andes Mints.

Finish your ice cream in your machine until it is the right texture and then place it in a air tight container and place in the fridge to harden and freeze the rest of the way. Most ice cream mixers don’t freeze all the way so this step may be needed.

After the ice cream is frozen, it is time to enjoy!

And Boy Did We!

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