This post was last updated on November 26, 2014 to include new images.
Woohoo! We’ve made it! Here’s the last recipe from My Summer List! Thanks for sharing the wonderful (and tasty) summer memories with me. Welcome, Fall!
I don’t know about you, but I find it odd how often I see people settle for mediocre mint chocolate chip ice cream. Really? Where’s the cool mint flavor? Where are the rich chocolate pieces? I find most store-bought mint chocolate chip ice creams to be mellow, at best.
Even some of my best friends are guilty of this travesty. I know, right? How did I let this kind of thing happen? A while back, I cooked dinner for some good friends while they brought over the wine and dessert. I made my Easy Orange Chicken. Easy and delicious. For dessert, they brought a boxed cherry pie and mint chocolate chip ice cream from the store.
Ok. Weird combination, but whatever. I was willing to look past that. We all know I like me some cherry pie. But, wait!
Cheap, bad mint chocolate chip ice cream? No! I cannot have this! Not you, too!
If I sound like I’m an uppity, snobby mint chocolate chip ice cream connoisseur, I’m sorry. But…I guess I am! It’s just so sad because good quality ice cream is really easy to make at home. If you’ve made my Homemade Vanilla Ice Cream, you already know this.
This is not your ordinary mint chip ice cream, folks. You wont find mild mint flavors or unnecessary green food coloring to trick you into thinking your ice cream tastes “minty.” No itty-bitty slices of thinly shaved chocolate here.
What you’ll get is a refreshing, creamy, homemade mint ice cream with chunks of heaven wrapped with mint and chocolate. That’s right: chunks. of. heaven (otherwise known as chopped Andes mints).
I hope to bring out the best mint chocolate chip ice cream connoisseur in you, too!
- 2 large eggs, pasteurized for safety
- ¾ cup sugar
- 2 cups whipping cream
- 1 cup whole milk
- 2-2½ tsp. pure mint extract
- 4-5 oz. (1 small package) Andes mints (or your favorite bittersweet or semi-sweet chocolate), chopped into uneven pieces
- Whisk the eggs in a mixing bowl until light and fluffy, approximately 1-2 minutes. Whisk in sugar, just a little at a time, until all the sugar is added. Once all sugar is added, whisk for about 1 minute longer.
- Add the cream, milk and mint extract and stir to blend. Careful not to whisk at this time, as that will create bubbles and the resulting ice cream will not be as rich or dense.
- Transfer mixture to ice cream maker. Follow according to your ice cream maker’s instructions.
- Add chopped pieces of chocolate during last five minutes of mixing. Freeze for at least 4-5 hours prior to serving. In my freezer, it usually takes up to 6 hours to get the way I like it.