Chocolate Chip Mint Ice Cd M Food

MINT-CHOCOLATE CHIP ICE CREAM

Steps:

• In a large saucepan stir together the sugar and gelatin.
• Stir in evaporated milk.
• Cook and stir over medium heat until sugar and gelatin dissolve and mixture almost boils.
• Remove from heat.
• In a small bowl slightly beat the egg white and egg.
• Stir about 1/2 cup of the hot gelatin mixture into the egg mixture; return all to saucepan.
• Cook and stir over low heat for 2 minutes more.
• Do not boil.
• Stir in the skim milk, creme de menthe or mint extract, and vanilla.
• Cover and refrigerate 1 hour.
• If mixture isn't smooth, strain mixture.
• If desired, stir food colouring into mixture.
• Stir in chopped chocolate.
• Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
• Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
• About 10 minutes into the freezing, add the chocolate chips.
• About 30 minutes later, after the ice cream has thickened, spoon into a container and freeze for 2 hours.

SIMPLE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved.
• drop food coloring in a this time if desired.
• Pour mixture into ice cream maker and fellow manufactors directions.
• After 10 minutes into freezing add chocolate chips.
• After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• whisk together milk, sugar, and milk powder.
• Add cream, extracts, salt, and food coloring.
• Pour the milk-cream mixture into ice cream machine and process according to manufacturer's instructions.
• While the ice cream is in the machine, put 1/4 cup chocolate chips into a blender or food processor and chop until mixture is crumbly.
• Set aside.
• In the last 5 minutes of the cycle, add in the chopped chips and 1/4 cup of the whole chips.
• Microwave the remaining 1/4 cup of chocolate chips until melted.
• When the ice cream is finished, quickly swirl in the melted chocolate, spoon into freezable container, and allow to freeze for 20-30 minutes, depending on desired consistency.
• (NOTE: when i microwave the chocolate, they melt but stay still look like chips, you have to stir them to see if they're melted all the way through.).

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.
• Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.
• Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
• About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.
• Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.