Homemade Peppermint Chocolate Chip Ice Cream Food

HOMEMADE PEPPERMINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a medium bowl, whisk together milk, sugar, salt, cream, vanilla and peppermint extract until sugar is dissolved. Cover and refrigerate for at least 2 hours.
• Add mixture to ice cream maker and proceed according to manufacturers instructions. Just before ice cream is set, add chocolate chips and peppermint to ice cream and continue mixing until combined.
• Place ice cream into an airtight container and freeze until fully set, at least 2 hours.

NO-CHURN PEPPERMINT-CHOCOLATE CHUNK ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
• Put 3/4 cup of the cream and 1/2 cup of the peppermint puff candies in a medium saucepan over medium heat and cook, stirring frequently, until the candies are melted, about 3 minutes. Remove from the heat and stir in 1 cup of the chocolate chunks until melted. Cool completely.
• Meanwhile, whip the remaining 2 cups cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With the mixer running, slowly pour in the condensed milk and peppermint extract and whip until combined.
• Pour half of the condensed milk mixture into the chilled loaf pan, then top with half of the chocolate sauce and half of the remaining chocolate chunks and peppermint candy. Cover with the remaining condensed milk mixture and top with the remaining chocolate chunks and peppermint candy. Drizzle with the remaining chocolate sauce. Loosely cover with plastic wrap and freeze until solid and scoopable, about 3 hours and up to overnight. Serve in a cup with a candy cane if desired.

PEPPERMINT ICE CREAM

Steps:

• In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

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.

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.

CHOCOLATE CHIP PEPPERMINT ICE CREAM

Steps:

• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add peppermint extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze, adding the peppermint pieces and chocolate.
• Serve or pack in tub and place in freezer.

PEPPERMINT ICE CREAM (ICE CREAM MAKER)

Steps:

• In a bowl, stir the cream and sugar together until the sugar dissolves. Add the vanilla and stir to combine.
• Set aside for about 15 minutes, stirring occasionally, to allow the flavors to blend.
• Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.
• In a food processor, grind the peppermint candies by pulsing 2 or 3 times. Some of the candies will be more finely ground than others; small chunks of candy will add texture and interest to the final ice cream.
• Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's instructions.
• When nearly frozen and the consistency of thick whipped cream, add the ground peppermint candies. Churn or stir just until mixed.
• 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.

PEPPERMINT MOCHA CHIP ICE CREAM

Steps:

• Gently beat eggs.
• Combine milk, sugar and eggs in large saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
• Remove from heat.
• Stir in creamer.
• Chill.
• Pour into ice cream maker and prepare according to directions.
• In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
• Notes.
• I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.