Simple Mint Chocolate Chip Strawberry Ice Cream Food

HOMEMADE MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in and let church for about 25 min.
• During the last 5 minutes of churning, slowly add in chopped chocolate. Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.)

MINT CHIP ICE CREAM

Steps:

• In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.

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.

FRESH MINT & CHOC CHIP ICE CREAM

Steps:

• Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag.
• Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins.
• Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod.
• Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling.
• Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn't get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it's a good idea to leave it overnight.
• Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don't have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.

SIMPLE MINT CHOCOLATE CHIP STRAWBERRY ICE CREAM

Steps:

• Mix heavy cream, whole milk, sugar, and peppermint extract in a bowl. Pour mixture into an ice cream maker and freeze until slightly thickened, 25 to 30 minutes (time varies according to ice cream maker specifications). Stir chocolate and strawberries into ice cream mixture; allow to mix until thickened, 3 to 5 more minutes.

STRAWBERRY MINT ICE CREAM

Steps:

• Combine the half and half and milk in a heavy saucepan.
• Bring to a soft boil.
• In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
• Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
• Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min or until it reaches 160º, stirring constantly.
• Remove from heat and place pan in a large bowl of ice; cool completely, stirring occasionally.
• Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
• Microwave on high for 2 1/2 min or until sugar dissolves.
• Add the mint to the hot syrup and steep for 5 minute.
• Remove the mint sprigs and discard.
• Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
• Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
• Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer's instructions.
• Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.

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 cream, milk, and half of the sugar in a medium saucepan over medium heat. Let this heat until bubbles start to form just around the edges and the liquid steams when you stir it.
• Meanwhile, whisk egg yolks and remaining sugar in a bowl for 1-2 minutes until light.
• Once milk is hot, gradually whisk 1 cup of it into the egg yolks to temper the eggs so they don't scramble.
• Pour the tempered egg yolks back into the saucepan with the hot cream mixture and continue to cook, stirring constantly, until thick enough to coat the back of a spoon or the custard reaches 170-175 degrees F on a candy thermometer.
• Remove the ice cream base from the heat and stir in the peppermint extract, vanilla extract, and food coloring, if using. Place the pan into an ice bath to cool the mixture down quickly, then chill thoroughly before churning.
• To churn the ice cream, transfer the mint base the frozen bowl of an ice cream maker. It will need to churn for 20-30 minutes to be the consistency of soft serve.
• While the ice cream is churning, melt the chopped chocolate and coconut oil in a medium bowl by heating in the microwave in 20 second increments. Stir well between each burst of heat until the chocolate is melted and smooth (about 60-90 seconds total). Let this cool until just warm.
• When the ice cream is almost done, start drizzling the chocolate in while the ice cream is churning. The chocolate will freeze on impact and shatter into small pieces and chunks. I like to hold some of the melted chocolate in reserve for layering with the ice cream, but you can add it all this way if you prefer.
• Transfer half of the ice cream, which should be soft serve consistency, to a freezer safe container. Drizzle any reserved melted chocolate over the top, then add the remaining ice cream. Freeze for 4-6 hours to harden and cure so it is scoopable. Let the ice cream sit out for 10-15 minutes before scooping for best results.

COFFEE CAN ICE CREAM

Steps:

• For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
• Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
• Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
• Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
• For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
• For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
• For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
• For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
• For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.

MINT ICE CREAM

Steps:

• Special Equipment: Mix It In Soft-Serve Ice Cream Maker
• Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use.
• Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.