I`ve told you guys before that I love mint chip ice cream...so I definitely want to try more than just one recipe. Hehe. This is another recipe where I used peppermint extract instead of real mint leaves.
This recipe definitely has more of a refreshing mint taste instead of the real herbal mint leaves from infusing it into the milk mixture.
This ice cream recipe is more like the store-brought ice cream everyone is used to. I love this version too! I say, try both!
I had some Andes baking chips, so I used those instead of cutting up a package of Andes candies. Also, unlike the original recipe, I used peppermint extract instead of the mint extract it called for. I listed the ingredients I used for the recipe below. :)
Also, if you`re one of those people who prefer not to eat raw eggs, you might want to stay clear of this recipe. As it does not cook the eggs beforehand.
Mint Chip Ice Cream
Yield: about 1 quart
Total Time: 30 minutes + at least 4 hours chilling time
- Ice Cream maker
- 1 Medium Bowl w/ electric mixer/stand mixer
§ 2 large eggs
§ 3/4 cup granulated sugar
§ 2 cups heavy cream
§ 1 cup whole milk
§ 2 teaspoon peppermint extract
§ 1 cup Andes baking chips
1. See A Sweet Pea Chef's Mint Chocolate Chip Ice Cream for directions.