Mint Chip Ice Cream

Mint chip ice cream was created in the 1960s by Marilyn Ricketts, who won an ice cream recipe contest with her creation.

This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Mint Chip Ice Cream

Cooking Method: Freezing Cuisine: American Courses: Anytime, Dessert, Frozen Treat Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Rest Time 240 min Total Time 4 hrs 30 mins

Servings: 6 Calories: 1500

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Fresh Mint Leaves
• 2 cup Whole Milk
• 1 cup Heavy Cream
• 0.75 cup Granulated Sugar
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 0.5 cup Mini Chocolate Chips

Instructions

1. In a saucepan, combine the fresh mint leaves, milk, and heavy cream. Heat over medium heat until it begins to steam.
2. Remove from heat and let steep for 20 minutes.
3. Strain the mixture to remove the mint leaves.
4. In a separate bowl, whisk together the granulated sugar, salt, and vanilla extract.
5. Slowly pour the sugar mixture into the milk mixture, whisking constantly.
6. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Once the ice cream reaches a soft-serve consistency, stir in the mini chocolate chips.
9. Transfer the ice cream to an airtight container and freeze for an additional 4 hours to firm up.
10. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.