Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream

Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream could be just the gluten free recipe you've been looking for. This recipe makes 1 servings with 2407 calories, 48g of protein, and 171g of fat each. For $7.53 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. Several people made this recipe, and 170 would say it hit the spot. It works well as a main course. If you have chocolate chips, egg yolks, whole milk, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. From preparation to the plate, this recipe takes about 3 hours. It is brought to you by The Endless Meal. With a spoonacular score of 97%, this dish is excellent. Similar recipes are Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream, Fresh Mint Chocolate Chip Ice Cream, and Minty Fresh: Chocolate Mint Chip Ice Cream.

Servings: 1

Preparation duration: 180 minutes

 

Ingredients:

1 cup chocolate chips (I used mint chocolate chips)

5 egg yolks

3 cups of fresh mint leaves, rinsed, drained and packed. No stems.

1 cups heavy cream

A pinch of salt

2 cups whole milk, divided

Equipment:

stove

sauce pan

bowl

whisk

sieve

ice cream machine

Cooking instruction summary:

Heat mint leaves, cream and 1 cup of milk on the stove until just steaming (do not let boil.) Remove from heat and let stand, covered for 1 hour.Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add sugar and salt. Heat just until sugar has dissolved.In a medium sized bowl, whisk egg yolks. Slowly pour heated milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.Strain though a fine mesh sieve into a large bowl. Add remaining cup of milk and stir to combine.Place in fridge until completely cool then process according to the directions on your ice cream maker.Stir in chocolate chips once ice cream has formed.Enjoy!

 

Step by step:


1. Heat mint leaves, cream and 1 cup of milk on the stove until just steaming (do not let boil.)

2. Remove from heat and let stand, covered for 1 hour.Strain the mixture into a separate bowl, pressing on the mint leaves to get out all the liquid. Return the mixture to the saucepan and add sugar and salt.

3. Heat just until sugar has dissolved.In a medium sized bowl, whisk egg yolks. Slowly pour heated milk mixture into egg yolks, whisking constantly. Return mixture to the saucepan.Cook over low heat until thick enough to coat the back of a spoon, about 10 minutes.Strain though a fine mesh sieve into a large bowl.

4. Add remaining cup of milk and stir to combine.

5. Place in fridge until completely cool then process according to the directions on your ice cream maker.Stir in chocolate chips once ice cream has formed.Enjoy!


Nutrition Information:

Quickview
2406k Calories
48g Protein
171g Total Fat
176g Carbs
56% Health Score
Limit These
Calories
2406k
120%

Fat
171g
263%

  Saturated Fat
98g
618%

Carbohydrates
176g
59%

  Sugar
137g
153%

Cholesterol
1378mg
459%

Sodium
546mg
24%

Get Enough Of These
Protein
48g
96%

Vitamin A
11724IU
235%

Calcium
1359mg
136%

Vitamin B2
1mg
113%

Phosphorus
1007mg
101%

Selenium
69µg
99%

Vitamin D
12µg
86%

Manganese
1mg
83%

Folate
319µg
80%

Vitamin B12
4µg
73%

Iron
11mg
65%

Fiber
15g
63%

Vitamin B5
5mg
56%

Vitamin C
45mg
55%

Potassium
1688mg
48%

Magnesium
177mg
44%

Zinc
5mg
39%

Vitamin B1
0.55mg
36%

Vitamin B6
0.73mg
36%

Vitamin E
5mg
35%

Copper
0.65mg
32%

Vitamin B3
2mg
14%

Vitamin K
9µg
9%

covered percent of daily need
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