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:
covered percent of daily need
