Clickin' Kitchen

Simple. Scrumptious. Succulent

Chocolate Chip Peppermint Ice Cream

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When you run out of the exotic ingredients in your kitchen, a safe choice of ice cream to make is always vanilla.  But I need a change.  We have had 4 rounds of homemade vanilla ice cream and yes WE need a change.  Rammaging my little kitchen, I saw the bottles of MINT essence and GREEN food colouring.  hmm…peppermint ice cream sounds good.  Of course, I must add that there’s no good reason for the peppermint ice cream to be GREEN…you can actually have the mint flavor without the accompanying colour, but hey…I’m a good follower, and since most of the peppermint ice cream on the shelves have a green tinge, there’s no reason why I have to break the trend…so I go with the flow!  GREEN food colouring!!!  Come to think of it, apart from fruits & vegetables, how many people actually have GREEN coloured foods?  Doesn’t seem the most appetizing.  Oh…but GREEN jelly doesn’t seem so bad, neither does Midori (the GREEN coloured alcohol) my husband will say.  I can’t think of anything else.  Maybe you can enlighten me on some GREEN coloured foods.

Anyway, as I said, I’m quite happy adding the GREEN colouring to my ice cream, so here is the recipe:

Peppermint Chocolate Chip Ice Cream

2 cups heavy cream
1 1/2 cups whole milk
1/4 cup honey
1/8 cup sugar
Pinch of salt
4 egg yolks
1 ts vanilla essence
11/2 ts mint extract
Green food colouring
Chocolate chips (I chopped some dark chocolate up from an entire bar of chocolate)

1. Warm 1 cup of heavy cream, whole milk, honey, sugar, salt in a suacepan, until the honey and sugar dissolves.

2. Pourthe remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.  IN a separate bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bottom as you stir until the mixture thickens and coats the back of the spatula.  Pour the custard through the strainer and stir it into the cream.  Add the vanilla and mint extracts and food colouring.  Stir (over an ice bath) until cool.

4. Chill the mixture thoroughly in the fridge (preferably overnight).  Freeze the mixture as per the instructions on your ice-cream maker.  If you don’t have an ice-cream maker, fret not.  Click here to find out how.

Modified from: Brown Eyed Baker

Have you tried yours yet?

 

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Author: bugswana

Enjoy beautiful things

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