← Back to Search Results
American
Mint Chocolate Chip Ice Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Use a high-quality bar of bittersweet chocolate to embellish this old-fashioned favorite. I like to use a chef’s knife for shredding the chocolate bar into neat morsels, but you could also grate it on the large holes of a box grater. Or, chop the chocolate to make larger chunks in the ice cream.

Ingredients

  • 2 cups half and half or milk
  • 4 large egg yolks
  • ½ cup sugar
  • 1 cup heavy or whipping cream
  • 2 teaspoons peppermint extract
  • 3 ounces bittersweet chocolate, shredded (about 2/3 cup)

Directions

Prepare a large bowl or pan of ice water,

In the top of a double boiler, heat the half-and-half over simmering water until steaming.

In a bowl, whisk the egg yolks until blended, then whisk in the sugar.

Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half.

Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes, Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

Transfer to a container and stir in the cream and extract. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the chocolate and churn until blended in, about 15 seconds more.

 Transfer to a container, cover, and freeze until firm, about 2 hours.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

311kcal (16%)
97mg (10%)
1mg (1%)
213mcg RAE (7%)
151mg
21mg
4g
19g
1g
23g
168mg (56%)
42mg (2%)
14g (69%)
23g (36%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
amor-y-tacos Amor Y Tacos
by Deborah Schneider
nigella-express Nigella Express
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?