Sunday, September 1, 2013
This was BY FAR the BEST ice cream from the self-inflicted Summer Sundae challenge. Mint chocolate is one of my favorites though- so it is no wonder.
Many of the homemade ice creams I have made have needed a custard base- which can be tricky to do and results in a thicker homemade taste, not to mention is a lot more time-consuming to do. This one, however, requires no such thing and because it is made with half milk, half cream it is lighter and fluffier than other homemade ice creams. I swear this stuff tastes like it is from Mr. Perry himself.
So, so, so good.
Mint Chocolate Ribbon Ice Cream *****
2 cups heavy cream
2 cups milk (I used 2%- but you can use whatever.)
1 cup sugar
1/4 t. salt
1 t. vanilla
2 t. peppermint extract
3-4 drops food coloring (optional. White mint ice cream is just as tasty I'm sure.)
1 cup chocolate chips
2 t. oil, shortening or butter (I used coconut oil)
Mix first 7 ingredients together with a mixer for a minute until thoroughly combined. Add to an ice cream maker and churn until soft serve. (follow directions on your ice cream maker)
While it is churning, put the dark chocolate chips and coconut oil in a microwavable bowl and microwave in increments of 30 seconds until melted and smooth. (Or you can make it super easy on yourself and use mini chocolate chips, or mint oreo crumbles or brownie bites...I won't tell.)
Put a layer of ice cream in a freezable container , followed by a dollop of melted chocolate- spread around thinly. Continue the ice cream and chocolate layers for the rest of the ice cream and chocolate. Freeze ice cream until hard.