Yield: About 1 quart
Prep Time: 20 minutes | Custard Chill Time: 8 hours | Churn
Time: 20-30 minutes
2 cups heavy cream, divided
1½ cups whole milk
¾ cup granulated sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
1½ teaspoons mint extract
3 drops green food coloring (optional)
½ cup chocolate chips
1. Warm 1 cup of the heavy cream, whole milk, granulated
sugar and pinch of salt in a medium saucepan over medium-low heat, stirring
occasionally, until the sugar dissolves.
2. Pour the remaining 1 cup of heavy cream into a large bowl
and set a mesh strainer on top. In a separate medium 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 heatproof spatula, scraping the bottom as you
stir, until the mixture thickens and coats the spatula (if using a thermometer,
it should be right around 170 degrees F). Pour the custard through the strainer
and stir it into the cream. Add the vanilla and mint extracts and the food
coloring (if using), and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator
(preferably overnight). Churn according to your ice cream maker’s directions,
adding the chocolate chips during the last 5 minutes of churning.
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