Time 8h18m Yield 1 1/2 quarts Number Of Ingredients 6 Steps:
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below. Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Time 30m Number Of Ingredients 8 Steps:
Put the chocolate in a plastic bag, seal and freeze for at least 30 mins. Bash the frozen chocolate with a rolling pin until it shatters into small chunks inside the bag. Pour the milk and cream into a medium heavy-based pan, then add the vanilla pod, scraping the seeds into the mixture. Heat the creamy milk, stirring occasionally, until almost boiling. Add the mint leaves and stalks, cover with a lid, and leave for 15 mins. Strain the liquid, pressing the mint with a spatula to extract maximum flavour. Discard the leaves and stalks, and scoop out the vanilla pod. Whisk the egg yolks and caster sugar until thick and pale - about 5 mins if you are using an electric whisk. Return the minty cream to a clean pan and bring back to almost boiling. Pour half the hot liquid onto the egg and sugar mixture, whisking to combine everything before adding the remaining liquid. Return the custard to the rinsed-out pan and cook over a low heat, stirring all the time, until lightly thickened - about 3-4 mins. Take care it doesn’t get too hot or it may curdle. Strain the custard into a bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill the custard until really cold - it’s a good idea to leave it overnight. Churn the custard in an ice-cream machine until frozen. Add the chocolate pieces just before it sets. If you don’t have a machine, pour the custard into a chilled container and freeze for 2-3 hrs until the sides become icy. Whisk thoroughly to break up any crystals, then add the chocolate and freeze until solid. Leave to soften in the fridge for 20-30 mins, then serve in bowls or cones.
Time 6h20m Number Of Ingredients 5 Steps:
With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and mint and fold in until smooth. Stir in the food coloring a drop at a time until you reach the desired shade of green. Next, pour half the ice cream into a freezer safe container. Top with half of the mint chips. Repeat with another layer and top with the remaining mint chips. You can also stir part of the mint chips in when you are folding in the other ingredients if you want the chips mixed in more. Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.
Time 35m Yield 1-1/2 quarts. Number Of Ingredients 9 Steps:
In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Number Of Ingredients 1 Steps:
1.In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. 2.Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Time 2h45m Yield 8 Number Of Ingredients 8 Steps:
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Time 2h10m Yield 1 quart Number Of Ingredients 8 Steps:
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Time 4h30m Yield 16 Number Of Ingredients 7 Steps:
Blend mint, milk, sugar, vanilla, and salt together on high speed until the mint leaf bits are tiny, about 1 minute. Add heavy cream and blend until uniform, about 15 seconds. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes, adding chocolate chips during the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Yield Makes about 1 1â„2 quarts Number Of Ingredients 5 Steps:
Stir mint leaves, dark brown sugar, and salt into base. Mix well. Process in an ice cream maker according to manufacturer’s instructions. Transfer to a bowl and fold in chocolate chips. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
Time 6h15m Yield 1 1/2 liters, 6-8 serving(s) Number Of Ingredients 6 Steps:
In a large bowl, combine condesed milk, peppermint extract, food color and water. Blend well. (Color should be dark, as it will lighten up with the whipped cream.). Gradually fold in whipped cream. Add chocolate chips and mix well. Pour into a 9x5-inch (1. 5 L) freezer container. Cover and freeze at least 6 hours.
