Mint Chocolate Chunk Ice Cream

For our first ice cream maker experiment we played it safe and made a batch of delicious vanilla bean ice cream. After nailing that flavor, it was time to get a little more adventurous. Next stop: Mint chocolate chip. One of my absolute favorites. This is actually the second time I’ve made it in two weeks because the first time just wasn’t minty enough (although that didn’t stop us from scooping up every last bite). I wanted to be sure that increasing the quantity of mint extract to 1 1/2 tsp would provide that refreshing minty flavor without being too overpowering. It definitely earned the lick-your-lips seal of approval.

While mint extract works perfectly for now, I’ve already bookmarked a few mint chocolate chip recipes that use fresh mint. The idea of using fresh mint in the middle of winter just feels wrong, but I’m thinking that, come spring, growing a mint plant in my windowsill will be the perfect excuse for endless batches of mint chocolate chip ice cream, mint juleps, and mojitos.

Mint Chocolate Chunk Ice Cream 

2 cups 2% milk
1 cup sugar
2 cups heavy cream
Pinch of salt
1 tsp vanilla extract
1 1/2 tsp peppermint extract
1 cup dark chocolate chunks

Combine milk and sugar in a saucepan over medium heat. Stir until sugar is dissolved. Remove pan from heat and add cream, salt, vanilla and peppermint extracts. Pour into ice cream maker and follow manufacturer’s instructions. About 10 minutes into freezing, add chocolate chunks. (If you have a Cuisinart ice cream maker it takes about 30 minutes total to freeze.)

Adapted from

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