Mint Chocolate Chip Ice Cream
This post was going to be about Lemon Sorbet, but of course we didn't have any lemons, so I had to go to the store. While I was at the store, I decided that I should make ice cream instead. So what did I do? I bought lemons, milk, and heavy cream.
The recipe for this ice cream came out of the instruction & recipe book that came with the ice cream maker. I have never made ice cream before, so I didn't know what to expect or if the recipe would be good or anything. I was pleasantly surprised with how it all turned out. The recipe is for vanilla ice cream, but it has variations below and I went with mint chocolate chip. The basic recipe is milk, cream, sugar, and vanilla. For mint chocolate chip, instead of vanilla you use mint extract and add chocolate chips when the ice cream has five minutes left in the machine. Very simple, very straightforward, very good.
The first thing that you do for this recipe is mix together the milk and sugar. You need to blend it until the sugar is dissolved. It said 1-2 minutes on low speed would work.
Next, you add the cream and extract. Again, the recipe said vanilla, but I used mint.
After all of the ingredients are mixed, pour it into the ice cream maker and let it do it's magic! I had never even seen an ice cream maker up close and personal before, so I didn't know what it was going to do. The only moving part was the bowl, and the paddle just stayed stationary. The machine is very gentle, and I did stick both a rubber spatula and my finger in the machine to taste the ice cream. It's also not a loud appliance at all. Again, pleasantly surprised.
5 minutes into mixing.
10 minutes into mixing.
15 minutes into mixing.
20 minutes into mixing.
25 minutes into mixing.
Plus chocolate chips.
Straight out of the mixer.
Once it's finished mixing, you can eat it. But I put mine in the freezer for about 2 hours, then put it into containers for the long haul. I checked on it several hours later, and it was beautiful! It looked and tasted just like commercial ice creams, except that this one doesn't have any preservatives or high fructose corn syrup. So many good things about this ice cream!
I did not measure exactly how much this recipe made, but I can tell you that it completely filled up a large takeout container and a small take out container.
Recipe (from Cuisinart instruction and recipe booklet):
1 cup milk (it says whole milk, but I used 1%)
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons extract (for basic vanilla, use vanilla extract. For mint, use mint extract)
Any add-ins that you want
Use a hand mixer or whisk to combine the milk and sugar until the sugar is dissolved (1-2 minutes on low speed).
Stir in cream and extract.
Turn on the ice cream magic machine, and pour in the mixture through the ingredient spout. Let it mix until it's thickened (25-30 minutes, I did 30).
If you are adding chocolate chips or any other add-in, put it in when there are 5 minutes left for mixing. I used a heaping 1/2 cup of chocolate chips.
Once it's finished mixing, you can either eat it then or freeze it for a bit (I'd say 1-2 hours at the least).
This is a delicious ice cream, and I definitely plan on making it again, as well as many of the other recipes in the booklet.
The recipe for this ice cream came out of the instruction & recipe book that came with the ice cream maker. I have never made ice cream before, so I didn't know what to expect or if the recipe would be good or anything. I was pleasantly surprised with how it all turned out. The recipe is for vanilla ice cream, but it has variations below and I went with mint chocolate chip. The basic recipe is milk, cream, sugar, and vanilla. For mint chocolate chip, instead of vanilla you use mint extract and add chocolate chips when the ice cream has five minutes left in the machine. Very simple, very straightforward, very good.
The first thing that you do for this recipe is mix together the milk and sugar. You need to blend it until the sugar is dissolved. It said 1-2 minutes on low speed would work.
Next, you add the cream and extract. Again, the recipe said vanilla, but I used mint.
After all of the ingredients are mixed, pour it into the ice cream maker and let it do it's magic! I had never even seen an ice cream maker up close and personal before, so I didn't know what it was going to do. The only moving part was the bowl, and the paddle just stayed stationary. The machine is very gentle, and I did stick both a rubber spatula and my finger in the machine to taste the ice cream. It's also not a loud appliance at all. Again, pleasantly surprised.
5 minutes into mixing.
10 minutes into mixing.
15 minutes into mixing.
20 minutes into mixing.
25 minutes into mixing.
Plus chocolate chips.
Straight out of the mixer.
Once it's finished mixing, you can eat it. But I put mine in the freezer for about 2 hours, then put it into containers for the long haul. I checked on it several hours later, and it was beautiful! It looked and tasted just like commercial ice creams, except that this one doesn't have any preservatives or high fructose corn syrup. So many good things about this ice cream!
I did not measure exactly how much this recipe made, but I can tell you that it completely filled up a large takeout container and a small take out container.
Recipe (from Cuisinart instruction and recipe booklet):
1 cup milk (it says whole milk, but I used 1%)
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons extract (for basic vanilla, use vanilla extract. For mint, use mint extract)
Any add-ins that you want
Use a hand mixer or whisk to combine the milk and sugar until the sugar is dissolved (1-2 minutes on low speed).
Stir in cream and extract.
Turn on the ice cream magic machine, and pour in the mixture through the ingredient spout. Let it mix until it's thickened (25-30 minutes, I did 30).
If you are adding chocolate chips or any other add-in, put it in when there are 5 minutes left for mixing. I used a heaping 1/2 cup of chocolate chips.
Once it's finished mixing, you can either eat it then or freeze it for a bit (I'd say 1-2 hours at the least).
This is a delicious ice cream, and I definitely plan on making it again, as well as many of the other recipes in the booklet.
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