Satisfaction is teaching the girls you babysit about the Spice Girls, watching them play Spice Girls, and having them ask you to play their songs in the car.
Satisfaction also comes in the form of homemade mint chocolate chip ice cream.
It’s no secret that I love ice cream.
It’s also not a secret that children love ice cream.
So it makes sense that while I’ve been babysitting them all summer one of the items on their to-do list was making homemade ice cream.
And what’s ice cream without chocolate dipped waffle cones rolled in rainbow sprinkles? Not ice cream, that’s what.
In addition, what’s mint chocolate chip ice cream if it’s not made with fresh mint? Sub par mint chocolate chip ice-cream, that’s what.
So do yourself a favor and pick some fresh mint and churn yourself some of this delicious ice cream.
- 1 cup skim milk
- 2 cups heavy cream
- 1 cup fresh mint leaves
- 4 egg yolks
- 1/2 cup granulated sugar
- a few drops of green food coloring
- 4 oz. semisweet chocolate chips
- 1 tbs. canola oil
- In a heavy large sauce pan, mix together milk, 1 1/2 cups of cream, and mint leaves. Cook over medium heat until bubbles form on the sides. Take off heat and let cool for about 30 minutes.
- In a large bowl, whisk together egg yolks, 1/2 cup cream, and sugar. Add 1/2 cup of warm cream from pan into egg mixture and whisk until smooth. Add egg mixture to cream pan and cook over medium heat, stirring constantly with a wooden spoon. Keep the mixture at a low simmer and cook until it is thick enough to coat the back of the spoon. Remove from heat and strain into a large bowl with a fine mesh sieve. Stir in the food coloring.
- Cover with plastic wrap, pressing it against the mixture to prevent skin from forming. Refrigerate for at least 3 hours or until very cold.
- About an hour before making ice cream, melt the chocolate chips with the canola oil and stir until smooth. Set aside to cool.
- When cold, pour the ice cream mixture into your ice cream maker and freeze according to manufacturer’s instructions. Slowly pour melted chocolate in when ice cream becomes like thick whipped cream. When finished, transfer ice cream to freezer safe container and freeze for a few hours to harden. Serve in cones or bowls and enjoy!