For whatever reason, I didn’t care for chocolate as a kid. My mom would buy chocolate bars that would remain untouched by me. As an adult, I could quite possible live on aforementioned food. I can also survive on ice cream. In fact, I eat at least one teeny tiny bowl of ice cream almost every day, to ensure I continue to survive.
So, I heard it’s ice cream week. In honor of this very important week, I made my family’s favorite flavor: Mint Chocolate Chip Ice Cream.
Ooooh, gooood. Did you know mint chip ice cream is referred to as peppermint bon bon in the Midwest? I did not know. Until I stepped up to the window at an ice cream shop a year or two ago and asked to “see what the bon bon flavor looks like.” Oh. Isn’t that the same as mint chip? Why didn’t they write that on the chalkboard menu?
When Hubby finally was able to sample (after the kids swooped in front of him to grab their minty bowls), he didn’t speak. Bite, swallow, bite. Yes, he affirms: His favorite frozen treat is just as good home-made as the ones he would stand in line to buy. Maybe even a tad better, because you can amp up the mint factor and chocolate bits as you wish.
Just try, try to give the ice cream time to firm up in the freezer for a few hours before digging in. Of course, some of us don’t mind taking a
few test bites of slightly melty ice cream.
RECIPE (approx 1.5 quarts)
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1.5-2 tsp pure peppermint extract, or to taste
4 oz semi-sweet chocolate bar, chopped into tiny pieces
Special Equipment: Ice cream maker
In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in for about 25 min. During the last 5 minutes of churning, slowly put in chopped chocolate. Put ice cream in airtight container for a few hours before enjoying, if you can wait that long.
Source: Chew Out Loud