Receta Mint Andes Chip Ice Cream
Tags
Andes, chip, chocolate, Creme de menthe, mint
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Today is National Ice Cream Day! What better way to celebrate than whipping up a batch of homemade ice cream? I didn’t want to go to the store over the weekend so I decided to find a recipe for Mint Chocolate Chip ice cream. I found an interesting recipe and started going through my pantry. Peppermint extract, check. Wait, oops, I only have a little bit left. Semi-sweet chocolate morsels, nope, don’t have those either. I figured I’m a brave soul and it’s ice cream, how bad can it? I went for it.
It turns out, as is usually the case, my experimental ice cream was wonderful and some of the changes were for better. Using only 1/2 teaspoon of peppermint extract was plenty. This ice cream packs a minty punch and I don’t think I’d be able to tolerate anymore. I left out the green food coloring. I know it’s mint because I can smell it, I don’t need the ice cream to be green. The Andes baking chips are a subtle flavor change to the ice cream. You get a hint of the creme de menthe when you bite directly into one, but otherwise it’s just adds some chocolate and a little crunch to the ice cream. The chips are also smaller than the mini morsels so they are easier to eat in the ice cream. I also switched out the 2% for 1.5% milk. This had me a little worried because you need a good fat content for ice cream. This ice cream was light, fluffy, and creamy.
The moral of the story is go make ice cream. Find some ingredients that would taste well together and have at it. Home made ice cream is too easy to make nowadays so indulge yourself!
Mint Andes Chip Ice Cream
Ingredients
- 2 cups 1 1/2% milk
- 2 cups heavy cream
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 /2 teaspoon peppermint extract
- 1 cup Andes Creme De Menthe baking chips
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved.
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 Andes baking chips. Once the ice cream is frozen to your desired consistency spoon into a container and freeze for 2 hours before serving.
Source: Adapted from All Recipes