Chocolate mint ice cream

Yield: 4 servings

Measure Ingredient
1½ cup Heavy Cream
1 cup Milk
⅓ cup Sugar
1½ cup Mint-Chocolate Chips;Nestles
2 eaches Egg Yolks; Large
⅛ teaspoon Salt

In heavy guage saucepan, combine 1¼ cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick.

Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining ½ cup of chips and ¼ cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve.

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