Several weeks ago I blogged about the new Cuisinart ice cream maker I had just purchased. I gave it a workout this past summer and will continue to do that over the winter. I don’t plan to put it away like some people put away their summer clothes.
When I first wrote about my Cuisinart, I included a recipe for Coffee Butter Almond Ice Cream stating I would soon post the recipe for my grandchildren’s favorite homemade ice cream – Chocolate Mint.
Then I proceeded to forget I said that – until I was reminded this week by a reader who has been waiting patiently.
So, here’s the recipe for Chocolate Mint Ice Cream:
- 1 ½ cups whole milk
- ¾ cup chocolate syrup
- 3 tablespoons granulated sugar
- 3 cups heavy cream
- 1 teaspoon peppermint extract
- 1 cup chopped chocolate mint candies (such as Andes) or mint chocolate morsels or 1 cup chopped peppermint patty candies. (Be sure to stick with 1 cup because more than a cup is too much. I know from experience).
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, chocolate syrup and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and peppermint extract.
Turn the machine on; pour the mixture into the freezer bowl and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved chopped candies or morsels and let mix in completely. The ice cream will be a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer 10 minutes before serving.
A side note: Tupperware makes a more pliable plastic container especially for the freezer. I have one and this ice cream stores beautifully in it in the freezer.
Hope your family enjoys this Chocolate Mint as much as my grandchildren do. Now they have me hooked, too!