makes 2 quarts
2 Cups 2% milk
2 Cups heavy cream
1 Cup sugar
1/2 tsp Salt
1 tsp Tahitian Vanilla Extract
1 tsp Peppermint Extract
1 Cup miniature semi-sweet chocolate chips
2 Tbsp Crushed Peppermint Leaves (optional)
Use an electric mixer to combine the milk, heavy cream, sugar, salt, and vanilla and peppermint extracts in a big mixing bowl. Whisk ingredients together until the sugar has dissolved. (If you like your mint chocolate chip ice cream to look the part, color the mixture to your liking with a few drops of green food coloring.)
Transfer the mixture to the freezing cannister of an ice cream maker, and begin to freeze, according to the manufacturer’s instructions. (As a point of reference, our 2-quart Cuisinart ice cream maker takes about 25 min to freeze a full batch). After about 10-15 minutes in the ice cream freezer, and the ice cream has begun to thicken and solidify, add the chocolate chips and peppermint leaves (if using).
After the ice cream has thickened, about 30 minutes later, spoon into a covered freeze-able container, and allow the ice cream to harden in the freezer, about 2 hours.
Adapted from AllRecipes