Mint Chocolate Chip Ice Cream Recipe
- 3 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces sugar
- 1 tsp. peppermint oil
- 3 ounces chocolate-mint candies, coarsely chopped
Place the half-and-half and the heavy cream into a medium saucepan and warm over medium heat. Bring the mixture just to a simmer, stirring occasionally, then remove from the heat.
Using the wire whisk attachment and your KitchenAid stand mixer, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, and has reached 170-175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and, once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below.
Pour the mixture into your KitchenAid stand mixer ice cream maker accessory. Add the chopped candies and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
From Alton Brown and Food Network